Slow Cooker Spanish Oxtail Stew

5 from 4 votes

Slow Cooker Spanish Oxtail Stew

Super tender fall-off-the-bone oxtail in a delicious flavourful stew, prepared in a slow cooker. Simple steps and you’ll be serving an amazing oxtail stew.

Prep Time25

Cook Time8

Servings: people

Author: Bea & Marco

Ingredients

The oxtail

53 oz oxtail (1.5 kg)
½ cup all purpose flour (65 g)

The base sauce

½ red onion , sliced
1 carrot , cut into chunks
5 garlic cloves , cut into chunks
½ leek , sliced
1 Italian green pepper , cut into chunks
½ medium sized red bell pepper , cut into chunks
2 ripe tomatoes , peeled and cut into chunks
Pinch of salt
1 beef stock cube
½ cup water (125 ml)
1 cup red wine (250 ml)
2 bay leaves

Instructions

The oxtail

Place the oxtail pieces in a tray. Add some salt and black pepper to taste, together with the flour. Mix and coat each of the pieces well with flour.
Heat some oil in a pan, using high medium heat. Brown the oxtail pieces on all sides, remove and set them aside. Do in batches to avoid overcrowding the pan.

The base sauce

Using the same pan, reduce heat to medium and add red onion, carrot, garlic, leek, Italian green pepper, red bell pepper, tomatoes and a pinch of salt. Cook for 15 minutes until the veggies are soft, stir now and then. This extra time and step will make a huge difference in the sauce's taste.
When the veggies are soft, turn the heat off. Carefully add them in a food processor together with the beef cube and water. Blend into a fine mixture. Set aside.

Assembling in the slow cooker

Place the browned oxtail pieces in the slow cooker pot. Pour in the blended veggies mixture. Add in bay leaves and red wine. Cover the pot and cook for 8 hours on low for that super tender fall-off-the-bone meat. Check at 7th hour to see if they're done or you need to cook them longer.
Eat them with mashed potatoes or fries. Delicious!

Notes

The tenderness of oxtail meat varies. My recommendation is to check on the 7th hour to see the tenderness. Some are super tender by 7th hours and others might need more time. Mine needed 8 hours for that super tender texture.

Nutrition