Oxtail Stew | Rabo de Toro | Slow Cooker/Crockpot Recipe

oxtail

🥗Healthier: beef shank

💰Cheaper: chicken thighs

Chicken thighs provide a similar texture at a lower cost.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth reduces fat content while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

bay leaves

🥗Healthier: dried basil

💰Cheaper: oregano

Oregano is a cost-effective herb that adds a similar aromatic quality.

Chop the oxtail into pieces and set aside.

Peel and chop the potatoes into bite-sized chunks.

Chop the celery into smaller pieces.

Chop the onion finely.

Peel and chop the carrots and parsnips into bite-sized chunks.

Heat 2 tablespoons of oil in a frying pan over medium heat.

Add the oxtail to the pan and brown it on all sides, stirring frequently.

Add the chopped onion to the pan and stir to prevent burning.

Once the oxtail is browned, add the chopped carrots and parsnips to the pan.

Add the chopped potatoes and celery to the pan.

Chop the parsley and add it to the pan along with the bay leaves and a sprinkle of black pepper.

Pour in 1 liter of beef stock, ensuring the oxtail is submerged; add boiling water if necessary.

Transfer the mixture to a slow cooker or crock pot and set to high for 7-8 hours or low for 3.5-4 hours if using the oven.

After cooking, check the tenderness of the oxtail; it should be falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level: