Ingredients
Scale
- 3–4 lbs bone-in beef oxtails
- 1 packet dry onion soup mix
- 2 cans (10.5 oz each) condensed French onion soup
Instructions
- Prepare the oxtails: Pat the beef oxtails dry with paper towels. Trim away any excess surface fat if desired, but leave enough natural fat to help keep the meat flavorful during cooking.
- Arrange in the slow cooker: Place the oxtails in an even layer inside a large slow cooker. If necessary, arrange them slightly overlapping so they fit comfortably.
- Add the onion soup mix: Sprinkle the dry onion soup mix evenly over the oxtails, making sure the seasoning reaches as much of the meat as possible.
- Pour in the French onion soup: Add both cans of condensed French onion soup over the meat. Spread it gently with a spoon so the oxtails are coated.
- Slow cook until tender: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours. Cooking time depends on the size of the oxtails and your slow cooker. The meat should be fork-tender and easily pull away from the bones. Check that the beef reaches a safe internal temperature of at least 145°F (63°C), followed by a 3-minute rest; for the characteristic very tender texture, continue cooking until the connective tissue softens.
- Remove the oxtails: Carefully lift the tender oxtails out of the slow cooker using tongs or a slotted spoon. They may be delicate, so handle them gently to keep the meat attached to the bones.
- Prepare the gravy: Spoon the rich onion gravy over the oxtails. If the sauce contains excess surface fat, skim some off before serving.
- Serve and enjoy: Arrange the oxtails on a serving platter and generously cover them with the warm gravy. Serve with mashed potatoes, white rice, egg noodles, or buttery cornbread.