Who else loves to use a slow cooker as much as I do? To have dinner all ready to go and avoid the crazy pressure after a busy day is such a relief! We use our slow cooker about 2 to 4 times a week pending on our schedules. One of our favourites is Slow Cooked Asian Style Oxtail with mashed potato and steamed bok choy. Especially in the winter time. You can replace the mashed potato with steamed rice for a lighter option.
Slow Cooked Asian Style Oxtail
The best thing about slow cooked meals is that you pop in a few ingredients and come back later and a delicious meal is waiting for you! My kids tell me as they were growing up they could smell dinner cooking as soon as they jumped off the bus and would race each other home to be the first to lift the lid of the slow cooker to see what was for dinner!
It’s nice to know that at least they weren’t running in the opposite direction! 🙂 Family dinners are always a highlight to the week as it’s a chance for us all to sit and talk and catch up with all that’s been happening!
| Prep Time | 20 minutes |
| Cook Time | 4 hours |
| Servings |
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- 1.5 kg Oxtail Trim away excess fat
- 4 cloves garlic chopped
- 1 Chilli chopped
- 1/2 Orange Rind
- 1/3 cup Dark Soy Sauce
- 1/2 cup Asian Cooking Wine
- 1 Cinnamon Stick
- 2 Star Anise
- 1/2 cup Vegetable Oil
- 1/2 cup Light Soy Sauce
- 4 cups Chicken Stock
- 80 g Palm Sugar
- 1 1/2 Tbls Freshly grated Ginger
- Mashed Potato To Serve
- 4 Bok Choy
Ingredients
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- Using a large bowl add the garlic, chilli, orange rind, dark soy sauce, wine, cinnamon stick, star anise and oxtail. Mix well to coat. Cover and refrigerate overnight, turning once in a while.
- Using a bowl take the oxtail out from the marinate and let it reach room temperature. Set aside marinate.
- Take a large fry pan and add oil on high heat. Brown oxtail for around 5 minutes each side and then transfer to crock pot. Pour over reserved marinade.
- Mix together light soy, stock, ginger and palm sugar in a bowl. Pour over oxtail. Set crock pot to high and cook for 4 hours or until oxtail is tender and staring to fall of the bone.
- Skim excess fat from the oxtail cooking liquid and place oxtail on plates. Serve with mashed potato or steamed rice and bok choy. Spoon over some of the juices and enjoy!
What’s your most favourite slow cooker recipe?
Don’t have time to make now? Be sure to PIN for later 🙂
16 comments
Ok, I will tell you the first time that someone said ox tail to me I thought I would yak. But then I tried it at a Filipino friend’s house and love it. What a wonderful tender and tasty dish ox tails make! I’ll have to try it one of these days. Have you ever had tongue? That’s pretty good too 🙂
I sure have!! Cooked in a similar way to the oxtail. It was delicious!
I have never made oxtail soup….or oxtail anything. Looking forward to trying this recipe. Looks delicious.
Thank you, Denise! You will love it!!
This looks so delicious!!! I must try it!!!
Oh you will love it, Kellie! It’s a sure favourite in our house for sure!
Sam,
This looks amazing. Whoa! that glaze looks so delicious! You make me want to jump over to the other side and eat meat!You’re an amazing chef and I especially loved your story about your kiddos!
LOL!! I have always wanted to do that with a vegetarian friend of mine! To date, I have had no luck!! Thank you, I LOVE to cook for my family and friends!!
I love oxtails – and I haven’t had them for awhile – need to try this version! Thanks for sharing on the What’s for Dinner link up!
They are so yummy!! Especially when the meat just falls of the bone like this recipe! I hope you enjoy!
Hi, you mention stock in the recipe directions but not in the ingredients. Should there be an animal stock included in the crock pot? Thank you! This looks delicious!
Hi there Lexi, Good spot!!! My deepest apologies!! Yes, there is 4 cups of Chicken Stock in the dish. And yes it is a scrummy dish! We LOVE it, especially in the colder months! I have amended the recipe 🙂
Looks amazing but to clarify, in part 3 after putting the braised meat in the crockpot, add the reserved marinade to the crock as well? Then add the rest of the liquid to the pot? It’s a lot of liquid. Is it to be discarded after?
Hi there Meryl! Fabulous question 🙂 You sure do it makes the Oxtail super tender. I know it seems excessive but its yummy! I quite often save and strain some of the liquid and turn it into an Asian Broth with chicken, Hokkien noodles and bok choy! I hope you enjoy 🙂
Easy recipe, excellent flavours
So happy you enjoyed it, Catherine! It sure is a favourite in our house too!