Name: Slow Cooker Cuban Oxtail Stew: Tender, Rich & Savory
Prep time: 30 min
Cook time: 8 h 45 min
Total time: 9 h 15 min
Yield: 6
Ingredients: 4 lb (1.8 kg) oxtail pieces, preferably meaty and similar in size; 1½ tsp (9 g) kosher salt, plus more to taste; 1 tsp (2 g) freshly ground black pepper; 2 tbsp (30 ml) neutral cooking oil, such as canola or avocado oil; 1 large yellow onion, about 1½ cups (200 g) chopped; 1 medium green bell pepper, about 1 cup (150 g) chopped; 2 medium carrots, about 1½ cups (200 g) sliced into thick coins; 5 garlic cloves, about 15 g, finely chopped; 2 tbsp (32 g) tomato paste; 2 tsp (4 g) ground cumin; 1 tsp (1 g) dried oregano; 1 tsp (2 g) sweet paprika; 1 cup (240 ml) dry red wine; 1 cup (240 ml) low-sodium beef broth; 1 can diced tomatoes, 14½ oz (411 g), with their juice; 1 can tomato sauce, 8 oz (227 g); 2 bay leaves (about 0.2 g); ½ cup (75 g) pitted green Spanish olives, whole or halved; 1 tbsp (9 g) capers, drained; 1½ lb (680 g) Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks; 1 tbsp (15 ml) fresh lime juice; ¼ cup (10 g) chopped fresh cilantro, for serving

Slow Cooker Cuban Oxtail Stew: Tender, Rich & Savory

Slow cooker Cuban oxtail stew is a rich, tomato-based beef braise flavored with peppers, garlic, cumin, oregano, olives, and capers. Inspired by Cuban-style rabo encendido, this version lets the slow cooker turn bony oxtail into tender, savory meat while the sauce develops its flavor with little hands-on attention.

Ingredients

4 lb (1.8 kg) oxtail pieces, preferably meaty and similar in size
1½ tsp (9 g) kosher salt, plus more to taste
1 tsp (2 g) freshly ground black pepper
2 tbsp (30 ml) neutral cooking oil, such as canola or avocado oil
1 large yellow onion, about 1½ cups (200 g) chopped
1 medium green bell pepper, about 1 cup (150 g) chopped
2 medium carrots, about 1½ cups (200 g) sliced into thick coins
5 garlic cloves, about 15 g, finely chopped
2 tbsp (32 g) tomato paste
2 tsp (4 g) ground cumin
1 tsp (1 g) dried oregano
1 tsp (2 g) sweet paprika
1 cup (240 ml) dry red wine
1 cup (240 ml) low-sodium beef broth
1 can diced tomatoes, 14½ oz (411 g), with their juice
1 can tomato sauce, 8 oz (227 g)
2 bay leaves (about 0.2 g)
½ cup (75 g) pitted green Spanish olives, whole or halved
1 tbsp (9 g) capers, drained
1½ lb (680 g) Yukon Gold or red potatoes, cut into 1½-inch (4 cm) chunks
1 tbsp (15 ml) fresh lime juice
¼ cup (10 g) chopped fresh cilantro, for serving

Instructions

Prepare the oxtail and vegetables. Pat the oxtail dry with paper towels so it browns rather than steams. Season all sides with the salt and pepper. Chop the onion, bell pepper, and garlic; slice the carrots and cut the potatoes into evenly sized chunks. Keep the potatoes aside for later so they do not become overly soft during the long braise.
Brown the meat. Heat the oil in a large, heavy skillet over medium-high heat. Working in batches so the pan is not crowded, brown the oxtail for about 3 minutes per side, turning with tongs. Transfer browned pieces to a 6- to 7-quart slow cooker. This step adds deeper roasted flavor to the sauce; avoid rushing it by packing all the pieces into the skillet at once. Pour off excess rendered fat, leaving about 1 tablespoon in the pan.
Build the aromatic base. Reduce the skillet heat to medium. Add the onion, bell pepper, and carrots, and cook for 4 to 5 minutes, stirring and scraping up browned bits. Add the garlic, tomato paste, cumin, oregano, and paprika. Stir for about 1 minute, until fragrant and the tomato paste darkens slightly. If the pan looks dry, add a splash of the measured broth rather than more oil.
Deglaze and make the sauce. Pour in the red wine and simmer for 2 to 3 minutes, scraping the bottom of the skillet to loosen the browned flavor. Stir in the beef broth, diced tomatoes, tomato sauce, bay leaves, olives, and capers. Bring the mixture just to a simmer, then pour it over the oxtail in the slow cooker. The liquid does not need to cover the meat completely; the cooker’s covered environment will create plenty of moisture.
Slow-cook until tender. Cover and cook on LOW for 6½ hours. Add the potatoes, nestling them into the sauce around the oxtail, then cover and cook for 2 more hours, for 8½ hours total on LOW. Check a large meaty piece with a food thermometer, positioning the probe in the meat and away from the bone: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. For this braise, continue cooking until the meat is also fork-tender and loosens easily from the bone; that tender texture requires more cooking than the minimum temperature alone.
Finish and adjust. Lift out the bay leaves. Stir in the lime juice, then taste the sauce before adding more salt; olives and capers contribute plenty of saltiness. If the sauce seems thin, transfer the meat and potatoes to a warm serving dish and simmer the sauce in a saucepan for several minutes to reduce it. Alternatively, leave the slow cooker uncovered on HIGH for a short time, stirring carefully.
Serve. Spoon the sauce, vegetables, and olives over the oxtail. Scatter cilantro over the top if desired. Warn diners that oxtail bones can be small and irregular, and provide a spoon for the rich sauce.

Tips

Choose a slow-cooker-friendly amount. Oxtail is bulky before cooking, so use a cooker large enough to hold the pieces and sauce without filling it above about two-thirds full. If the pieces are exceptionally large, ask the butcher to cut them into smaller sections or cook in a larger appliance rather than crowding a small one.
Trim only excessive surface fat. Oxtail has connective tissue and some fat that help give the finished stew its silky body. Remove thick, hard exterior fat if present, but do not try to strip the pieces bare. After cooking, skim any obvious excess fat from the surface with a spoon; chilling the stew also makes the firm fat easy to lift off.
Use a sensible wine substitute. Dry red wine gives the sauce a rounded, slightly fruity depth. If you prefer not to cook with wine, replace it with an equal amount of beef broth and add 1 tablespoon (15 ml) red-wine vinegar. The result will be less complex, but the vinegar restores some of the acidity that balances the rich meat.
Give the potatoes room and time. Cut them into similarly sized chunks and add them for only the final 2 hours on LOW. Smaller pieces may soften too much, while very large chunks may need longer. If your cooker runs hot, check them near the end and lift them out as soon as a knife slides in easily.

Serving Suggestions

Serve the stew hot in shallow bowls with plenty of sauce. White rice is a natural partner: it catches the tomato, wine, and beef juices without competing with the olives and spices. Black beans, fried or baked sweet plantains, or a simple cabbage-and-avocado salad make satisfying accompaniments. Warm crusty bread is useful for mopping up sauce, while boiled yuca or extra potatoes can make the meal more substantial. Add lime wedges at the table for anyone who likes a brighter finish, and offer extra cilantro separately so diners can choose how much to use.

Oxtail contains bones and connective tissue, so it is easier to eat with a fork and spoon than with a knife alone. You can serve the pieces whole, or carefully pull the tender meat from the bones before serving and return it to the sauce. If you remove the bones, take a moment to check the meat for small bone fragments.

Variations

Make it without capers: Leave them out and use a few extra olives. Capers bring a sharp, briny note, so the finished sauce will be milder without them. For a sweeter, more rounded variation, add ¼ cup (40 g) raisins with the tomatoes; they soften into the sauce and contrast with the savory olives.

Change the heat: The recipe is gently spiced rather than hot. Add ¼ teaspoon (0.5 g) cayenne with the cumin, or serve sliced hot pepper on the side so the heat can be adjusted at the table. For a different cut, beef short ribs can replace oxtail by weight, though they have a meatier texture and usually produce less gelatin-rich sauce. Check them for tenderness as cooking times can vary with their size.

Use a stovetop braise: Brown the meat and prepare the sauce in a heavy Dutch oven, then cover and cook gently in a 300°F (150°C) oven until the oxtail is tender, commonly about 3 to 4 hours. Add the potatoes during the final hour or so and check them for doneness. This method needs more attention than a slow cooker, and the oven time can vary with the shape of the pot and size of the pieces.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Covered, the stew keeps for 3 to 4 days in the refrigerator. The flavors often meld overnight, and the chilled sauce will set slightly because of the gelatin from the oxtail; that is normal. Remove any firm layer of excess fat from the top before reheating if you prefer a leaner sauce.

For longer storage, freeze cooled portions in airtight, freezer-safe containers for about 2 to 3 months for best quality. Leave a little room at the top for expansion and label each container with the date. Thaw overnight in the refrigerator, not on the counter. Reheat gently in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened. You can also microwave individual portions, stirring partway through. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer and heat until steaming throughout.

Frequently Asked Questions

Can I cook Cuban oxtail stew on HIGH instead?
LOW is the preferred setting for this recipe because the longer, gentler cook helps the connective tissue soften without making it as easy to overcook the vegetables. If you need to use HIGH, plan on roughly 5 to 6 hours total, adding the potatoes for the final 1½ to 2 hours. Slow cookers vary, so use tenderness rather than the clock alone to judge the meat.

Do I need to cover the oxtail with liquid?
No. A slow cooker traps steam, and the meat and vegetables release moisture as they cook. Arrange the pieces in the sauce as evenly as you can, but do not add extra broth just to submerge them. Too much liquid can dilute the flavor; if the finished sauce is thinner than you like, reduce it separately after cooking.

Can I put frozen oxtail straight into the slow cooker?
No. Thaw the oxtail completely in the refrigerator before cooking so it heats evenly and spends less time at unsafe temperatures. Keep raw meat separate from ready-to-eat foods, and wash hands, utensils, and surfaces that touch it. Once thawed, pat it dry and follow the browning and cooking steps as written.

Why is my oxtail still tough after the suggested time?
It may simply need longer. Oxtail pieces differ in thickness, and slow cookers can run at different temperatures. If the meat resists a fork or clings firmly to the bone, cover the cooker and continue cooking, checking every 30 minutes. Keep the potatoes from becoming too soft by removing them temporarily if they are already tender.

Can I make the stew a day ahead?
Yes. Cool and refrigerate it promptly, then reheat it the next day to 165°F (74°C). The sauce may be easier to skim after chilling, and the flavors have time to mingle. If you plan ahead, you can also brown the oxtail and chop the vegetables the day before; refrigerate them separately and assemble the slow cooker when you are ready to cook.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).