Slow Cooker Oxtail Soup is a hearty stew oozing with rich broth and succulent, tender meat that’s comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you’ll need it to soak up the soup for a more fantabulous dining experience.
Who says soups are only good during winter? I don’t know about you, but if anything hearty elicits mouthwatering, lip-smacking flavors…count me in! I can’t wait for a specific time of the year to indulge. Sorry, patience is not one of my strong suits when it comes to food.
I’ve had tons of requests for a slow cooker oxtail soup or stew, and since YOU, my lovely reader, have a place in this lady’s heart, I’m granting your request while I also satisfy my oxtail craving. Win-win, right? 😉
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.
- Oxtail – Medium-cut oxtails are great for soup, more tender yet meaty as short ribs.
- Aromatics – Onion, garlic, and green onions are hands down the best flavor enhancers for almost every dish.
- 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.
- Tomato Paste – Add some tangy-sweet taste with tomato paste or ketchup.
- Bouillon – Bouillon powder or cubes make it richer and more flavorful, capturing real meat essence.
- 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
- Oxtail Swap – Replace oxtail with other beef cuts or lamb for a new flavor!
- 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!
- 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
- If you can, get oxtails that are well-trimmed. If not, remove as much visible fat as possible before cooking it.
- 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.
- Also another way is to cook the dish a day ahead, refrigerate and remove solidified fat at the top.
- 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
It is not necessary, but it definitely adds flavor. It also seals all the meaty juices inside, keeping the meat tender and moist. Plus, caramelized meat tastes much better than boiled or simmered meat.
Using a stovetop will take about 2½-3 hours of simmering. But if you’re in a hurry, I suggest cooking the oxtail in a pressure cooker for 40 minutes on high pressure. Or 7-8 hours in a crock pot set on low.
It’s an underrated cut from the tail, with meaty well-marbled fat. It’s perfect for a slow-cooking method of stews and soups because the collagen-filled bones give you a gelatinous, rich soup!
Yes, it has a lot of good-for-you collagen. It’s also ideal for a keto, paleo, and any low-carb diet! Combine it with veggies, and you’ll have a delicious and nutritious dish!
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
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.
Slow Cooker Oxtail Soup
Ingredients
- 2-3 pounds (1-1.5k) oxtails, cut into medium pieces
- Salt and pepper to taste
- 2-3 tablespoons (30-45ml) cooking oil
- 1 onion, chopped
- 2 green onions, chopped
- 1 tablespoon (15g) garlic, minced
- 2 teaspoons (2g) fresh thyme, chopped
- 5-6 whole allspice berries
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon (2.5g) smoked paprika
- 1 whole scotch bonnet pepper
- 1 tablespoon (15ml) ketchup (or tomato paste)
- 1 tablespoon (35g) bouillon powder or cube (optional)
- 1 teaspoon (3g) curry (or more according to preference)
- 1 pound (450g) carrots
- 1 15-ounce can cannellini beans, drained and rinsed
- 2 large potatoes, cut into chunks
- 4-5 cups (950-1,180ml) water
Instructions
- Season oxtail with salt and pepper. Set aside.
- Heat oil (about 2-3 tablespoons) over medium heat until hot in a large cast-iron or saucepan. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pot until the oxtail is browned. Drain oil if necessary (leave about 1-2 tablespoons).
- Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute.
- Then add to crockpot or slow cooker with carrots, beans, and potatoes.
- Deglaze the pan with about 2 cups of water, gently pour into the slow cooker, and add 2-3 cups more water. You may adjust with more or less water at the end.
- Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.
Tips & Notes:
- If you can, get oxtails that are well-trimmed. If not, remove as much visible fat as possible before cooking it.
- 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.
- Also another way is to cook the dish a day ahead, refrigerate and remove solidified fat at the top.
- Searing the oxtail gives wonderful caramelization, but don’t crowd the pot so they sear instead of steam.
- Nutritional information is provided as a courtesy only. Please keep in mind that it is a rough estimate rather than a guarantee. Ingredients can vary greatly based on the products used.
Margarita Rosales says
This was the perfect recipe, I followed as suggested.
ImmaculateBites says
Thank you!
Karen says
Made this tonight with the oxtails I got from Costco. This was very yummy. I did add a few more cloves of garlic. I did not have a scotch bonnet pepper but had dehydrated Habenero from my garden and used a bit of that instead. I like my stew a bit thicker so I will cut back a tad on the stock or use some cornstarch towards the end. Yummy and will make this again.
Mary Lou says
Sadly, I couldn’t find oxtails at three different stores! So I used stew meat. I used two jalapeño peppers instead of scotch bonnet because we grow and freeze them over the summer, here in Virginia. I used less broth so it was more of a stew. Everyone who tasted it really liked it. I will keep looking for oxtails and plan to use this recipe again.It is very interestingly flavored.
Lisa says
I found oxtails at an Asian market.
ImmaculateBites says
Thanks for sharing!!!
Karen says
I was just in Costco and they had them. I remembered this dish from my childhood and decided to get them. They were in the NY stores, don’t know about the VA stores.
Priscilla says
This was my first time making oxtail and it turned out delicious!! I didn’t have the beans or carrots and used cayenne instead of the scotch bonnet and also deglazed the pan with chicken stock, but other than follow the recipe and was so happy with the results! Served with garlic bread, yum yum! Super tender and tasty!! Thanks for a great recipe!
Jay says
I had leftover oxtail from stew last night so used this recipe to use up the rest. As it was spur of the moment I went with what I had so left out the chilli, replaced the beans with soup mix (dried barley, lentils, peas, etc) and added some rich gravy powder at the end to thicken it. It was really nice and will be on my regular recipe list. Thanks so much for sharing this. I was a bit wary of the curry powder but it does really add to it!
Mary says
The reasons oxtail make such delicious soup is that they create a very rich broth … all the collagen cooks out of all those bones and tendons. Because of this, there is really no reason to use bullion in this recipe. The more bones you cook in a soup, the richer the broth and the less you need to use any kind of bullion. Just FYI.
Kristy says
I’ve never made this soup before, but WOW! It was absolutely devine, will definitely be keeping this recipe. The smells that take over the house, whilst cooking were just as good. This is my new favourite
Lauren says
This recipe was amazing! I have never had oxtail but had a couple in the freezer from one of our raised steers and found this recipe. The only thing I did different was that I used 1 tsp of allspice and a whole habenero. Will be saving this recipe for sure!
M. Williams says
I’m looking forward to cooking this recipe is cooking on Thursday for a party on Sunday to soon and if not would you cook 1/2 way and finish on Sunday?
ImmaculateBites says
It tastes even better the next day. You can cook until tender then reheat the next day.
Mrs. Sharon Segura says
Beans in a Crock-Pot cook tender and firm at 3 hours. Butter beans or baby Lima beans are delicious. White fordhook blend well with oxtails.
I agree with browning the oxtails. Wash them well in water and lemon or lime juice. Clean them well. Dry with paper towels Mix olive oil and your herbs and spices in a
bowel, put in hour hand and rub and massage into oxtails. Let sit a few minutes then begin to brown in a skillet in little olive oil. This infuses flavor into the meat. Brown slowly then transfer to crock pot .Add vegetables. Everything should cook on low for 6 hours
Gloria says
I’m trying oxtail soup tonight for tomorrow’s dinner. Can’t wait . I’ve read some of the comments and now to follow your recipe to the latter is a bit confusing. But I’m going to stick to your for the first time and afterwards I’ll vary a little. Thanks for all the tips and I’ll let you know how it came out.
KLyon says
I have cooked this recipe 3 times and it has been delicious every single time. Thank you!
Isaac says
I made this recipe with beef neck bones instead of oxtail and it was delicious! Comforting, filling beef stew with warm spices and super rich flavor. Everyone loved it and it was a snap to make. Used the extra fat from the top to fry up some potato wedges that came out beautifully red and beefy and curry-flavored…. Mmmm…..!!!!!
Laura says
I am curious. The oxtail in my grocery store has little meat attached. Can I supplement with another cut?
Also, I have always removed my whole allspice before serving? Does it cook down in the crockpot?
What would you serve with this besides bread? Any fruits or cheeses?
ImmaculateBites says
Hi Laura,
Yes you can supplement with another cut of beef, any tough cut of beef would work as well.
It’s best to crack the allspice before adding it to the pot . It’s barely noticeable when it’s cooked and you can equally omit in this recipe.
This soup is already on the heavy side, I usually include some vegetables on the side, or rice , plantains works as well if want something more substantial. Feel free to try it out with any other sides.
Moomi says
Seems like the beans, carrots and potatoes should be added later… Maybe give them 2 hours max. Even 1 hour for potato or you wind up with mush
Kristin says
Hi! How much ground allspice should I use instead of the seeds. This looks delish and I’m excited to try it!
ImmaculateBites says
Hello Kristin !
1 teaspoon would work.