Barbecue Oxtails made in the Slow Cooker
Try this Barbecue Oxtails made in the slow cooker recipe, or contribute your own.
Try this Barbecue Oxtails made in the slow cooker recipe, or contribute your own.
- Carbohydrate 27.01335 g
- Cholesterol 0 mg
- Fat 3.81575000146074 g
- Fiber 8.05350013017654 g
- Protein 3.4125 g
- Saturated Fat 0.312295312607584 g
- Serving Size 1 1 Serving (367g)
- Sodium 1826.37 mg
- Sugar 18.9598498698235 g
- Trans Fat 0.127449062517777 g
- Calories 172 calories
Step-by-step
- Place the oxtails and onions into a large mixing bowl, then drizzle the oil all over the oxtails.
- Next make sure everything is nicely coated with the oil, then sprinkle the BBQ seasoning all over the oxtails.
- Place the oxtails and onions into a large pot, and place the pot over medium high heat.
- Brown the oxtails and onions, then remove from the pot, and place them into the slow cooker.
- Go back to the pot that you brown the oxtails in, and pour in the chicken broth OR water.
- Next add in the barbecue sauce, and liquid smoke.
- Mix everything, an let cook for 5 minutes over medium heat.
- Pour the barbecue sauce over the oxtails, then place the lid on the slow cooker.
- Let cook on LOW for 6 hours.
- Serve with your favorite sides.
- Enjoy!
The ingredient list fails to account for the sheer volume of rendered fat that three pounds of oxtail releases during a six-hour simmer. When doubling this recipe, do not simply double the liquid; oxtails shrink considerably as connective tissue breaks down, but the rendered tallow increases exponentially and can drown the barbecue sauce. Maintain a strict one-to-one ratio for the meat and aromatics, but increase the thick liquids by only fifty percent to prevent a watery braise. Brown the pieces thoroughly in a heavy-bottomed pot over medium-high heat until the exterior develops a deep mahogany crust before transferring them to the ceramic insert. This browning step builds essential Maillard compounds that cannot be replicated by the slow cooker alone. Leftovers store safely in an airtight container in the refrigerator for up to four days, or freeze for three months. Reheat gently on the stovetop over low heat, skimming any solidified fat from the surface before serving.
