Ingredients:

  • 3.5 lbs beef oxtails, trimmed of excess fat
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 tbsp vegetable oil
  • 2 large yellow onions, thinly sliced
  • 1 green bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp cayenne pepper
  • 2 dried bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the oxtails completely dry with paper towels. Season all sides generously with kosher salt and cracked black pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat. Sear the oxtails in batches until a deep brown crust forms on all sides. Transfer the browned meat to the slow cooker insert.
  3. In the same skillet, briefly sauté the sliced onions and diced green bell pepper for 2 minutes to pick up the browned bits (fond) from the meat. Transfer to the slow cooker.
  4. Add minced garlic, beef broth, Worcestershire sauce, soy sauce, brown sugar, thyme, smoked paprika, cayenne, and bay leaves to the slow cooker.
  5. Cover and cook on Low for 8 hours (or High for 5 hours) until the meat is fork-tender and falling off the bone.
  6. Whisk cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker liquid during the last 30 minutes of cooking to thicken the gravy.
  7. Remove bay leaves before serving. Serve the oxtails and gravy over rice or mashed potatoes.