Oxtail Recipe | Oxtail (Slow-Cooker)

Oxtail (Slow-Cooker)

2 large Onions, cut into rings
1 TB Vegetable Oil, for frying
1/2 cup Flour, seasoned with Salt and Pepper
1.8 kg Oxtail, cut into 5cm (2″) pieces ( 4 pounds )
2 cups Boiling Water, (approximately)
1/3 cup White Vinegar
1/3 cup Brown Sugar
6 Carrots, peeled and cut into rings
450 g Baby Potatoes, peeled or not ( 1 pound )
1/2 packet Oxtail Soup Powder, (use Beef if Oxtail is not available)

  • Saute the Onions in a little oil until soft and slightly brown, remove from pan and keep aside.
  • Roll the Oxtail pieces in the Seasoned Flour and fry all sides until just browned.
  • Place the Oxtail, together with the sauteed Onions in the slow-cooker, cover with Boiling water, add the Vinegar and Brown sugar, cover with lid and cook on HIGH for 4 hours.
  • etc
  • etc

  • For Full Instruction: withablast.net

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