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Slow Cooker Ox Tail

By May 25, 2018 Beef, Slow Cooker

Follow this simple Ox Tail recipes to create an easy and delicious hearty meal. Ox Tail carries its own unique depth of flavour and tenderness and packs a richness unachievable with any other cut.


  • 1kg oxtail pieces
  • 2 tablespoons plain flour
  • 2 tablespoons olive oil
  • 8 rashers middle cut bacon, chopped
  • 1 large onion, coarsely chopped
  • 2 sticks celery, coarsely chopped
  • 4 medium carrots, coarsely chopped
  • 150g button mushrooms, halved
  • 1/2 cup (125ml) red wine
  • 1 1/2 cups (375ml) Massel beef stock
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley


  1. Season oxtail. Coat pieces in flour, shaking off excess
  2. Heat oil in a large frypan over medium-high heat.
  3. Cook oxtail for 2 minutes each side or until browned. Transfer to the bowl of a 5 litre slow-cooker. Add bacon to frypan and cook, stirring, for 3 minutes or until browned. Add to oxtail.
  4. Add vegetables, wine, stock, bay leaf, thyme and tomato paste to slow-cooker. Cover with lid. Turn slow-cooker on low. Cook for 8 hours or until oxtail is tender. Stir in parsley just before serving.

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