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Slow-Cooked Oxtail Recipe Without Pressure Cooker Slow-Cooked Oxtail Recipe Without Pressure Cooker


Slow-Cooked Oxtail Recipe Without Pressure Cooker

Written by: Emily Smith

This slow-cooked oxtail recipe is my go-to comfort food. Tender, flavorful meat falling off the bone, simmered with veggies in a rich broth. It's a hearty, soul-warming dish. Pure love in a bowl!

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Oxtail holds a special place in my heart. Growing up, Grandma's slow-cooked oxtail was always a treat. Now, I'm sharing my twist on her classic recipe. No fancy pressure cooker needed – just patience and love. This dish transforms tough meat into melt-in-your-mouth goodness, swimming in rich gravy. Perfect for chilly evenings or impressing dinner guests. Get ready for your kitchen to smell amazing as flavors meld over hours. Trust me, once you try this, you'll be hooked!

Ingredients for Slow-Cooked Oxtail

  • Oxtail: Rich, flavorful meat that becomes tender when slow-cooked, adding depth and richness to the dish.
  • Onion: Adds sweetness and aroma when sautéed, creating a flavorful base for the oxtail stew.
  • Carrots: Provide natural sweetness and color, enhancing the overall flavor and visual appeal of the dish.
  • Celery: Adds a subtle earthy flavor and crunch, complementing the richness of the oxtail.
  • Garlic: Infuses a pungent, aromatic flavor when sautéed, elevating the taste profile of the oxtail stew.
  • Beef broth: Provides a savory base for the stew, intensifying the meaty flavor of the oxtail.
  • Red wine: Adds depth and complexity to the stew, imparting a rich flavor and tenderizing the oxtail during cooking.
  • Tomato paste: Enhances the umami flavor and adds a touch of acidity, balancing the richness of the oxtail stew.
  • Bay leaves: Infuse a subtle herbal note, adding a layer of complexity and aroma to the slow-cooked oxtail dish.
  • Olive oil: Used for browning the oxtail and sautéing vegetables, adding richness and depth of flavor to the stew.

Essential Tools for Making Oxtail Without a Pressure Cooker

  • Slow cooker: Essential for slow-cooking the oxtail to tender perfection without constant monitoring.
  • Large pan: Used for browning the oxtail and sautéing the vegetables before transferring to the slow cooker.

Slow-Cooked Oxtail Recipe Without Pressure Cooker

This slow-cooked oxtail recipe is rich and flavorful, perfect for a hearty meal without the need for a pressure cooker.
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 20 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 450 kcal


  • Large pan
  • Slow Cooker


Main Ingredients

  • 2 lbs oxtail
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 2 bay leaves
  • to taste Salt and pepper
  • 2 tbsp olive oil


  • Season oxtail with salt and pepper.
  • Heat olive oil in a large pan and brown oxtail on all sides. Remove and set aside.
  • In the same pan, sauté onions, carrots, celery, and garlic until softened.
  • Add tomato paste and cook for 1-2 minutes.
  • Transfer vegetables to a slow cooker, place oxtail on top.
  • Pour in beef broth and red wine, add bay leaves.
  • Cook on low for 4 hours or until oxtail is tender.
  • Serve hot and enjoy!


For a richer flavor, you can marinate the oxtail in red wine overnight before cooking.

Nutrition value:

Calories: 450kcalCarbohydrates: 10gProtein: 35gFat: 28gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 200IUVitamin C: 10mgCalcium: 80mgIron: 4mg


Keyword Hearty Meal, Oxtail, Slow-Cooked
Tried this recipe?Let us know how it was!

Tips for Making Oxtail Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the oxtail recipe as directed.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the oxtail completely.
  • Place in a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Oxtail is a gelatin-rich meat that adds a luxurious texture to stews and soups.

Common Questions About Cooking Oxtail Without a Pressure Cooker

How long does it take to cook slow-cooked oxtail without a pressure cooker?
It takes about 4 hours on low heat in a slow cooker for the oxtail to become tender and flavorful.
Can I substitute the red wine in this recipe?
Yes, you can substitute the red wine with beef broth or even a combination of red wine vinegar and beef broth for a similar depth of flavor.
Do I need to brown the oxtail before putting it in the slow cooker?
Yes, browning the oxtail before slow-cooking helps to seal in the juices and adds a rich flavor to the dish.
Can I make this recipe ahead of time?
Yes, you can make this slow-cooked oxtail recipe ahead of time and reheat it when you're ready to serve. The flavors often deepen when allowed to sit overnight.
How should I store any leftovers?
Store any leftover oxtail in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave before serving.

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