Ingredients8 h 20 m servings 241
- Heat oil in a large skillet over medium-high heat. Cook oxtail for 4 minutes. Flip and continue cooking until browned on all sides, about 4 minutes. Transfer oxtail to a slow cooker.
- Add potatoes, carrots, celery, onion, tomato sauce, beef broth, red wine, parsley, Worcestershire sauce, thyme, and paprika.
- Cook on Low for 7 hours. Add mushrooms and peas. Cook for 1 additional hour.
- Ladle into bowls and season with salt and pepper.
Per Serving: 241 calories; 9.1 18.3 20.8 62 428 Full nutrition
ReviewsRead all reviews 5
Lovely recipe, with a nice kick. I've made it twice so far. I added a little sugar to the sauce (just for my personal taste). Great with rice (or stir in some cooked noodles at the end).
I didnt use the crockpot. I cooked it on the stove on med low for about two and a half hours. I have cooked oxtails many times but wanted to try some new seasonings. This was ok, but a bit bl...
It was great and yes I substituted the potatoes with purple potatoes .