My slow cooker and I are good friends, although I’m pretty sure the slow cooker is bringing more to the relationship than me. I love coming home to a delicious smelling dinner after work that takes maybe 15 minutes of prep time in the morning on my part.
This recipe for Slow Cooker Oxtail and Short Rib Stew from Cooking Light’s latest issue uses an ingredient I’ve never used before, or honestly even noticed in the supermarket: Oxtail. Oxtail is a gelatin-rich cut, which makes it perfect for hearty stews, especially slow cooked ones. The ribs add a bit more meat to the stew, which also has carrots and potatoes to round out the flavors.
This recipe is originally made in a Dutch oven and cooks for about 2 hours so if you’re not in the mood for a slow cooker version, be sure to check out the original recipe.
Ingredients:
- 1 tablespoon canola oil
- 1 pound bone-in short ribs, trimmed
- 1 pound oxtail
- 2 cups chopped onion
- 1/2 cup sliced shallots
- 6 garlic cloves, crushed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 3 cups unsalted beef stock
- 1 1/4 teaspoons freshly ground black pepper
- 3/4 teaspoon kosher salt
- 4 thyme sprigs
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 1 pound very small Dutch Potatoes (bite size)
- 3/4 pound carrots, cut diagonally into 2-inch-thick pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh oregano leaves
- 1 tablespoon corn starch dissolved in cold water, if needed