Southern Slow Cooker Oxtails Recipe – From The Queen of Soul Food Cooking

Last Updated on September 12, 2025 by Soul Food Cooking

Southern Slow Cooker Oxtails Recipe – From The Queen of Soul Food Cooking

For years, getting my oxtails to be fall off the bone tender was tough (pun intended). That all changed when I perfected my slow cooker method. Cooking the oxtails at a low and steady heat is the secret; it works wonders by patiently breaking down all that tough connective tissue (collagen) into a rich, velvety gravy that you just cannot rush. This is not just any recipe, it’s my go to Southern-style method that easily shows you how to cook oxtails in a crockpot. Once you try it, you won’t want to make it any other way. My family loves to eat oxtails with fresh skillet cornbread and fried cabbage to make sure to soak up that liquid gold. I’m excited to walk you through the exact steps to get that same succulent result in your own kitchen.

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What are Oxtails

Oxtails, despite the name, do not come from an ox. They are harvested from the tails of cattle. In cooking, they are meaty, fatty and full of flavor that yield fall off the bone tenderness. Used in Caribbean and Soul Food cooking, they are a classic comfort food. They’re best when braised and slow cooked. The meat is rich and fall off the bone tender.

**Quick Note** Just a quick note, my All-clad slow cooker has a brown setting that I just love, but if your slow cooker doesn’t have that setting, you can sauté the onions in a pan on your stove and then return them to your slow cooker.

Ingredients for Southern Oxtail Stew

• Ingredient measurements and the complete recipe instructions are on the printable recipe card at the bottom of this post.

• Oxtails: fatty, meaty, rich in flavor that is best when slow cooked. 
• Onion:I used yellow onion over white onion because it adds enough sweetness when it cooks down and the flavors meld. 
• Beef Broth: The ideal liquid for slow cooking and serving as the base for the gravy. 
• Worcestershire Sauce: This is my secret weapon for a truly savory gravy. It adds tang and a deep umami hint. 
• Browning: In order to achieve that deep rich color gravy browning is needed. It not only gives the gravy a deep color but it intensifies the flavor.
• Brown Sugar: Only a small amount of brown sugar is needed to balance the savory in this recipe. Brown sugar has molasses notes that counteract the saltiness from the broth and the tang from the Worcestershire. In my experience it only takes a small amount to achieve this balance.
• All-Purpose Flour: Creates a roux when making the gravy. Make sure to cook the flour until it reaches a golden color, this will assure the flour taste is gone.
• Butter: I always start my gravy with butter, not oil. Butter gives me a smooth and creamy gravy. 
• Paprika: My preference for this recipe is to use sweet paprika instead of smoked paprika. Both will enhance the deep color of your sauce, but sweet paprika is milder.
• Onion Powder: Boosts the overall onion flavor without additional texture.
• Garlic Powder: Gives a consistent garlic taste throughout the dish.
• Black Pepper: Use coarse black pepper for maximum flavor. It adds a slight sharpness that complements the other seasonings.
• Kosher Salt: I love to use kosher salt for its larger crystals making it difficult to over salt.

Substitutions and Pro Tips from Soul Food Cooking

Pro Tip for Thicker Gravy: If you find your gravy isn’t as thick as you like, add cornstarch. Add 1 Tbsp of cornstarch to cold water then make a slurry. Pour it into your sauce and mix until well combined. As the oxtails cook the gravy will thicken.

Add Veggies for Even More Flavor: I find adding veggies to this oxtails recipe can greatly enhance the overall flavor of the dish. Using such veggies as carrots, peas, butter beans or celery will give your oxtails more flavor and texture. If you want a little kick, throw in a scotch bonnet pepper for a little heat.

Cooking Suggestions: oxtails can be made in a variety of ways so feel free to make changes. In making Southern Style Oxtails, Jamaican Oxtails or Barbecue Oxtail choose the ingredients that will best suit your needs. You can make oxtails in a slow cooker, pressure cooker or on a stovetop using a dutch oven. All three of these methods will result in fork tender, fall off the bone oxtails.

Tools for this Recipe

• Slow Cooker
• Bowls
• Cooking Utensils

Watch Me Make Southern Oxtails In a Crockpot

Instructions for Southern Slow Cooker Oxtails

Ok SFC Family, here are the detailed instructions for my Southern Slow Cooker Oxtail Recipe. Make sure to watch the video above to get the full effect of how it’s done. When you try it send me a picture and let me know how they turned out. Let’s get cooking!!

Step 1: Prep Your Oxtails

Let’s begin by preparing the oxtails. In a large mixing bowl, combine the oxtails with 2 tablespoons of browning, 2 tablespoons of Worcestershire sauce, 1 teaspoon of kosher salt, and 1 teaspoon of black pepper. Mix everything well to ensure the oxtails are evenly coated with the seasonings. After each piece has been generously coated, I let it sit on the counter for about 10 minutes while I saute the onions. This allows the seasoning to penetrate the oxtails for more flavor.

Step 2: Sauté the Onions

Now it’s time to sauté the onions. Turn the slow cooker setting to the brown setting (medium heat), melt the butter then sauté the onions. Again, if your slow cooker doesn’t have a browning option, don’t worry; you can easily do this in a regular pan on the stove. Sauté the onions for about 2 minutes allowing them to become soft and translucent. If doing this step stovetop, after 2 minutes transfer the onions to the slow cooker then continue on with the remaining instructions. By cooking the onions in butter it allows them to caramelize, creating a rich, sweet flavor that enhances the savory depth of the oxtails. The sweet smell of onions should be surrounding your kitchen.

Step 3: Making the Gravy for the Oxtails

With your sautéed onions looking golden and fragrant, it’s time to make the gravy. To the slow cooker, add 1/4 cup of all-purpose flour. Whisk the flour continuously until it turns a rich, golden brown. This will take about 3-4 mins and is essential for achieving a velvety, lump-free gravy.

Once the flour is perfectly browned, it’s time to introduce more depth of flavor. Add in 4 cups of beef broth, 1 tablespoon of brown sugar, 1 teaspoon of paprika, 1 teaspoon of onion powder, and 1 teaspoon of garlic powder. Stir this mixture well to ensure the flour is fully incorporated into the liquid, and the spices are evenly distributed.

Step 4: Add the Oxtails

With your flavorful gravy ready to go, it’s time to bring the oxtails into the mix. Carefully add the marinated oxtails into the slow cooker, making sure they’re evenly distributed in the gravy.

Step 5: Slow Cook to Perfection

Now, it’s time to let your slow cooker work its magic. Cover the slow cooker with its lid, and set it to low heat, the slow-cook setting. Let the oxtails simmer and cook for a total of 4 hours. This slow cooking process will transform the oxtails into bone tender, succulent pieces of meat that practically melt in your mouth. The long cooking time allows the flavors to meld, creating a rich and savory dish that you’ll want to make again and again.

Best Sides for Oxtails

Southern oxtails pair well with classic soul food and comfort food sides that soak up their rich, savory gravy. Serve them over a bed of dirty rice or white rice for a hearty base. Add a side of collard greens or green beans and potatoes then finish the meal with cornbread to soak up every drop of flavorful sauce. For a complete Southern experience, finish with a slice of sweet potato pie or peach cobbler for dessert.

What to Do With Leftover Oxtails

• Store in the Fridge – place the oxtails in an airtight container and store in the refrigerator for up to 3 days
• Store in the Freezer – freeze the oxtails in a freezer safe bag or container. Be certain to add a little of the gravy to maintain it’s moisture. Eliminate the excess air, label each bag with a date then store flat in the freezer for up to 3 months.
• How to Reheat Oxtails – When you’re ready to reheat, the stovetop method is ideal. Simmer the oxtails and gravy over medium-low heat for 10–15 minutes, stirring occasionally and adding a splash of broth if needed. For larger portions, use the oven by placing the oxtails in a covered baking dish at 325°F for 25 minutes.

Southern Slow Cooked Oxtails FAQs

Other Great Slow Cooker Recipes

• Beef Stew
• Ribs
• 15 Bean Soup