Slow Cooker Oxtail Soup

Content… What Is It? Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions FAQs What to Serve More Soul-Food Oxtail Recipes to Try Conclusion Watch How to Make It

What Is Oxtail Soup?

If you’ve never tried oxtail before, you are seriously missing out. YES. The cow’s tail is full of bones and connective tissue, giving you a rich, luscious, soupy flavor when cooked for hours. And don’t forget about the bones. There’s nothing like nibbling on the bones and enjoying every flavor! No worries, I don’t judge.

This oxtail soup recipe is seriously packed with flavor from a tasty broth and various herbs and seasonings. Combining beef broth and tomato paste makes a flavorful and savory combination for this often neglected main dish. If they only knew! Well, I’d rather have it that way. If not, the price would go through the roof.

Recipe Ingredients

Like most stew recipes, I preferred to brown the oxtail first on the stove rather than throwing everything in the slow cooker. The extra 10 minutes is for the oxtail to caramelize, creating a rich flavor to the finished dish.

1. Oxtail – Medium-cut oxtails are great for soup, more tender yet meaty as short ribs.
2. Aromatics – Onion, garlic, and green onions are hands down the best flavor enhancers for almost every dish.
3. Seasonings – This oxtail crockpot has a party of spices with allspice, thyme, smoked paprika, curry, and Worcestershire sauce. And, of course, it’s even better with ear-satisfying heat from Scotch bonnet peppers.
4. Tomato Paste – Add some tangy-sweet taste with tomato paste or ketchup.
5. Bouillon – Bouillon powder or cubes make it richer and more flavorful, capturing real meat essence.
6. Veggies – Cannellini beans, carrots, and potatoes provide additional flavors and nutrients for a delicious, balanced meal.

How to Make Slow-Cooker Oxtail Soup

Sear the Oxtail Soup

• Rub – Season oxtail with salt and pepper. Set aside.
• Brown the Oxtail – In a large cast-iron or saucepan, heat oil (2-3 tablespoons) over medium heat until hot. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, frequently stirring, any browned bits off the bottom of the pot until the oxtail is brown. Drain oil if necessary, leaving 1-2 tablespoons.
• Saute – Add onions, green onions, garlic, thyme, allspice, Worcestershire, and smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, and curry powder, then stir for a minute more.

Into the Slow Cooker

• Transfer – Then add the carrots, beans, and potatoes to the crockpot or slow cooker.
• Add Water – Deglaze pan with about 2 cups of water, gently pour into the slow cooker and add about 2-3 cups. You may adjust with more or less water at the end.
• Cook – Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.

Recipe Variations

1. Oxtail Swap – Replace oxtail with other beef cuts or lamb for a new flavor!
2. Liquid Sub – Use broth instead of water and add red wine for a deliciously bolder and deeper taste. You can also reduce liquid for a meaty stew!
3. More Veggies – If you’re a fan of veggie-filled soup, then add sweet potatoes, cabbage, or turnips! Corn is also a great addition.

Tips and Tricks

1. If you can, get oxtails that are well-trimmed. If not, remove as much visible fat as possible before cooking it.
2. Oxtail soup tends to be too oily for some folks, so toward the end of the cooking process, use a spoon to spoon off any extra fat at the top of the dish.
3. Also another way is to cook the dish a day ahead, refrigerate and remove solidified fat at the top.
4. Searing the oxtail gives wonderful caramelization, but don’t crowd the pot so they sear instead of steam.

Make-Ahead Instructions

If you’re a fan of recipes that are even better the next day, this best oxtail recipe slow cooker is for you! You can brown and simmer your oxtail a day ahead of time. This will intensify the taste, and you can skim off the fat when it solidifies.

Or cook the dish as instructed and transfer it to an airtight container or freezer-safe resealable bag. Then store it in the fridge or freezer. Thaw overnight in the refrigerator and reheat when ready to serve.

Serving and Storage Instructions

Of course, piping hot oxtail soup straight from the pot is best enjoyed with your favorite bread. Hot steaming, yum!

Oh yes, this meaty soup is refrigerator-friendly! It keeps well in the fridge for 3 to 5 days. Or you can freeze it for 3 months.

Tip: Pack leftovers in serving sizes in a freezer-safe resealable bag for easy thawing and reheating.

FAQs

What to Serve With Slow Cooker Oxtail Soup

This meaty soup is absolutely amazing in flavor, so you might want to consider side dishes that are light and mellow—for example, homemade skillet cornbread, jasmine rice, or Caribbean rice and beans.

More Soul-Food Oxtail Recipes to Try

• Jamaican Oxtail Stew
• Oxtail Bean Potato Stew
• African Spicy Oxtail Stew
• Instant Pot Oxtail Soup

Conclusion

Slow cooking is the best to make oxtail soup. A slow cooker doesn’t heat the house as much as a stove or oven. Would you like more easy and tasty recipes? Follow me on Facebook and Instagram.

Watch How to Make It

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This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.