Description
This easy crockpot oxtail recipe features a rich brown glaze with star anise, transforming a humble cut into incredibly tender, fall-off-the-bone meat. It is perfect for busy weeknights, offering deep, comforting flavors with minimal hands-on time.
Ingredients
- 2–3 lbs oxtail
- 4 cups beef broth
- 0.25 cup brown sugar (or coconut sugar)
- 0.25 cup soy sauce (or tamari)
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1-inch piece ginger, grated (about 1 tbsp)
- 2–3 pods star anise
- 1 cinnamon stick
- 1 tsp orange zest
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 bay leaf (optional)
Instructions
- Sear Oxtail: Pat oxtail dry, season generously with salt and black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the oxtail on all sides until nicely browned and caramelized (about 3-4 minutes per side).
- Transfer to Crockpot: Carefully transfer the seared oxtail to your slow cooker. Add the chopped onion, carrots, and celery around the meat.
- Prepare Glaze Base: In the same skillet, whisk together the beef broth, brown sugar, soy sauce, rice vinegar, minced garlic, grated ginger, star anise pods, cinnamon stick, and orange zest. Bring the mixture to a gentle simmer, scraping up any browned bits from the pan.
- Combine and Cook: Pour the simmering glaze mixture over the oxtail and vegetables in the crockpot, ensuring the oxtail is mostly submerged. Add another splash of broth if there is not enough liquid.
- Slow Cook to Perfection: Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the oxtail is incredibly fork-tender and practically falling off the bone.
- Finish and Serve: Carefully remove the cooked oxtail and the whole spices (star anise, cinnamon stick) from the slow cooker. Skim any excess fat from the surface of the glaze. Shred the oxtail meat off the bones if desired, then return it to the thickened glaze and serve.
Notes
Use what you have for ingredients, substituting coconut sugar for brown sugar or tamari for soy sauce for dietary needs. Ensure oxtail is mostly submerged in liquid for tender results. This recipe is wonderful for meal prep.
- Prep Time: 25 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving (approx 180 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg