@foodandperfumelover: Ingredients: 3 pounds beef oxtails 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 large yellow onion, chopped 4 cloves garlic, minced 2 large carrots, peeled and sliced 2 celery stalks, sliced 2 tablespoons tomato paste 3 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 2 bay leaves 1 tablespoon cornstarch 2 tablespoons cold water 2 tablespoons fresh parsley, chopped Directions: Pat the oxtails dry with paper towels and season them generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the oxtails in batches for 3-4 minutes per side, until deeply browned. Transfer the browned oxtails to the slow cooker. Add the chopped onion, garlic, carrots, and celery to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Transfer the broth and vegetable mixture to the slow cooker. Add the bay leaves and arrange the oxtails in the liquid. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the oxtails are exceptionally tender and the meat easily pulls away from the bones. Carefully remove the oxtails from the slow cooker and transfer them to a serving dish. Remove and discard the bay leaves. To thicken the gravy, combine the cornstarch and cold water in a small bowl to make a smooth slurry. Stir the mixture into the slow cooker juices, cover, and cook on HIGH for 10-15 minutes, or until the gravy has thickened. Return the oxtails to the rich gravy or spoon the gravy over the top. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or your favorite Southern side dishes. Prep Time: 25 minutes | Cooking Time: 8 hours | Total Time: 8 hours 25 minutes Kcal: 575 kcal | Servings: 6 servings #slowcooker #DinnerIdeas #DinnerIdeas #oxtail

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Monday 03 August 2026 19:20:11 GMT

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Angel’s Mom :

I made oxtails once, omg, they were so good, going to make them again with this recipe.

2026-08-04 18:16:20

Costas Pappas :

oxtails like that would not make it past the front porch on my route. save me a bowl

2026-08-04 01:07:38

Falling of Icarus :

that looks good....saving the resvipe and will try on one of these weekends. ,💯💯💯

2026-08-05 15:12:36

NinaLuvsToCook :

That looks amazing. I need some.

2026-08-04 20:00:45

Cutie :

👍

2026-08-05 01:52:05

foodandperfumelover :

Slow-Cooked Oxtails with Rich Brown Gravy and Hearty Vegetables Ingredients: 3 pounds beef oxtails 2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1 large yellow onion, chopped 4 cloves garlic, minced 2 large carrots, peeled and sliced 2 celery stalks, sliced 2 tablespoons tomato paste 3 cups beef broth 1 tablespoon Worcestershire sauce 1 teaspoon smoked paprika 1 teaspoon dried thyme 1/2 teaspoon dried rosemary 2 bay leaves 1 tablespoon cornstarch 2 tablespoons cold water 2 tablespoons fresh parsley, chopped Directions: Pat the oxtails dry with paper towels and season them generously with salt, black pepper, garlic powder, onion powder, smoked paprika, thyme, and rosemary. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the oxtails in batches for 3-4 minutes per side, until deeply browned. Transfer the browned oxtails to the slow cooker. Add the chopped onion, garlic, carrots, and celery to the same skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Transfer the broth and vegetable mixture to the slow cooker. Add the bay leaves and arrange the oxtails in the liquid. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the oxtails are exceptionally tender and the meat easily pulls away from the bones. Carefully remove the oxtails from the slow cooker and transfer them to a serving dish. Remove and discard the bay leaves. To thicken the gravy, combine the cornstarch and cold water in a small bowl to make a smooth slurry. Stir the mixture into the slow cooker juices, cover, and cook on HIGH for 10-15 minutes, or until the gravy has thickened. Return the oxtails to the rich gravy or spoon the gravy over the top. Garnish with fresh parsley and serve hot with mashed potatoes, rice, or your favorite Southern side dishes. Prep Time: 25 minutes | Cooking Time: 8 hours | Total Time: 8 hours 25 minutes Kcal: 575 kcal | Servings: 6 servings

2026-08-03 19:20:45

Rico_us :

😝

2026-08-04 18:43:01

capo_eats :

🔥🔥🔥🧐

2026-08-04 11:52:13

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