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–+ servings
Slow Cooker Oxtail

Savory Slow Cooker Oxtail: A Heartwarming Comfort Food Delight

Experience melt-in-your-mouth tender oxtails with Caribbean spices using a slow cooker. Perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Oxtails
  • 3 pounds Oxtails Consider budget-friendly cuts like beef chuck if too pricey.
For the Marinade
  • 1 tablespoon Thyme Substitute with parsley if out.
  • 2 tablespoons Worcestershire Sauce Soy sauce can work in a pinch.
  • 1 tablespoon Smoked Paprika Use regular paprika if preferred.
  • 1 tablespoon Soy Sauce For gluten-free, use tamari or coconut aminos.
  • 1 tablespoon Light Brown Sugar Honey or granulated sugar are great alternatives.
  • 1/2 teaspoon Cayenne Pepper Optional; omit or replace with black pepper for milder.
For the Flavor Boost
  • 1 teaspoon Onion Powder Fresh onion can be used instead if desired.
  • 1 teaspoon Garlic Powder Feel free to replace with fresh garlic.
  • 1 tablespoon Better than Bouillon Beef Any beef broth works too.
  • 1 packet Beefy Onion Soup Mix Substitute with onion broth and spices if necessary.
For the Sauce
  • 1-2 cups Water Adjust quantity for sauce thickness.
  • 1 can Cream of Onion Soup Cream of mushroom can be used as variation.

Equipment

  • slow cooker
  • Dutch Oven or Large Skillet

Method
 

Step-by-Step Instructions for Slow Cooker Jamaican Oxtails
  1. Begin by seasoning your oxtails generously with thyme, Worcestershire sauce, smoked paprika, soy sauce, light brown sugar, and cayenne pepper. Marinate in the refrigerator for at least 3-4 hours, preferably overnight.
  2. In a Dutch oven, heat a splash of olive oil over medium-high heat. Sear marinated oxtails for about 3-4 minutes on each side until golden brown.
  3. Lightly spray your slow cooker with cooking oil, transfer the browned oxtails, and scrape in any flavorful drippings from the skillet.
  4. Combine Better than Bouillon beef, onion soup mix, cream of onion soup, and 1-2 cups of water in a bowl. Stir well and pour over the oxtails.
  5. Set your slow cooker on low and cover for at least 4 to 8 hours. Avoid lifting the lid during cooking.
  6. Once cooked, transfer oxtails to a serving platter, spoon thickened sauce over them, and serve with rice or roasted veggies.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 3mg

Notes

Allow oxtails to come to room temperature before searing. Omit lid during cooking to retain moisture.

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