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.
Angela Boettcher says
I am going to make this soup after I pick up some of the ingredients tomorrow. I am very excited to make it. Thank you so much and I will let you know how it turned out.
Immaculate Bites says
Thank you Angela! Yes please share with us how it turned out 🙂
Mary says
Skipped the allspice because I didn’t have any… Added a tiny bit of Fish Sauce (which is in one of my insta pot stew recipes) and It was great!
Immaculate Bites says
Still a good substitute, Mary! Glad you enjoyed it 🙂
Bob Siebel says
Just like Oma used to make
Immaculate Bites says
Thank you, Bob!
ann f says
First time making any recipe with ox tails. Hubby and son were very skeptical. Both loved the soup!!
Thank you!
Robert C says
Made some adjustments; fried on both sides for 10 mins; added 2 cans of stewed tomatoes slow cooking now for 4 hrs going to add frozen vegg4
Nancy K says
This was my very first slow cooker recipe and we loved it! I had to omit the thyme & Scotch bonnet pepper since I didn’t have those, but it still turned out so yummy! I used baby carrots instead of regular carrots which I didn’t have. I also used more potatoes than the recipe called for. My boyfriend liked it so much that when I asked what he would like for dinner on his bday coming up soon, he asked for this! Thank you so very much for making my first slow cooker experience easy, tasty & rewarding!
imma africanbites says
Thank you for taking the time to let me know, Nancy. I’m happy that you guys like it.
B says
This was DELICIOUS. I had to make one substitution (used a serrano pepper instead of a scotch bonnet pepper). I will absolutely make this again – it’s perfection over some rice on a cold night!
rob says
this is amazing. i gravitate toward hearty, savory, African, Latino, and Asian dishes, and this is right in that vein. Lots of umami with worcestershire and browned oxtail; and just a hint of sweet tang with ketchup. skipped the scotch bonnet because my family does not like heat. i added some Aleppo pepper as a good substitute. next time I would do more beans and fewer potatoes, Short ribs would also work really well here. will definitely make this again. thank you!
Paula says
I made this recipe the other day my husband love it and it was easy
ImmaculateBites says
Thanks for the feedback!
Len Hornidge says
This is the best oxtail soup recipe I’ve ever made thank you so much.
Danh says
You cook carrots and potatoes that long? From the video, it looks like they are almost mush when done. I hate mushy carrots and potatoes.
ImmaculateBites says
Adjust to desired tenderness by adding it later during the cooking process.
sandy says
we made it with small waxy potatoes and with regular russets .. neither were mush ..try it . Its a favourite with my family here in Canada and in the UK ..
ImmaculateBites says
Thanks so much.
Jensherman says
Your pic shows carrots.. receipt no carrots….?
Jennifer Sherman says
Nevermind found them
Kiki says
My family love this recipe so much it was delicious!!
Imma Adamu says
I’m so glad that your family loves it! Thank you for the feedback!
Amandaa Martinez says
This has been the best and most asked for meal in my house at least 3 times a month my family absolutely loves it
Imma Adamu says
Oh, I’m so glad to know that Amandaa!
Thank you so much!
Karen says
I found this a very enjoyable dish to cook. Tastes scrummy.
Imma Adamu says
Wow! I’m grateful that you liked it.
Debbie says
This was amazing! I did use wine to deglaze my pan and I added parsnips and a handful of barley because we love how barley adds heartiness to soups. Would highly recommend this! We have butchered our own beef for 20 years and I have always given the oxtail away. Not anymore! Thanks for this wonderful recipe!
Imma Adamu says
Thank you for your appreciation, Debbie!
Debbie says
Forgot to rate!
ImmaculateBites says
Gracias!!!
Debbie Sansom says
I have a silly question. This is my first attempt using oxtail. Do you leave the bones in the soup when you serve or do you remove the meat prior to serving. I’m excited to try since we butcher our own meat and I always give the oxtail away because I didn’t know what to do with it. Getting cold here and thought it would be a great time to make soup.
ImmaculateBites says
No silly questions here . We are all in this journey together learning from either others strengths.
I usually serve it with bone on.
Enjoy!