Description
This Slow-Cooked Oxtail in Bone Broth Reduction recipe features tender, flavorful oxtail simmered slowly with aromatic vegetables and herbs, then finished with a rich, reduced bone broth sauce.
Ingredients
Scale
Oxtail and Broth
- 2 pounds oxtail
- 4 cups bone broth
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Sear Oxtail: In a large skillet over medium-high heat, sear the oxtail pieces on all sides to develop a deep brown crust and enhance flavor.
- Prepare Slow Cooker: Transfer the seared oxtail to a slow cooker, then add the chopped onion, carrots, celery, minced garlic, bay leaves, thyme, salt, and pepper for seasoning.
- Add Bone Broth: Pour 4 cups of bone broth over all the ingredients in the slow cooker to create a flavorful cooking liquid.
- Slow Cook: Cover the slow cooker with its lid and cook the mixture on the low setting for 8 hours or until the oxtail becomes very tender and falling off the bone.
- Reduce Broth: Carefully remove the oxtail from the slow cooker. Transfer the cooking liquid (broth) to a pot on the stove and simmer over medium heat until it thickens to a rich sauce consistency.
- Serve: Plate the tender oxtail and drizzle with the reduced bone broth sauce for a hearty and comforting meal.
Notes
- Searing the oxtail before slow cooking seals in the juices and enhances the flavor.
- You can strain the broth before reducing for a clearer sauce if desired.
- Adjust salt and pepper according to taste once the broth is reduced.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 30 minutes
- Cook Time: 8 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
