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Slow-Cooker Oxtail Stew

An incredibly tasty, aromatic dish for feeding a crowd. Slow-cooker oxtail stew is hearty and delicious, with tender meat, a rich, fragrant broth, and plenty of vegetables. Oxtail braised with vegetables and aromatic herbs is a beloved dish in Spain and South America — this particular version is a traditional Venezuelan one. The recipes vary a bit from region to region, but they're broadly similar, and using a slow cooker makes for an absolutely excellent result.

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Beef tails in a slow cooker
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 53 % 10 g
Fats 21 % 4 g
Carbohydrates 26 % 5 g
95 kcal
GI: 80 / 0 / 20
  • First, prep your ingredients: — Rinse the oxtail, pat it dry with paper towels, and chop it into large pieces. — Wash the potatoes and carrots, peel them, and cut them into large chunks. — Wash the celery and cut it into small pieces. — Finely chop the pre-washed leek. — Peel the onion and cut it into half-moons; if it's large, cut it into quartered rings. — Wash the tomatoes and cut them into halves or quarters. — Peel and mince the garlic with a knife. — Rinse the thyme, rosemary, and bay leaves, rinse the parsley too, then spread the herbs on a clean, dry towel to dry. Everything's ready, so now for the main event. Set the slow cooker to its "Sauté" mode (or "Multicook"), add the olive oil, and heat it well. While it heats, rub the oxtail pieces with salt and ground black pepper. Add them to the hot oil and sear for 2–3 minutes, then flip and sear the other side for the same time, until lightly browned — you'll probably need 2–3 batches. Set the seared meat aside on a large plate for now. Once it's all seared, turn off the mode and return all the oxtail to the pot. Add the chopped onion, leek, minced garlic, and tomatoes. Pour in the red wine, the broth (hold back 100 ml for later), and the Worcestershire sauce, then add the tomato paste. Chop the thyme and rosemary and add them along with the bay leaves; stir everything well. Cover, switch to "Stew" mode, and cook for 2 hours. The meat should turn very tender and come away from the bone; if it hasn't, add another half hour. Pull the meat off the bones, discard the bones, and skim off excess fat. Return the meat to the pot and add the carrots, potatoes, and celery. Switch to "Stew" mode again for 15 minutes, until the vegetables are tender. Taste and adjust the salt and pepper. In a small bowl, stir the flour into the reserved broth until smooth. Release the steam, open the cooker, pour in the flour mixture, and stir well. Add the green peas (they can go in straight from frozen), cover again, set "Stew" mode, and cook for another 5 minutes. Finely chop the parsley. Ladle the finished stew into bowls, top with parsley, and serve right away. It's especially good hot!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour, universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Green peas fresh - 280  kcal/100g
  • Canned green peas - 55  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Leek - 33  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Olive oil - 913  kcal/100g
  • Rosemary fresh - 131  kcal/100g
  • Worcestershire sauce - 78  kcal/100g
  • Meat broth - 34  kcal/100g
  • Beef tail - 137  kcal/100g

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