How to make the best oxtail stew | Slow cooker recipes

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 onions into large chunks.

Peel and slice carrots into sizable chunks.

Dice celery finely.

Crush and chop garlic.

Coat oxtail in a heaped tablespoon of plain flour, black pepper, and a little salt.

Heat rapeseed oil in a pan over high heat.

Brown the oxtail in the pan until dark golden brown, about 5 minutes.

Transfer browned oxtail to the slow cooker.

Reduce heat and add chopped onions, carrots, celery, and garlic to the pan; cook until onions are slightly soft.

Add tomato puree and any leftover flour from dusting the oxtail; cook for a couple of minutes.

Transfer the vegetable mixture to the slow cooker.

Increase heat and add 150-200 ml of red wine to the pan; bring to a simmer.

Cooking Techniques

Equipment Needed

Spice Level: