Braised Oxtails and Rice- Slow Cooker and Oven Methods

CookingWithCarolyn's picture

Jan. 26, 2015

Here's another Southern comfort food done as easy as I can possibly make it, Braised Oxtails served over rice. I wanted to give you 2 ways of doing it so you can make the choice. Thanks so much for watching.


Oxtails 3 Pound , trimmed
Kosher salt 1 Tablespoon ((Or To Taste))
Black pepper 1 Teaspoon ((Or To Taste))
All purpose seasoning 1 Tablespoon
Smoked paprika 1 Tablespoon
All purpose flour 1 1/2 Cup (24 tbs)
Olive oil/Vegetable oil 3 Tablespoon
Green bell pepper 1 , sliced into ½ inch slices
Red bell pepper 1 , sliced into ½ inch slices
Yellow onion 1 , sliced into ½ inch slices
Garlic 3 Clove (15 gm) , thinly sliced
Fresh rosemary leaves 1 Tablespoon
Fresh thyme leaves 1 1/2 Tablespoon
Beef stock/Broth 1 1/2 Quart



1. Season oxtails with salt, pepper, smoked paprika and all purpose seasoning.

2. Lightly coat seasoned oxtails with all purpose flour.

3. Heat olive oil in a dutch oven. Brown the oxtails on both sides.

4. Remove the oxtails and deglaze the pan with beef broth.

5. Add the oxtails back to the pot and then pour the beef broth on top.

6. Drop in fresh rosemary leaves and thyme leaves followed by garlic, peppers and onions.

7. Place the lid of the pot.

8. Cook in oven at 350 F for 4 to 4 1/2 hours. Alternatively place the crockpot on medium heat and cook for about 5 1/2 to 6 hours or on low flame for 8 to 9 hours.



9. Spoon the meat and vegetables on some nicely cooked rice. Serve with a side of vegetables. Enjoy.

Recipe Summary

Difficulty Level: Medium
Servings: 6

Nutrition Facts

Serving size

Calories 585Calories from Fat 240

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1716 mg71.5%

Total Carbohydrates 35 g11.7%

Dietary Fiber 3 g12%

Sugars 3 g

Protein 49 g98%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet