I’m all about finding anything other than your typical beef roast or chicken recipes for the slow-cooker and this one was a delightful change – oxtail!
It also turns out that oxtail is a fairly inexpensive cut, and in many places it is a very cheap cut – which makes it economical as well as shockingly delicious! The slow cooker is a great way to cook oxtail due to all the marbling, cooking it slowly throughout the day will cause the marbling to break down and make a rich and luscious sauce and melt-in-your-mouth meat for dinner.
Perfection! At it’s height!
This makes an incredibly mild curry, we added a teaspoon of red cayenne pepper at the end to the sauce, which added just the bit of heat and complexity that it needed to be amazing, not just great.
Feel free to serve this over roasted potatoes, rice, couscous or pasta – this has a very accessible flavor profile that just goes with anything you are feeling up to. You can even double the carrots if you like. We served ours over rice with a side of steamed broccoli – we just felt like we needed more veggies at the end of the day.
- 1/4 C flour
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 TBS ground coriander
- 1 tsp ground cumin
- 1/8 tsp ground allspice
- 6 large pieces oxtail (about 6 oz each), we went with two pieces that were roughly 2 lbs combined and that was a perfect portion for two people. Substitute beef or veal shanks for the oxtail if you like.
- 1/2 tsp ground turmeric
- 2 TBS veg oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 cloves of garlic, minced
- 1 TBS finely chopped ginger (or 2 tsp ground ginger)
- 1 C beef broth
- 3/4 C fat-free coconut milk
- one 15 oz can diced tomatoes, drained
- 1 cinnamon stick
- 6-8 cardamom pods
- 2 bay leaves
- 4 TBS chopped fresh cilantro
- up to 1 tsp red cayenne pepper, optional – stir in once done cooking to taste
Mix the flour, salt, pepper, coriander, cumin and allspice together in a medium mixing bowl. Roll the oxtails in the spiced flour mixture until they are coated on all sides. Remove and pat off the excess flour and set aside. Add the turmeric to the remaining flour mixture and set aside.
Heat the oil in a large, high-sided skillet over medium-high heat. Brown the oxtails on all sides, about four minutes per side, in batches if necessary; don’t crowd the pan then transfer to the slow cooker.
Add the onions and carrots to the skillet, tossing in the oil for about 30 seconds. Add the garlic, ginger and flour mixture, stirring to coat the veggies. Stir in the broth, coconut milk and tomatoes bringing to a boil and stirring often until the sauce is slightly thickened and transfer to the slow cooker.
Tuck the cinnamon stick, cilantro and bay leaves in among the oxtails, crush the cardamom pods with the blunt edge of the knife then toss into the slow cooker. Cover and cook for 4-5 HOURS on HIGH or 8-10 HOURS on LOW until the oxtails are fork-tender.
Sprinkle each serving with additional minced cilantro to serve, over rice, roasted potatoes, couscous or pasta.