Ingredients:

  • 3 pounds oxtails, trimmed
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, sliced
  • 2 celery stalks, sliced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 2 sprigs fresh parsley or 1 teaspoon dried parsley

Instructions:

  1. Pat oxtails dry and season with salt and pepper.
  2. Heat olive oil in a heavy skillet over medium-high heat. Sear oxtails on all sides until browned, about 2-3 minutes per side. Transfer oxtails to the slow cooker.
  3. In the same skillet, add diced onion, garlic, carrots, and celery. Sauté until onions are translucent, about 5 minutes. Transfer sautéed vegetables to the slow cooker.
  4. In a bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, bay leaf, and remaining salt and pepper.
  5. Pour the liquid mixture over the oxtails and vegetables in the slow cooker. Set the slow cooker to low for 8 hours or high for 4 hours.
  6. Oxtails should be fork-tender and meat should pull away from the bone easily.
  7. Discard bay leaf and parsley sprigs before serving. Serve oxtails with a generous ladling of sauce.