Ingredients:

  • 3 lbs beef oxtails, trimmed of excess surface fat
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 2 tbsp tomato paste
  • 3 cups low-sodium beef broth
  • 1 tbsp alcohol-free Worcestershire sauce
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 tbsp cornstarch
  • 3 tbsp cold water
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Season the 3 lbs of beef oxtails with 1 tsp kosher salt and 1 tsp cracked black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the meat in batches, ensuring each side develops a deep, mahogany crust (about 3-4 minutes per side). Transfer the browned meat to the slow cooker.
  2. In the same skillet, sauté the diced yellow onion, sliced carrots, and chopped celery until the edges are golden and fragrant.
  3. Stir the minced garlic and 2 tbsp tomato paste into the vegetables, cooking for 1 minute until the paste turns a dark brick red.
  4. Pour in 3 cups low-sodium beef broth and 1 tbsp alcohol-free Worcestershire sauce, scraping the bottom of the pan to release the browned bits. Pour this entire mixture over the meat in the slow cooker.
  5. Tuck in the fresh thyme and bay leaves. Cover and cook on Low for 8 hours until the meat is tender and reaches an internal temperature of 145°F (63°C) and the connective tissue has fully dissolved.
  6. Carefully remove the oxtails and vegetables to a platter. Strain the cooking liquid into a saucepan.
  7. Whisk together 2 tbsp cornstarch and 3 tbsp cold water into a smooth slurry, then stir it into the simmering liquid. Boil for 2-3 minutes until the sauce transforms into a glossy, thick glaze.
  8. Pour the gravy back over the meat and garnish with 1/4 cup chopped fresh parsley.