Oxtail Soup in Slow Cooker
March
14, 2020
This oxtail soup in the slow cooker is the ultimate blending of flavors.
A hearty combination of meat and veggies creating an end result of a delicious soup which is just what your family would need for dinner.
I know everyone is all into using their Instant Pots now to make quick meals but there are somethings that I feel still need to be low and slow.
And oxtail soup in my slow cooker is one of them.
This is a soup that is packed with flavors that are allowed to blend together as it cooks slowly. No rush. No sweat. Just simmering and blending of flavors.
When this is done all you need to do is serve and eat.
I used my electric cooker for this since it has the slow cooker option, but you can surely make this oxtail soup in a crockpot. You just need to do the first few steps on the stovetop then dump it into the slow cooker.
Oxtail is one of those meats that are prized. It's also the perfect meat to cook low and slow. It's "tough" and needs to be tenderized.
I also think it tastes best when it's brazed before cooking. Braising meat before cooking intensifies the great flavor of the meat to the soup.
As I mentioned I made mine in my Instant Pot, but I used the slow cooker function on there.
I chose to use this over my regular slow cooker since I wanted to braze the meat prior to leaving it to slow cook.
If you do not have an electric cooker, please just do the brazing on the stovetop then dump it into your slow cooker.
Yes, you can also just throw everything into the slow cooker, and skip the pre-steps but the taste of the soup is sooo much better with the brazed meats and getting the flavors started in the pot.
Some people like to flour the meat prior to braising. You do not have to. For this recipe, I add flour about an hour before it ends to start to thicken up the soup.
If you want to flour the meat prior, feel free. Just check the consistency later down and add more flour if needed.
Well, obviously oxtail. But then I throw in some:
- Sweet potatoes: either American or Caribbean versions will work
- Carrots: prefer to use organic ones and cut them up myself in disks
- Celery
- Pumpkin - I hate cutting up pumpkins but I much prefer using fresh. Squash can also be used instead
I thought of putting dumplings in there, but I opted against it. But feel free to throw in a few spinners if you want.
- Onion: I think a good amount of fresh onion is needed
- Garlic: Fresh again. I love using my garlic press to get it in there.
- Scotch bonnet pepper
- And the other common pantry staples: salt, pepper, all-purpose seasoning, bouillon cubes, broth (beef broth can be used or even chicken stock.
After removing the brazed oxtail add a little more oil to the pot to get heated. Add all the veggies to the heated oil and use that to deglaze the pan.
You do not want too much oil, because oxtail releases fat by itself.
Add the oxtail back to the pot and mix.
If it starts to get to heated in there and the onions are sticking add a little of the broth. No more than 1/4 cup.
You want to make sure you don't have burnt onions but you also want their flavors released with heating.
Dump in your carrots, sweet potatoes, celery, bay leaf, pumpkin, bullion cubes and mix that up
Then the rest of broth.
Now just about everything is in there but your water and hot pepper.
We need water in there, not just to cover the meat to slow cook but to make sure that there is liquid in the soup when it's done cooking.
If this was a stew we would just put enough water to get the meat cooked, but we want cooked meat and a broth for this dish.
So add water to about 1 inch or more above the level of the meat. Stir and taste for salt and pepper. Adjust as needed. Once that is done, add pepper.
Now we get to do the waiting game.
After 6 hours, check the soup for liquid and for consistency. If you think it needs to thicken a bit, add 1 tablespoon of flour to the pot and stir and leave it to continue cooking.
The meat should start to fall off the bone and be tender.
I would also taste for pepper closer to the end.
This is one soup I think needs to be a little spicy so if that scotch bonnet didn't take the spice level over the top, feel free to add some pepper sauce a little at a time.
This soup is great the next day. You can put the whole pot back to a low boil, stirring as it reheats.
You can also take out a bowl amount and warm it up in the microwave. Stop it at intervals and stir to ensure even heating
Yes, it can. BUT.. personally, I don't think it tastes that great after being defrosted and warmed up.
It tastes amazing the next day after making, but thawed and warmed after freezing actually was a no for me.
Check out some more slow cooker and instant pot recipes:
Oxtail Mac and Cheese
Pulled Jerk Chicken Sandwiches
Instant Pot Pelau
Instant Pot saltfish and rice cookup
Did you make a recipe? Tag @homemadezagat on Instagram let me see nah!!
Connect with Me: Facebook / Pinterest / Instagram / Twitter
A hearty combination of meat and veggies creating an end result of a delicious soup which is just what your family would need for dinner.
I know everyone is all into using their Instant Pots now to make quick meals but there are somethings that I feel still need to be low and slow.
And oxtail soup in my slow cooker is one of them.
This is a soup that is packed with flavors that are allowed to blend together as it cooks slowly. No rush. No sweat. Just simmering and blending of flavors.
When this is done all you need to do is serve and eat.
I used my electric cooker for this since it has the slow cooker option, but you can surely make this oxtail soup in a crockpot. You just need to do the first few steps on the stovetop then dump it into the slow cooker.
Oxtail is one of those meats that are prized. It's also the perfect meat to cook low and slow. It's "tough" and needs to be tenderized.
I also think it tastes best when it's brazed before cooking. Braising meat before cooking intensifies the great flavor of the meat to the soup.
 |
| Seasoned Oxtail |
As I mentioned I made mine in my Instant Pot, but I used the slow cooker function on there.
I chose to use this over my regular slow cooker since I wanted to braze the meat prior to leaving it to slow cook.
If you do not have an electric cooker, please just do the brazing on the stovetop then dump it into your slow cooker.
Yes, you can also just throw everything into the slow cooker, and skip the pre-steps but the taste of the soup is sooo much better with the brazed meats and getting the flavors started in the pot.
Some people like to flour the meat prior to braising. You do not have to. For this recipe, I add flour about an hour before it ends to start to thicken up the soup.
If you want to flour the meat prior, feel free. Just check the consistency later down and add more flour if needed.
What to put in oxtail soup
Well, obviously oxtail. But then I throw in some:
- Sweet potatoes: either American or Caribbean versions will work
- Carrots: prefer to use organic ones and cut them up myself in disks
- Celery
- Pumpkin - I hate cutting up pumpkins but I much prefer using fresh. Squash can also be used instead
I thought of putting dumplings in there, but I opted against it. But feel free to throw in a few spinners if you want.
- Onion: I think a good amount of fresh onion is needed
- Garlic: Fresh again. I love using my garlic press to get it in there.
- Scotch bonnet pepper
- And the other common pantry staples: salt, pepper, all-purpose seasoning, bouillon cubes, broth (beef broth can be used or even chicken stock.
How to make oxtail soup:
After removing the brazed oxtail add a little more oil to the pot to get heated. Add all the veggies to the heated oil and use that to deglaze the pan.
You do not want too much oil, because oxtail releases fat by itself.
Add the oxtail back to the pot and mix.
If it starts to get to heated in there and the onions are sticking add a little of the broth. No more than 1/4 cup.
You want to make sure you don't have burnt onions but you also want their flavors released with heating.
Dump in your carrots, sweet potatoes, celery, bay leaf, pumpkin, bullion cubes and mix that up
Then the rest of broth.
Now just about everything is in there but your water and hot pepper.
We need water in there, not just to cover the meat to slow cook but to make sure that there is liquid in the soup when it's done cooking.
If this was a stew we would just put enough water to get the meat cooked, but we want cooked meat and a broth for this dish.
So add water to about 1 inch or more above the level of the meat. Stir and taste for salt and pepper. Adjust as needed. Once that is done, add pepper.
Now we get to do the waiting game.
After 6 hours, check the soup for liquid and for consistency. If you think it needs to thicken a bit, add 1 tablespoon of flour to the pot and stir and leave it to continue cooking.
The meat should start to fall off the bone and be tender.
I would also taste for pepper closer to the end.
This is one soup I think needs to be a little spicy so if that scotch bonnet didn't take the spice level over the top, feel free to add some pepper sauce a little at a time.
Reheating tips
This soup is great the next day. You can put the whole pot back to a low boil, stirring as it reheats.
You can also take out a bowl amount and warm it up in the microwave. Stop it at intervals and stir to ensure even heating
Can this soup be frozen?
Yes, it can. BUT.. personally, I don't think it tastes that great after being defrosted and warmed up.
It tastes amazing the next day after making, but thawed and warmed after freezing actually was a no for me.
Check out some more slow cooker and instant pot recipes:
Oxtail Mac and Cheese
Pulled Jerk Chicken Sandwiches
Instant Pot Pelau
Instant Pot saltfish and rice cookup
Yield: Serves 4
Oxtail Soup in Slow Cooker
A filling oxtail soup made in the slow cooker creating a delicious broth and tender cooked meat. Perfect filling dinner option.
prep time: 10 Mcook time: 7 hourtotal time: 7 H & 10 M
ingredients:
- 1 - 1 1/2 lbs oxtails (cut as uniformly as possible. About 1 inch thick slices)
- Green seasoning (or your preferred meat seasoning)
- 2 tablespoons coconut oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoon chopped thyme ( I used this dried thyme and it was really flavorful)
- 2 cups stock
- 1/4 teaspoon black pepper
- 1/4 teaspoon all-purpose seasoning
- 2 cups water (or more)
- 1 bouillon cube
- Salt to taste
- 1/4 cup chopped celery
- 1 cup carrot disks
- 1 cup sweet potato chunks
- 1 green onion chopped
- 1 scotch bonnet pepper
- 1 tablespoon hot pepper (optional)
- 2 tablespoons tomato paste
- 1 tablespoon chopped pimento peppers (or pimento sauce)
- 4 - 5 pimento peppers
- 1 tablespoon flour
instructions:
How to cook Oxtail Soup in Slow Cooker
- Season oxtail with green seasoning or your preferred seasoning.
- If using instant pot select saute (see notes for using a regular slow cooker)
- Add 1 tablespoon of coconut oil and get it heated
- Add oxtail to oil in a single layer and braze
- Rotate when brown to the other side.
- When both sides are brazed, remove meat from pot and set aside. (If all your meat wasn't brazed in the first go, remove and do the remaining)
- Add remaining coconut oil to the pot
- Add onions, celery, garlic to the oil and stir until opaque
- Add 1/4 cup broth to the pot and mix well
- Add oxtail back to pot and mix
- Add remaining broth, carrots, sweet potato, tomato paste, pimento peppers/sauce, allspice to the mixture, bouillon cube, black pepper
- Add water making sure water is more than the oxtail mixture. (See notes on water)
- Add salt to taste (and also for additional seasonings to taste)
- Add scotch bonnet pepper
- Put the lid on the pot
- Switch from "saute" to "slow cooker" on the instant pot (you may have to turn "off" before selecting "slow cooker")
- Set for 7 hours (on low if needed) or until desired tenderness for meat (See notes for why this may vary)
- About 1 hour in, add flour to the pot and stir to aid with thickening it up a bit.
- Once the meat is tender, serve
NOTES:
* If using a regular slow cooker, do steps 1 - 11 in a dutch pot on the stove then transfer to slow cooker and continue.
* For water: add water from the recipe but make sure that there is at least 1 inch of water above the meat level. This is a soup and not a plain stew so you need the liquid
* Meat tenderness would vary with size. It's important to try to get all cuts the same size so that they cook at the same time
* For water: add water from the recipe but make sure that there is at least 1 inch of water above the meat level. This is a soup and not a plain stew so you need the liquid
* Meat tenderness would vary with size. It's important to try to get all cuts the same size so that they cook at the same time
© HomeMadeZagat.com. These are all copyright protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Did you make a recipe? Tag @homemadezagat on Instagram let me see nah!!
Connect with Me: Facebook / Pinterest / Instagram / Twitter
Hi Renz,
ReplyDeleteI hope you are well.
You really are a great chef,very authentic!
Keep up the recipes,and thank you for sharing your knowledge!
I appreciate that so much. Thank you!!
Delete