This slow cooker oxtail stew is a real treat. It is rich and extra flavorful soup filled with hearty vegetables and beans, fall-apart succulent beef pieces and aromatic Caribbean inspired spices. And making it in a slow cooker is a no-brainer, it basically cooks itself.

Just a minimal prep required, them you can throw all the ingredients in your slow cooker, turn it on and walk away! It can’t get easier than that. No more sweating in your hot kitchen and tedious effort of cooking the oxtails for hours on the hot stove.

Oxtail is a culinary name for the beef tail. And that is what we are going to use in this recipe.

Because of the extra fat, gelatin and collagen oxtails produce an incredibly rich stock or stew and the meat, when stewed, has a better texture than most beef.

The broth is luxuriously rich! The bones and all the connective tissues in the cow tails give this soup an extraordinary depth of beefy flavor. It is just divine. You just have to try it.

I like to sear my oxtails before throwing them into the slow cooker. The browning of the meat gives a wonderful caramelization that really kicks up the flavors of the finished stew.

A hint of curry, that what makes this soup for me. Just a touch really deepens the flavor. The unique combination of sweet and savory spices gives the soup its rich earthy flavor with a hint of brightness. It works beautifully with beef flavors.

I also recommend trimming your oxtails of excess fat before cooking them. If when finished you feel like the stew is still a little bit oily just skim the extra  fat with spoon from the top of the stew.

Serve the stew with the crispy baguette to guarantee comfort while soaking in all the mouthwatering luscious juices. This fantastic recipe is a great way to be adventurous and try something new and delicious.