Slow Cooker Oxtail: High Setting Cooking Time Guide

Let's talk oxtail, a cut of meat that often gets overlooked but deserves a starring role in your kitchen. I know what you're thinking: "Oxtail? Sounds a bit, well, off-putting." But trust me, once you've had a slow-cooked oxtail stew, you'll be singing its praises. The meat is melt-in-your-mouth tender, the sauce is rich and flavourful, and it's just so comforting, especially on a chilly evening. And the best part? It's ridiculously easy to make in a slow cooker, a godsend for busy folks like myself.

I'm often asked about slow-cooked oxtail, especially how long to cook it on high. So, I'm going to break down everything you need to know, from prepping the oxtail to figuring out the perfect cooking time, and hopefully, by the end of this, you'll be an oxtail pro!

(Part 1) Choosing Your Oxtail: The Foundation of Flavor

First things first, we need the star of the show: the oxtail. Don't be afraid to ask your butcher for some tips; they're usually more than happy to help. You want pieces that are good and thick, ideally from a younger animal, as they tend to be more tender. Look out for any bruised or discolored meat, because you want it looking fresh and ready to go!

The Importance of Freshness

Freshness is key! You want oxtail that's been handled with care and hasn't been sitting around for ages. Look for a butcher who takes pride in their meat and ask them about their source. Always check for any discoloration and make sure the meat has a nice, even, pink colour – that's a sign of freshness.

(Part 2) Prepping the Oxtail: Unveiling the Flavor

Now that you've got your oxtail, let's get our hands dirty and prepare it for the slow cooker. Don't worry; it's not as scary as it sounds. Here's how I like to prep it:

Cleaning and Trimming

First, give the oxtail a good rinse under cold water to remove any loose bits and pieces. Then, give it a quick trim, removing any excess fat or sinewy bits. You can also use a kitchen knife to score the oxtail, which helps to tenderize it and allows the flavours to penetrate better. Be careful when using a sharp knife though, nobody wants a cut finger!

Browning the Oxtail: A Flavor Boost

This is my favourite part! I use a large frying pan, add a generous amount of oil, and heat it up over medium-high heat. Then, add the oxtail pieces. Browning them gives the oxtail a lovely rich colour and flavour. It takes about 5-7 minutes per side, and you want them to have a nice golden brown colour. You'll have a gorgeous aroma filling the kitchen, too!

If you're worried about splattering, you can use a splash of water to help reduce the oil popping. But I find that a good splash of wine usually does the trick. It also adds a lovely depth of flavour to the finished stew. Just make sure you don’t get your clothes covered in hot oil; it's not a good look!

(Part 3) Making the Stew: Building the Flavor Profile

Alright, we're getting to the good stuff now! It's time to build your oxtail stew from the ground up. This is where your creativity can really shine, but here are some tried and true tips to help you along the way.

Layering the Flavors: The Aromatic Base

Start with a base of aromatics. I love using onions, carrots, and celery – they give a classic sweetness and heartiness to the stew. You can get fancy with things like garlic, ginger, and leeks if you want. Just chop them up and throw them in the slow cooker!

The Sauce: The Heart of the Stew

Then, it's time for the sauce. I'm a big fan of a rich red wine sauce for oxtail, but you can also use a good quality beef broth or even a combination of the two. I also like to add a touch of tomato paste for a bit of acidity and depth of flavour. It adds a lovely colour to the sauce, too.

Seasoning the Stew: Balancing the Flavors

Don't forget to season! Salt and pepper are your best friends here. I like to use a good quality sea salt and freshly ground black pepper. Don't be shy with the seasoning; you can always add more later! You can also experiment with herbs like thyme, rosemary, or bay leaves. It's all about finding what you like best.

A little bit of sugar can help balance the acidity of the tomatoes and the richness of the meat. It's also a great way to add a bit of depth and complexity to the flavour profile. Just a teaspoon or two will do!

(Part 4) High Setting Cooking Times: The Key to Tenderness

Now, you've got your slow cooker all set up. It's time to talk about the crucial part: cooking time. For this part, we'll focus on cooking on high setting, which is usually a good option for smaller batches or when you're short on time.

General Guidelines

As a general rule, you'll need to cook oxtail on high for 4-6 hours. Keep in mind, this is just a starting point, and the exact time will depend on a few factors, like the size of the oxtail pieces, the type of slow cooker you're using, and how tender you want the meat to be.

Checking for Tenderness: The Ultimate Test

The key is to check the oxtail for tenderness. It should be falling off the bone and easily shreddable with a fork. You can also use a fork to pierce the meat. If it slides in easily, the oxtail is ready. If it still feels a bit tough, just give it another hour or two.

Don't Overcook! The Fine Line of Tenderness

It's also important not to overcook the oxtail. Overcooked oxtail can become dry and tough, and nobody wants that. It's best to check it every few hours, and adjust the cooking time accordingly. Trust your nose and eyes - if it smells amazing and the meat is tender, it's ready to go!

(Part 5) Using a meat thermometer: A Tool for Precision

If you want to be super-precise about cooking time, a meat thermometer can be a great tool. It helps you ensure the oxtail is cooked through and safe to eat.

internal temperature Targets: Ensuring Safety and Tenderness

The safe internal temperature for oxtail is 145°F (63°C). This will ensure the meat is cooked through and any harmful bacteria are killed. However, since oxtail is a tougher cut of meat, you'll want it cooked to a much higher internal temperature to ensure it's tender and juicy.

Aim for an internal temperature of 160°F (71°C) for oxtail cooked on the high setting. This will give you the most tender and flavourful results.

If you're not sure how to use a meat thermometer, check the instructions that came with it. You can usually insert it into the thickest part of the oxtail to get an accurate reading. Make sure you're careful handling a hot thermometer!

(Part 6) The Importance of Resting Time: Rehydrating and Enhancing Flavor

Once your oxtail is cooked, don't be tempted to jump right in and start digging in. It needs a little rest!

Allowing the Meat to Rehydrate

Allow the oxtail to rest in the slow cooker, covered, for at least 30 minutes. This gives the meat time to reabsorb the juices and become even more tender. It also allows the flavours to meld and intensify, so you get a richer, more complex flavour.

While the oxtail is resting, you can get started on making your sides.

Pairing Your Oxtail: A Symphony of Flavors

I love serving oxtail stew with a side of creamy mashed potatoes, fluffy rice, or even crusty bread for soaking up the delicious sauce. A simple green salad adds a nice contrast in flavour and texture.

If you're feeling fancy, you could even make a side of roasted vegetables like carrots, potatoes, or parsnips. They'll get beautifully caramelized and sweet from the long cooking time.

(Part 7) Storing Leftovers: Keeping the Flavor Alive

Okay, so you've made a delicious batch of oxtail stew and you've got leftovers. What's the best way to store them so they stay fresh and flavorful?

Refrigerating Leftovers: Keeping Things Fresh

I recommend transferring the leftovers to an airtight container and storing them in the refrigerator for up to 3-4 days. Make sure the oxtail is completely cooled before storing it. This will help prevent bacterial growth and ensure your leftovers stay safe to eat.

Freezing Leftovers: Saving It for Later

If you want to save your leftovers for later, you can also freeze them. Transfer the oxtail stew to a freezer-safe container, leaving some space at the top for expansion. You can freeze oxtail stew for up to 2-3 months.

When you're ready to eat, thaw the oxtail stew in the refrigerator overnight. Then, reheat it gently over low heat on the stovetop or in the microwave.

(Part 8) FAQs: Your Questions Answered

I know, I know, you've got questions! Let's tackle some of the most common ones about slow-cooked oxtail.

Can I Cook Oxtail on Low Setting?

Absolutely! If you're cooking oxtail on a low setting, it will take longer, but you'll still get delicious, tender results. You'll need to cook it for 8-10 hours. Check the tenderness of the oxtail every few hours, and adjust the cooking time as needed.

Can I Use a Different Cut of Meat?

You can definitely use other cuts of meat for this recipe, but oxtail is the classic choice because of its rich flavor and tender texture when slow-cooked. If you want to experiment, try using short ribs, shank, or even beef chuck roast. Just be sure to adjust the cooking time accordingly.

What About Bone-in vs. Boneless Oxtail?

I prefer to use bone-in oxtail for this recipe because the bone adds flavor and richness to the stew. Plus, it's easier to tell when the oxtail is cooked through because the meat will be falling off the bone. If you can't find bone-in oxtail, you can definitely use boneless, but you'll need to keep a close eye on the cooking time.

How Do I Thicken the Stew?

If you want a thicker stew, you can easily thicken it with a cornstarch slurry. Mix equal parts cornstarch and cold water, then whisk it into the stew towards the end of cooking. Bring the stew to a gentle simmer and cook for a few minutes until the sauce thickens. You can also use a roux or even a little bit of butter for a richer, creamier texture.

What Are Some Good side dishes for Oxtail Stew?

The beauty of oxtail stew is that it pairs well with a wide range of side dishes. Here are a few of my favourites:

• Mashed potatoes
• Rice
• Crusty bread
• Green salad
• Roasted vegetables (carrots, potatoes, parsnips)

Feel free to experiment and see what you like best!

And there you have it! Now, you're ready to tackle the world of slow-cooked oxtail. Remember, the key is to be patient, keep an eye on the cooking time, and have fun! You'll be rewarded with a delicious and comforting stew that's sure to impress.

Happy cooking!