Slow Cooker Oxtail Soup - Girl Carnivore

Oxtail may be one of the most underutilized cuts. This is pure comfort food with depth – rich, meaty oxtails simmered all day until the broth turns silky and the meat falls off the bone. Every spoonful is packed with slow-cooked flavor, tender vegetables, and that unmistakable beefy richness that only a cut like oxtail can bring.

If you’re craving a slow-cooked soup that actually has depth and tastes like it simmered all day (because it did), this oxtail soup delivers. The oxtails infuse the broth with deep, beefy flavor – especially when you follow proper searing technique before they go in – while the vegetables soak up every drop of it. Toss everything in the slow cooker and come back hours later to a hearty, soul-warming dinner that’ll have everyone thinking you worked a lot harder than you did.

This slow cooker oxtail soup is everything a good meal should be – rich, comforting, and the kind of recipe that makes your house smell incredible all day. Get it in the crockpot, kick back, and let time do the work.

Assorted raw ingredients for oxtail stew, including oxtail pieces, potatoes, chopped vegetables, seasonings, tomato sauce, wine, garlic, oil, and bay leaves, arranged on a marble surface.

Oxtails: The star. Meaty, gelatinous, and full of flavor when braised low and slow.
Vegetables: Onion, carrot, celery, and potato form the backbone of the soup.
Aromatics: Garlic, thyme, bay leaf, and Worcestershire sauce layer in classic savory flavor.
Red wine: Adds depth and acidity and helps lift all the browned bits from the pan.
Beef stock: Use a rich, low-sodium stock or homemade broth to let the oxtails shine. Try it with our homemade beef bone broth.
Tomato sauce: Adds body and a mild acidity to balance the richness.
Creole seasoning: Brings a little kick and depth — use Tony Chachere’s or your favorite blend.
Fresh parsley: Brightens the finish right before serving.

A note about Oxails:

Oxtails are loaded with connective tissue and collagen — that’s what gives the broth its luxurious, silky texture. You’ll know they’re done when the meat slides off the bone easily. That magic happens around 190–200°F internal temperature after long, slow cooking – the same transformation you get with our other low and slow beef recipes.

Equipment

Large skillet for searing
6-quart slow cooker
Slotted spoon or tongs
Ladle
Airtight containers for leftovers

📝 Step-by-step: How to Make Oxtail Soup in a Slow Cooker

Sear the oxtails.
Pat the oxtails dry and season with salt and pepper. Heat oil in a skillet over medium-high heat. Brown the oxtails on all sides until deeply golden — that’s where the flavor starts. Transfer the seared oxtails to your slow cooker.
Sauté the vegetables.
With the skillet, reduce the heat to medium. Add onion, carrot, and celery to the skillet and cook 3–5 minutes until softened. Stir in garlic for 30 seconds.
Deglaze with wine.
Pour in the red wine and use a wooden spoon to scrape up the browned bits. Let it simmer for 2–3 minutes until reduced by half. Pour everything into the slow cooker.
Load the slow cooker.
Add the tomato sauce and beef stock to the slow cooker, then stir in Creole seasoning, thyme, bay leaf, and Worcestershire sauce. Add the diced potatoes.
Set it and forget it.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is fork-tender and the broth is rich.
Finish and serve.
Remove the bay leaf, stir in parsley, and taste for seasoning. Skim any excess fat from the surface. Ladle into bowls and serve piping hot.

A wooden ladle holds a serving of oxtail soup with chunks of meat, carrots, potatoes, and herbs above a pot filled with the same stew.

🔄 Substitutions & Variations

No oxtails? Use beef shanks or short ribs — both deliver that same rich marrow flavor.
Want more body? Stir in a can of butter beans in the last hour of cooking.
Like it spicy? Add a pinch of cayenne pepper with the Creole seasoning.

💡 Meat Nerd Tips

Don’t skip the sear. Browning the oxtails first is key — it builds the deep flavor that separates great soup from “just okay.”
Taste before salting. Creole seasoning can be salty; adjust only at the end.
Adjust the liquid. For a thicker soup, stick to 4 cups of stock; for a brothier bowl, use 5.
Keep potatoes tender. Add them halfway through cooking if you prefer them firmer.
Remove the fat easily. Chill overnight, then lift off the solidified fat before reheating.

A bowl of oxtail soup with vegetables sits on a plate, accompanied by a spoon, with two glasses of red wine and kitchenware in the background.

🍽️ What to Serve with Oxtail Soup

Pair this hearty soup with:

Crusty bread or garlic toast for soaking up the broth
A light salad for contrast
A glass of bold red wine or a dark ale

🧊 Leftovers & Storage

This soup tastes even better the next day.

Refrigerate: Store in an airtight container for up to 4 days.
Freeze: Cool completely, then freeze for up to 3 months.
Reheat: Warm gently on the stovetop over medium-low heat, or microwave individual servings.

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Rich, deeply beefy soup where oxtails cook hands-off until the meat falls off the bone. The slow cooker extracts every bit of flavor and creates a silky, gelatinous broth that’s worth every penny you spent on those oxtails.

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Sear the oxtails

Make sure the oxtails are dry by patting dry with paper towels. Season them with salt and pepper. Heat the oil in a skillet on medium high heat.
Sear the oxtails in batches until they’re browned all over, then transfer them to your slow cooker.
Reduce the skillet to medium.

Saute the veg and deglaze

Add the onion, carrots, and celery and saute for 3-5 minutes until they begin to soften. A
Add the garlic and cook for 30 seconds, until fragrant.
Pour the red wine into the skillet to deglaze. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the pan.
Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.

Slow-cook the soup

Pour the veggie and wine reduction into the slow cooker over the oxtails. Add the potatoes.
Pour the tomato sauce and beef stock over everything. Stir in the Creole seasoning, dried thyme, and Worcestershire sauce. Add the bay leaves.
Secure the lid and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is very tender. See our notes below for skimming off the fat.

Sear the oxtails. This step builds the deep, beefy flavor that makes the broth special. A slow cooker can’t create browning on its own, so do it in the skillet before everything goes in.
Creole seasoning varies. Some blends are very salty. Taste the soup at the end before adding any extra salt.
Adjust the broth to your style. Use 4 cups for a thicker, stew-like finish or 5 cups for a more broth-forward soup.
Potatoes break down over time. If you want firmer potato pieces, add them halfway through cooking.
Easy fat removal. Let the soup chill overnight — the fat solidifies on top and lifts off clean.
Oxtails need time. The meat is done when it slides off the bone with no resistance. That magic happens around 8–10 hours on low.
Slow cooker sizes vary. A 6-quart crock works best here. If using a smaller one, reduce liquid slightly so it doesn’t overflow.
Make it ahead. This soup tastes even better on day two as the collagen-rich broth sets up and the flavors deepen.