Who says soups are only good during winter? I don’t know about you, but if anything hearty elicits mouthwatering, lip-smacking flavors…count me in! I can’t wait for a specific time of the year to indulge. Sorry, patience is not one of my strong suits when it comes to food. I’ve had tons of requests for a slow cooker oxtail soup or stew, and since YOU, my lovely reader, have a place in this lady’s heart, I’m granting your request while I also satisfy my oxtail craving. Win-win, right? 😉 This oxtail soup recipe is seriously packed with flavor from a tasty broth and various herbs and seasonings. Combining beef broth and tomato paste makes a flavorful and savory combination for this often neglected main dish. If they only knew! Well, I’d rather have it that way. If not, the price would go through the roof.
Recipe Ingredients
Like most stew recipes, I preferred to brown the oxtail first on the stove rather than throwing everything in the slow cooker. The extra 10 minutes is for the oxtail to caramelize, creating a rich flavor to the finished dish.
How to Make Slow-Cooker Oxtail Soup
Sear the Oxtail Soup
Rub – Season oxtail with salt and pepper. Set aside. Brown the Oxtail – In a large cast-iron or saucepan, heat oil (2-3 tablespoons) over medium heat until hot. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, frequently stirring, any browned bits off the bottom of the pot until the oxtail is brown. Drain oil if necessary, leaving 1-2 tablespoons. Saute – Add onions, green onions, garlic, thyme, allspice, Worcestershire, and smoked paprika, and stir for about a minute. Throw in scotch bonnet pepper, tomato paste, bouillon, and curry powder, then stir for a minute more.
Into the Slow Cooker
Transfer – Then add the carrots, beans, and potatoes to the crockpot or slow cooker. Add Water – Deglaze pan with about 2 cups of water, gently pour into the slow cooker and add about 2-3 cups. You may adjust with more or less water at the end. Cook – Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
If you’re a fan of recipes that are even better the next day, this best oxtail recipe slow cooker is for you! You can brown and simmer your oxtail a day ahead of time. This will intensify the taste, and you can skim off the fat when it solidifies. Or cook the dish as instructed and transfer it to an airtight container or freezer-safe resealable bag. Then store it in the fridge or freezer. Thaw overnight in the refrigerator and reheat when ready to serve.
Serving and Storage Instructions
Of course, piping hot oxtail soup straight from the pot is best enjoyed with your favorite bread. Hot steaming, yum! Oh yes, this meaty soup is refrigerator-friendly! It keeps well in the fridge for 3 to 5 days. Or you can freeze it for 3 months.
What to Serve With Slow Cooker Oxtail Soup
This meaty soup is absolutely amazing in flavor, so you might want to consider side dishes that are light and mellow—for example, homemade skillet cornbread, jasmine rice, or Caribbean rice and beans.
More Soul-Food Oxtail Recipes to Try
Jamaican Oxtail Stew Oxtail Bean Potato Stew African Spicy Oxtail Stew Instant Pot Oxtail Soup
Conclusion
Slow cooking is the best to make oxtail soup. A slow cooker doesn’t heat the house as much as a stove or oven. Would you like more easy and tasty recipes? Follow me on Facebook and Instagram.
Watch How to Make It
[adthrive-in-post-video-player video-id=”TpK75yGk” upload-date=”2019-08-03T15:02:24.000Z” name=”Slow Cooker Oxtail Soup” description=”Slow Cooker Oxtail Soup – a hearty stew with rich broth and succulent tender meat that’s comforting and perfect anytime of the year Cold and warm season.”] This blog post was originally published in June 2017 and has been updated with additional tips, new photos, and a video.
