OXTAIL MADE IN THE SLOW COOKER

OXTAIL MADE IN THE SLOW COOKER
I coat the oxtail in flour (usually the night before). once coated I brown the oxtail in a frying pan, with roughly chopped onions and some herbs. once evenly browned, store them in a sealed container in the fridge overnight. stack the slow cooker with meat and veg in the slow cooker (layer food in order of cooking time i.e. foods that take longest starting from the bottom).

add 1/2 bottle of wine
beef stock cube (I use the stock pots)
1 tablespoon of brown sugar
and a cup of boiling water to dilute. pour into the slow cooker, and start cooking, according to your preferred settings. on mine I set it on “auto” and in 9 hours it was falling of of the bone tongue emoticon I also like to add a bouquet garnish for added flavour.

SOURCE – Andria Short