Checkers Recipe: Oxtail in a slow cooker


Looking for something warm and hearty to cook? Try this easy recipe: 


50ml                 vegetable oil(extra oil for vegetables)

1,5kg                 oxtail (trimmed from excess fat)


Heat the oil in a large pan over medium heat and sear oxtail for 4 minutes per side.  (Use this pan with the drippings of the oxtail for searing the vegetables)Transfer to a slow cooker.


4ea                    carrots peeled and cut into large chunks

3ea                    stalks of celery, cut into large chunks

2ea                    onions, cut into quarters

15ml                  tomato paste

375-500ml     beef or chicken stock

                           Few branches of parsley (extra for garnish)

                           Zest of 1 lemon



Sear the vegetables in the oxtail pan until  light brown, add the tomato paste and sear for another 3-5 minutes.  Add the beef stock and bring to a boil.  Add the parsley branches. Lower the heat and cook for 10 minutes.  Add all of these ingredients to the slow cooker.

Cook on low for 7 hours, add extra vegetables e.g. baby potatoes, mushrooms or baby carrots.  Cook for 1 additional hour.  Season with salt and pepper.

Ladle into bowls and sprinkle with lemon zest and chopped parsley. 

Serve with pearl barley, wheat or starch of your choice.