300 minutes
  • 2 carrots, chopped
  • 2 medium onions, chopped
  • 2 celery ribs, chopped
  • 6 garlic cloves, sliced
  • 6 fresh flat-leaf parsley sprigs
  • 2 bay leaves
  • 2 (3-inch) fresh rosemary sprigs
  • 5 pounds oxtails
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 cups red wine
  • 1 (6-oz.) can tomato paste
  • 1 (8-oz.) package fresh mushrooms, quartered
  • Hot cooked rice
  • Place first 7 ingredients in a 6-qt. slow cooker.
  • Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
  • Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
  • Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.
  • Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.

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