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SLOW COOKER OXTAILS

Print Recipe
Author Jehan Powell

Ingredients

  • 2 lbs oxtails
  • 1 ½ tsp salt
  • 1 tsp black pepper
  • 2 tsp creole seasoning
  • 1 tsp oil
  • 3 tbsp flour
  • 1 medium onion sliced
  • 2 carrots cut into 1 inch pieces
  • 1 ½ inch piece of ginger sliced
  • 3 cloves garlic sliced
  • ½ tsp Jamaican pimento
  • 1 bay leaf
  • 10 sprigs thyme
  • 3 whole scallions
  • ½ scotch bonnet seeds removed
  • About 3 cups beef broth enough to cover oxtails
  • 1 tbsp tomato paste
  • 1 tsp Worcestershire sauce

Instructions

  • Trim oxtail of all excess fat.
  • Season oxtails with salt, black pepper and creole seasoning and then lightly coat with flour.
  • Heat oil in a large skillet and brown oxtails on all sides.
  • Add oxtails and all other ingredients to the slow cooker and stir. Cover and cook on high for 8 hours.
  • *If gravy needs to be thickened. Mix 3 tbsp cornstarch with ¼ cup water and stir to combine. Add to oxtails in the last hour of cooking.