Oxtail Stew

Let's Cook

1. Step 1.

   In a large ziplock freezer bag, combine ½ cup all-purpose flour, 3½ teaspoons seasoning salt, 2 teaspoons paprika, and ½ teaspoon ground black pepper. Seal the bag and shake to mix well.

2. Step 2.

   Add the oxtails to the bag, a few at a time, shaking to coat each piece evenly. Remove the coated oxtails and set them on a plate or baking sheet.

3. Step 3.

   Heat ¼ cup vegetable oil in a large pan over medium heat. Once the oil is hot, add the oxtails in a single layer (work in batches if needed) and brown on all sides, about 3 minutes per side. Transfer the browned oxtails to a 6-quart slow cooker.

4. Step 4.

   Add the chopped onion to the same pan and cook, stirring occasionally, until tender, about 3–4 minutes. Transfer the cooked onion to the slow cooker with the oxtails.

5. Step 5.

   Add 1 (14.5-ounce) can diced tomatoes (or 4 large fresh Roma tomatoes, diced), 4 garlic cloves (whole or minced), 3 sprigs fresh thyme, and 3 bay leaves to the slow cooker.

6. Step 6.

   In a large bowl, whisk together 1 (6-ounce) can tomato paste and 1 quart (32 ounces) beef broth until smooth. Pour the mixture into the slow cooker, stir gently to combine, then cover and cook on low for 6 hours.

7. Step 7.

   After 6 hours, add 1 pound baby carrots and 1½ pounds baby red potatoes (chopped) to the slow cooker. Stir to combine, cover, and continue cooking on low for 2 more hours, until the oxtails are tender and the vegetables are cooked through.

8. Step 8.

   Remove the bay leaves and thyme sprigs before serving. Serve the stew hot, with fried cabbage on the side if desired.