Slow Cooker Oxtail

Servings: servings (9 cups total)

Calories: 530cal

Place oxtails in a large mixing bowl. Add half of the olive oil and use gloved hands to toss to coat.
Season with garlic salt and pepper and toss to coat.
Heat remaining olive oil in skillet over medium-high heat until shimmering.
Add oxtails and sear well on all sides.
Turn slow cooker on high and add minced garlic, onion, and tomato paste. Saute for one minute.
Add beef base, soy sauce, red wine, and water. Stir to combine well.
Nestle oxtails into the liquid mixture.
Add carrots, potatoes, and half of the peas. Adding peas this early is optional - we do so because we enjoy the flavor the peas add.
Add rosemary, bay leaves, and thyme. Cover slow cooker and turn heat down to low. Cook on low for 7-8 hours.
Scoop out the herbs and bay leaves. You can scoop out the cooked peas along with the floating herbs at the end of the cooking process if desired. We leave the peas in. Totally up to you!
Add remaining peas and stir. Place lid on slow cooker for another 5 minutes to soften the peas.
Use a slotted spoon to remove the meat and vegetables then put the remaining liquid through a fat separator.
You can thicken the liquid with a little cornstarch or flour or leave as is and serve with the meat and vegetables.

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We highly recommend a fat separator! However, if you don’t have one, you can simply skim the excess fat off the top with a large spoon.
For a lower carb thickener, we use xanthan gum instead of flour or cornstarch.
Good dry red wine options include cabernet sauvignon, merlot, malbec, or zinfandel. Expensive wines are not necessary. I would suggest using what you have on hand or what you enjoy sipping on as you’ll only be using 1/2 cups worth.
Yukon gold potatoes or russet potatoes will both work nicely here.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time8

Total Time8 20