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Pro Cooking Tips
- Brown the oxtail pieces before adding them to the slow cooker to enhance the flavor.
- Use low heat for a longer time to make the meat tender and fall-off-the-bone soft.
- Add the sweet potatoes in the last hour of cooking to prevent them from becoming too mushy.
Ingredients 0/15
Why This Recipe Is So Good
Step 1
Tos the oxtails, sweet potatoes, bell pepper, onion, and garlic into your slow cooker. Pour the canned tomatoes and beef broth over everything. Sprinkle in the brown sugar, chili powder, salt, pepper, cinnamon, allspice, and add the bay leaves. Give it a good stir to combine all the flavors.
Step 2
Cover the slow cooker and let it cook on high for about 5 to 6 hours. If you can, give it a stir every now and then to help everything meld together.
Step 3
Once it’s done, carefully take out the oxtails. Pick the meat off the bones and set the bones aside to discard. You want to keep all that tender meat!
Step 4
There might be some fat on top of the stew—skim it off with a spoon to keep things nice and hearty without being greasy. Then, stir the shredded meat back into the slow cooker.
Step 5
Give it a taste and adjust the seasoning if you think it needs a little more brown sugar, salt, or pepper. When everything tastes just right, ladle it into bowls and sprinkle with some fresh parsley before serving. Enjoy!
