Slow Cooker Oxtail Stew Recipe

Oxtail: A flavorful cut of meat that becomes tender when slow-cooked.

Beef broth: Adds depth and richness to the stew.

Onion: Provides a sweet and savory base flavor.

Garlic: Adds aromatic depth to the dish.

Tomato paste: Enhances the umami flavor and adds richness.

Soy sauce: Adds a salty, savory element to the stew.

Thyme: A dried herb that adds earthy, aromatic notes.

Black pepper: Adds a mild heat and enhances other flavors.

Carrots: Adds sweetness and texture to the stew.

Potatoes: Provides heartiness and absorbs the flavors of the broth.

Peas: Adds a pop of color and sweetness at the end.

When browning the oxtail in the skillet, make sure to do it in batches if necessary. Overcrowding the pan can cause the meat to steam rather than brown, which will affect the depth of flavor in your stew. Aim for a deep, rich brown color on all sides of the oxtail to enhance the overall taste of the dish.

• oxtail - Substitute with beef short ribs: Beef short ribs have a similar texture and richness, making them a good alternative for oxtail.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it may be slightly lighter than beef broth.

• chopped onion - Substitute with shallots: Shallots offer a milder and sweeter flavor, which can complement the stew well.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different intensity.

• tomato paste - Substitute with crushed tomatoes: Crushed tomatoes can add a similar tomato flavor and thickness to the stew.

• soy sauce - Substitute with Worcestershire sauce: Worcestershire sauce provides a similar umami flavor and can be used in place of soy sauce.

• dried thyme - Substitute with dried oregano: Dried oregano can offer a similar earthy flavor to dried thyme.

• ground black pepper - Substitute with white pepper: White pepper can provide a similar spiciness with a slightly different flavor profile.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative for sliced carrots.

• diced potatoes - Substitute with sweet potatoes: Sweet potatoes can add a different but complementary sweetness and texture to the stew.

• frozen peas - Substitute with green beans: Green beans can provide a similar color and texture, though they will have a slightly different flavor.

• Allow the oxtail stew to cool to room temperature. This helps prevent condensation, which can lead to freezer burn or spoilage.
• Transfer the stew to airtight containers or heavy-duty freezer bags. Make sure to leave some space at the top of the container or bag to allow for expansion as the stew freezes.
• Label the containers or bags with the date and contents. This will help you keep track of how long the stew has been stored.
• If using freezer bags, lay them flat in the freezer. This not only saves space but also allows the stew to freeze more quickly and evenly.
• For best quality, consume the frozen oxtail stew within 3 months. While it will remain safe to eat beyond this period, the texture and flavor may start to degrade.
• To reheat, thaw the stew in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the vegetables and meat.
• Reheat the stew on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave, stirring every few minutes to ensure even heating.
• If the stew appears too thick after reheating, add a splash of beef broth or water to reach the desired consistency.
• Enjoy your slow cooker oxtail stew with a side of crusty bread or over a bed of rice for a comforting meal.

• Stovetop Method:

  1. Place the leftover oxtail stew in a large pot or saucepan.
  2. Add a splash of beef broth or water to prevent sticking and to maintain moisture.
  3. Heat over medium-low heat, stirring occasionally, until the stew is heated through, about 10-15 minutes.

• Microwave Method:

  1. Transfer the stew to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until the stew is hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover stew in an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-30 minutes, or until the stew is thoroughly heated.

• Slow Cooker Method:

  1. Transfer the leftover stew back into the slow cooker.
  2. Add a bit of beef broth or water if the stew has thickened too much.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the stew is hot.

• Sous Vide Method:

  1. Place the leftover stew in a vacuum-sealed bag or a zip-top bag using the water displacement method.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath and heat for about 1 hour, or until the stew is warmed through.

• Large skillet: Used to brown the oxtail on all sides, which helps to develop a rich flavor before slow cooking.

• Slow cooker: The main cooking vessel where the oxtail stew will be cooked slowly to tenderize the meat and meld the flavors.

• Tongs: Handy for turning the oxtail pieces while browning them in the skillet.

• Cutting board: Essential for chopping the onion, slicing the carrots, and dicing the potatoes.

• Chef's knife: Used for chopping the onion, mincing the garlic, slicing the carrots, and dicing the potatoes.

• Measuring cups: Needed to measure out the beef broth, soy sauce, and other ingredients accurately.

• Measuring spoons: Used to measure out the tomato paste, dried thyme, and ground black pepper.

• Wooden spoon: Useful for stirring the ingredients in the slow cooker to ensure they are well combined.

• Garlic press: Optional, but can be used to mince the garlic quickly and efficiently.

• Ladle: Handy for serving the stew once it is cooked.

Pre-cut vegetables: Chop the onion, carrots, and potatoes the night before to save time in the morning.

Use pre-minced garlic: Opt for jarred minced garlic to skip the peeling and chopping.

Brown in batches: Brown the oxtail in batches to ensure even cooking and save time.

Combine ingredients: Mix the tomato paste, soy sauce, thyme, and black pepper in a bowl before adding to the slow cooker.

Frozen peas: Use frozen peas directly from the freezer to avoid thawing time.