Slow Cooker Oxtail and Trotters

There’s just something about a rich, hearty slow cooker oxtail and trotters recipe that warms the soul. The kitchen fills with those deep, irresistible aromas—honestly, it’s hard to wait for it to be done. This dish uses beef oxtail and pigs’ trotters. As it cooks, the collagen from the bones melts right into the beef broth. You end up with a velvety, luscious bone broth that’s basically comfort in a bowl. Maybe you’ll serve this as the main event, or maybe you’ll stash away leftover oxtail for some other day. Either way, you’re in for layers of rich flavour and a seriously satisfying texture.

Brown The Meat First

When you’re getting ready to make a slow cooker oxtail recipe, start by browning the oxtails and trotters in the air fryer for around 10 minutes. This step gives the meat a rich, caramelised crust that really locks in flavour. Season them well with kosher salt and black pepper. The air fryer’s high heat helps the meat sear perfectly—no extra oil needed, which is honestly pretty convenient.

Ingredients

4 Oxtails
1 Pigs Trotter
2 Leeks
1 Cauliflower
2 Carrots
1 Cup Peas
½ Cup Kale
½ Cup Shard
6 Tomatoes
½ Cup Beetroot
3 tbsp Tomato Puree
Vegetable Stock (Enough to cover the ingredients)
Salt and Pepper (to season)
3 Cloves of Garlic
3 tbsp Worcestershire Sauce

How To Make Oxtail and Pigs Trotters Hot Pot

Place the oxtail and pigs trotter in the air fryer and season with salt and pepper. Set at 200℃ and cook for 10 minutes to brown.

Chop the vegetables and add to the slow cooker. Add the tomato puree and garlic.

Add the oxtail and trotter to the slow cooker with any juices from the meat and add the stock so it’s level with the veg and meat. Finally add salt and pepper to season, Worcestershire sauce and mix through and set the cooker to high heat and cook for 5 – 6 hours.

Serve with fresh crusty bread.

Top Tips

Thicken the Broth with a Cornstarch Slurry: If you prefer a thicker sauce, mix 1-2 tablespoons of cornstarch with an equal amount of cold water to create a slurry. Stir this into the slow cooker broth during the last 15-20 minutes of cooking and allow it to thicken to your desired consistency.

Slow Cooker Time is Key: Cooking oxtails and trotters low and slow is essential for breaking down tough connective tissue into tender, melt-in-your-mouth meat and creating a rich bone broth.

Serving Suggestions

1. Classic Cornbread: Serve your rich, tasty oxtail stew with warm, buttery cornbread. The slightly sweet, crumbly bread is perfect for soaking up the luscious beef broth and adds a comforting contrast in texture.
2. Creamy Mashed Potatoes: A generous scoop of creamy mashed potatoes pairs beautifully with the tender oxtail and thickened broth, creating a hearty, satisfying comfort food meal.
3. Steamed Rice: For a more traditional touch, serve your slow cooker oxtails over fluffy steamed white rice. The rice soaks up the savoury sauce, making every bite a delight.
   
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