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The Best Ever Slow Cooker Jamaican Oxtails
A friend of mine is Jamaican and every time I make something that’s traditionally Jamaican I always tell her “I feel the judgment is the island coming over me!” LOL! It’s not that I feel judged but I always feel like my short cut methods are being judged by someone’s Jamaican grandmother. LOL
It is rare that I cook traditional dishes AND share them on the blog – but this one I feel as if I’ve mastered. In fairness it’s probably super Americanized so don’t go sharing this recipe to your family and have her cussing me out!
I really like oxtails. My husband, not so much. Which is perfect because…they are so darn expensive it works out perfectly that I make just enough for ONE person and a few days worth of leftovers. I mean I get why they are so expensive. Each cow only has ONE tail as opposed to the rest of the body which you can use in other ways. But still- it’s not something I eat too often and I definitely do not make enough for a crowd. I enjoy making it in my slow cooker because if I’m cooking dinner for both of us, I have enough room on my stove top to cook other items.
The other day I was in the grocery store and I got a deal on oxtails. And I figured- hey why not.
Check out the recipe below and let me know in the comments if you want try it.
The Best Ever Slow Cooker Oxtails
This recipe is using the slow cooker to make Jamaican style Oxtails
Equipment
- Slow Cooker
Ingredients
Marinade Ingredients
- 2-3 lbs oxtails
- 2-3 sprigs thyme
- 1/4 cups Worchester sauce
- 1/4 tsp smoked paprika
- 2 tbsp Soy sauce
- 1/4 cup light brown sugar
- 1/4 tsp cayenne pepper (optional)
- 1-2 tbsp onion powder (to taste)
- 1-2 tbsp garlic powder (to taste)
Slow Cooker Ingredients
- 2 tbsp Better than Bouillon Beef
- 1 packet Beefy Onion Soup Mix
- 3 cups water
- 1 can Cream of Onion
Instructions
Marinade Instructions
- Season and marinade the oxtails with the marinade.
- Let sit AT LEAST 3-4 hours (or overnight).
Searing Instructions
- Just before searing the oxtails take them out of the refrigerator and allow to sit until they become room temperature.
- Get a dutch oven and add 2 tablespoons of olive oil
- Turn stove on medium heat until the oil is hot
- Sear each side of the oxtails until brown (please note you are NOT cooking them you are searing)
- Turn the stove top off
Slow Cooker Instructions
- Spray the slow cooker with oil spray to coat
- Add the oxtails (and the drippings from the pan)
- Add the better than boullion, onion soup packet, cream of onion soup and water
- Stir to combine the ingredients.
- Cook low and slow for at least 4 hours (or more). NO PEEKING!
- Enjoy!
Notes
Servings: 4
What did you serve with?