Comments on: Slow Cooker Oxtail Soup

By: ImmaculateBites

ImmaculateBites — Thu, 16 May 2024 21:34:00 +0000

In reply to KA.

Hello there.

It’s fantastic to hear that you’ve enjoyed the slow cooker oxtail recipe and have personalized it with your own touches! Your tips sound like excellent adaptations to ensure the dish turns out perfectly every time.

Adding vegetables later in the cooking process is a smart move, especially in slow cooker recipes. This prevents them from becoming too soft or mushy, retaining their texture and flavor. The idea of using homegrown corn on the cob is not only delicious but also adds a lovely, rustic visual appeal to the dish. Corn on the cob can bring a sweet contrast to the savory, rich flavors of the oxtail.

Garnishing with additional green onions before serving is another great idea. It adds a fresh, crisp element and a pop of color that makes the dish even more appetizing.

Your approach to adjusting the recipe for a smaller crockpot by splitting the batch after the oxtail and spices have cooked overnight is also very practical. It ensures that everything cooks evenly and that the flavors are well-integrated.

Thank you for sharing these valuable tips! They’re sure to be helpful for anyone looking to try this recipe, especially those who enjoy adding their own creative twists to their culinary creations. Keep enjoying your cooking adventures!

By: KA

KA — Thu, 16 May 2024 06:01:00 +0000

I’ve made this a couple times and really enjoyed your recipe. A couple of tips to share with others: I add my veggies later in the process so they don’t over cook. I have a smaller crockpot so after the tail and spices cook over night, I split it and add veggies. I add cut up home grown corn on the cob for a nice presentation and people really enjoy that. Also sprinkle some additional green onions for presentation.

By: Imma

Imma — Thu, 16 May 2024 13:43:00 +0000

In reply to Mary and Ali (Chef and Sous Chef) :). Wonderful! Thank you so much for the feedback. Stay tuned for more amazing recipes:)

By: Mary and Ali (Chef and Sous Chef) :)

Mary and Ali (Chef and Sous Chef) :) — Thu, 16 May 2024 04:03:00 +0000

My husband and myself just loved this recipe soooooo very much! Just so much flavor, spiciness, boost of collagen, and tender meat falling off the bones. Thanks so much for this recipe!

By: Imma

Imma — Thu, 16 May 2024 19:45:00 +0000

In reply to Duane D. Brodnick.

A 3-quart slow cooker should make 2-3 servings, so that would be about half the recipe. I calculated half the recipe because sometimes the converter doesn’t work that well. Please let me know how it turns out.
1-1½ pounds oxtails, cut into medium pieces
Salt and pepper to taste
1-1½ tablespoons cooking oil
½ onion, chopped
1 green onions, chopped
½ tablespoon minced garlic
1 teaspoon fresh thyme, chopped
2-3 whole allspice berries
1½ teaspoons Worcestershire sauce
½ teaspoon smoked paprika
1 whole scotch bonnet pepper, or less (optional)
1½ teaspoons ketchup (or tomato paste)
1½ teaspoons bouillon powder or cube (optional)
½ teaspoon curry (or more according to preference)
½ pound carrots
½ 15-ounce can cannellini beans, drained and rinsed
1 large potato, cut into chunks
2-2½ cups water