3-Ingredient Slow Cooker Beef Oxtails

Ingredients

Instructions

0 of 6 steps complete

1. 1Pat the oxtails dry and season with salt and pepper. For deeper flavor, brown them in a hot, lightly oiled skillet for 3–4 minutes per side.
2. 2Place the oxtails in a 6-quart slow cooker and scatter the garlic around them.
3. 3Pour the Worcestershire sauce and water over the oxtails.
4. 4Cover and cook on LOW for 8–9 hours, until the meat is very tender and easily pulls away from the bone.
5. 5Transfer oxtails to a platter. Skim the fat from the cooking liquid, then simmer it in a saucepan for 8–10 minutes to reduce into a glossy sauce.
6. 6Spoon the sauce over the oxtails and serve with rice or mashed potatoes. Refrigerate leftovers within 2 hours for up to 3–4 days.