Drag that slow cooker out of the cupboard and put it to work with food writer Claire Thomson’s oxtail slow cooker recipe.


  • 1.5kg oxtail, cut into pieces (ask the butcher to do this)
  • 5 cloves garlic, peeled and left whole
  • a thumb-sized piece ginger, skin on, sliced into 6 chunks
  • 1 tsp Szechuan peppercorns, crushed
  • 1 cinnamon stick
  • 4 star anise
  • 4 strips orange peel, pith removed
  • 4 bay leaves
  • 2 tbsp dark soy sauce
  • 175ml red wine
  • crushed to make ½ tsp black peppercorns


  • 4 spring onions, finely sliced
  • 1 tbsp toasted sesame seeds
  • steamed basmati rice
  • steamed pak choi


  • STEP 1

    Heat the slow cooker to high or low, depending on desired cooking time.

  • STEP 2

    Put all the casserole ingredients into the slow cooker and top up with enough boiling water for the oxtail to be just submerged (about 750ml). Don’t add salt as the soy sauce is salty and you can adjust at the end of the cooking time.

  • STEP 3

    Cover and simmer for 4-6 hours on high or 8-12 hours on low until completely tender and you can easily pull any meat away from the bone. From time to time use a ladle to skim off any excess fat that might pool on top as the meat cooks.

  • STEP 4

    Remove the oxtail pieces to a plate. Strain the broth through a sieve, discarding the spices, orange peel and ginger, then return the broth to the pot. Return the oxtail and check the seasoning, adding salt and additional pepper if necessary.

  • STEP 5

    Sprinkle over the spring onions and sesame seeds, and serve with the rice and pak choi.


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