Slow Cooker Oxtail in Red Wine (5 mins prep)
- kirsty richardson
- Jun 18, 2016
- 2 min read
Another quick and easy recipe for the slow cooker, especially good for the colder weather. It's family friendly and really tasty. Don't be put off by it being oxtail it's just like any other slow cooked beef dish, only really tasty. We had this with tagliatelle because I had some in but it would go equally well if not better with mashed potato or polenta, crusty bread or jacket potatoes if you're in a rush.
The oxtail had been in my freezer for weeks. I had some left over tomato sauce from the meatballs recipe. The recipe is so simple.
INGREDIENTS
Left over tomato sauce
2 packets of oxtail about 6-8 pieces
1 small bottle of red wine or about 200ml
1 bay leaf
A handful of frozen peas
Flour for coating the meat
2 Tablespoons of olive oil
METHOD
1) Put slow cooker on low to heat up with tomato sauce in it and put a pan on high.
2) Sprinkle flour on the oxtail.
3) Add oil to pan and quickly pan fry on both sides to brown, you may have to do this in a couple of batches, when browned both sides add to slow cooker with a bayleaf. This should only take a couple of minutes.
4) As you can see in the third photo above there is a lot of caramelised bits in the pan, throw in the wine to deglaze and let it boil vigorously for a couple of minutes to kill the alcohol, you'll notice the smell change from the alcohol leaving. Add to slow cooker.
5) Cook for about 8-10 hours on low. Remove the oxtail pieces when it's cooked and pull meat off of the bones, return to the slow cooker with a handful of peas and cook on high for another 10 mins until the peas are hot. I started cooking the pasta at this stage.
6) Season with salt and pepper. Serve with whatever you're having it with.
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