Southern Slow Cooker Oxtails Recipe

If you’re in search of a hearty, soul-warming meal that’s straightforward to make, this Southern Slow Cooker Oxtails recipe is ideal. With tender, fall-off-the-bone oxtails smothered in a wealthy, savory gravy, this dish captures the essence of Southern consolation meals. It’s a set-it-and-forget-it recipe that requires minimal effort, however, delivers the most taste. Let’s get started!

Why You’ll Love This Recipe

• Effortless Cooking: A couple of easy steps, then the slow cooker does the remainder.
• Rich, Deep Flavors: Seasonings, Worcestershire sauce, and gradual cooking create a scrumptious style.
• Tender and Juicy: Oxtails develop into melt-in-your-mouth tender after 8 hours.
• Versatile Pairings: Serve with mashed potatoes, rice, or grits for an entire meal.
• Great Leftovers: The flavors get even higher the subsequent day.

Tools Needed

Here’s what you’ll have to make Southern Slow Cooker Oxtails:

• Slow Cooker: Cooks the oxtails slowly and evenly.
• Large Skillet: For browning the oxtails and making gravy.
• Whisk: Ensures an easy, lump-free gravy.
• Tongs: Handy for turning the oxtails.
• Cutting Board and Knife: For slicing onions and mincing garlic.
• Measuring Cups and Spoons: For correct ingredient measurements.

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Ingredients

For the Oxtails:

• 3-4 kilos oxtails, washed (trim fats if desired)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon parsley flakes (non-obligatory)
• 2 tablespoons Worcestershire sauce
• ¼ cup all-purpose flour (for coating)

For the Gravy:

• 2 tablespoons vegetable oil (for browning)
• ¼ cup all-purpose flour
• 4 cups water or beef broth
• 1 giant onion, sliced
• 3 cloves garlic, minced
• Salt and pepper to style

Directions

1. Season the Oxtails: In a big bowl, season the oxtails with kosher salt, black pepper, and parsley flakes (if utilizing). Add Worcestershire sauce and toss to coat evenly.
2. Coat with Flour: Sprinkle ¼ cup flour over the oxtails and blend thoroughly coated.
3. Brown the Oxtails: Heat vegetable oil in a big skillet over medium heat. Brown the oxtails on all sides (about 2-3 minutes per side) till they’re your most well-liked colour. Remove and put aside.
4. Make the Gravy: In the identical skillet, add ¼ cup flour to the oil and whisk till easy. Cook till it’s chunky and resembles peanut butter.
5. Add Liquid: Slowly whisk in 4 cups of water or beef broth. Bring to a boil, whisking continuously till the gravy thickens.
6. Add Vegetables: Stir in sliced onions and minced garlic. Season with salt and pepper to style.
7. Transfer to Slow Cooker: Place the browned oxtails within the slow cooker. Pour the gravy over them, guaranteeing they’re nicely coated.
8. Cook: Set the gradual cooker to excessive and cook dinner for 8 hours. Don’t rush it—gradual cooking is important for tenderness.
9. Serve: Let the oxtails cool for 10 minutes before serving. Enjoy with mashed potatoes, rice, or grits, drizzling the gravy over your plate.

Expert Tips

• Trim Fat (Optional): Remove extra fats should you want much less grease.
• Brown Well: Browning enhances taste—don’t skip it!
• Use Beef Broth: It provides further richness in comparison with water.
• Taste the Gravy: Adjust seasoning after including onions and garlic.
• Rest Before Serving: Let the oxtails sit for 10 minutes to settle the flavors.

Servings and Timing

• Servings: 4-6
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes

Common Mistakes to Avoid

• Skipping Browning: This step provides taste and colour.
• Rushing the Cook Time: 8 hours ensures tender oxtails.
• Too Much Flour: Use simply sufficient to coat lightly to avoid a gummy gravy.
• Overcrowding the Skillet: Brown in batches for even outcomes.
• Lumpy Gravy: Whisk continuously for smoothness.

Variations

• Spicy: Add cayenne pepper or sizzling sauce to the gravy.
• Herbs: Use contemporary thyme or rosemary for further aroma.
• Veggies: Toss in carrots or celery for extra texture.
• Alternative Meat: Try beef brisket ribs as a substitute for oxtails.
• Gluten-Free: Swap flour with cornstarch.

Storage/Reheating

• Storage: Keep leftovers in a hermetic container within the fridge for as much as 3 days.
• Reheating: Warm on the stovetop over low warmth or within the microwave, including a splash of water or broth if wanted.
• Freezing: Freeze for as much as 2 months. Thaw within the fridge in a single day earlier than reheating.

FAQs

1. Can I exploit frozen oxtails?
   Yes, however thaw them earlier than cooking.
2. How do I know the oxtails are carried out?
   The meat ought to be tender and pull back from the bone simply.
3. Can I cook dinner on low as a substitute of high?
   Yes, cook dinner on low for 10-12 hours.
4. What if my gravy is just too skinny?
   Simmer uncovered within the slow cooker for half an hour to thicken.
5. Can I make this with no slow cooker?
   Yes, use a Dutch oven and simmer on low for 3-4 hours.

Conclusion

This Southern Slow Cooker Oxtails recipe is a real comfort food, traditional. With tender meat and flavorful gravy, it’s a simple but spectacular dish for any event. Grab your slow cooker and revel in a style of the South! Let us know the way it seems for you!