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Slow Cooker Caribbean Oxtails
4 hServes 4Nutri-Score C€€
C
4 h
4 hSlow Cooker Caribbean Oxtails
what you need
Ingredients
oxtail (rinsed and patted dry)Meat1.5 kg
browning saucePantry30 ml
soy saucePantry45 ml- Worcestershire saucePantry30 ml
garlic (cloves, minced)Produce6 pieces
onion (chopped)Produce1 piece
scallions (sliced)Produce4 pieces
fresh thyme (sprigs)Produce4 pieces
allspice (ground)Spices5 g
black pepper (ground)Spices3 g
saltSpices8 g- brown sugarPantry20 g
- beef stockPantry500 ml
- vegetable oil (for searing)Pantry30 ml
- butter beans (drained and rinsed)Pantry400 g
- cornstarch (mixed with water for slurry)Pantry15 g
per serving
Nutrition
1,000kcal
- Carbs
- 24 g
- Proteins
- 80 g
- Fat
- 65 g
what you’ll use
Tools
Slow cooker
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Season the oxtails
- Pat the oxtails dry and place them in a bowl.
- Rub them with browning sauce, soy sauce, Worcestershire sauce, minced garlic, allspice, black pepper, salt and brown sugar.
- Add the chopped onion, scallions and thyme and toss to coat.
- Let the meat marinate so the flavors soak in.
- Step 2
Sear the oxtails
- Heat the oil in a frying pan over medium-high heat.
- Sear the oxtails on all sides until deeply browned.
- Work in batches so the meat browns instead of steaming.
- Step 3
Load the slow cooker
- Transfer the seared oxtails and all the marinade into the slow cooker.
- Pour in the beef stock.
- Add the butter beans.
- Step 4
Slow cook until tender
- Cover and cook on low until the meat is falling off the bone and the sauce is rich.
- Stir once or twice during cooking.
- Step 5
Thicken the gravy
- Whisk the cornstarch slurry into the cooking liquid.
- Cook uncovered until the gravy thickens and coats the meat.
- Step 6
Serve
- Spoon the oxtails and gravy over rice.
- Spoon the butter beans alongside and serve hot.