Slow Cooker Spanish Oxtail Stew

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

beef broth

🥗Healthier: homemade broth

💰Cheaper: vegetable broth

Vegetable broth is often less expensive and can be made at home.

Heat olive oil in a slow cooker on the sauté setting until shimmering.

Season oxtail with salt and black pepper, then brown in the slow cooker on all sides, about 8-10 minutes.

Remove oxtail and set aside; add onions, carrots, and celery to the slow cooker.

Sauté the vegetables until softened, about 5-7 minutes.

Stir in garlic and cook until fragrant, about 1 minute.

Add tomato paste and cook for another 2 minutes, stirring frequently.

Pour in red wine and scrape the bottom of the slow cooker to deglaze.

Return oxtail to the slow cooker and add beef broth, bay leaves, thyme, and paprika.

Cover and set the slow cooker to low heat.

Cook for 6-8 hours, until oxtail is tender and meat falls off the bone.

Remove oxtail and let cool slightly; shred the meat from the bones.

Return shredded meat to the slow cooker and discard bones and bay leaves.

Adjust seasoning with salt and pepper as needed.

Serve hot, garnished with chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens