Winter Immune Slow Cook Ox Tails

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  • 3 tablespoons extra virgin olive oil

  • 1.3 kg Juicy Beef Roast

  • 600 grams Beef Ox Tail

  • 2 medium onions, chopped

  • 2 cloves garlic, finely chopped

  • 2 potatoes, cut in chunks

  • 2 carrots, chopped

  • 1 1/2 cups water

  • 3/4 cup dry red wine

  • 1/2 cup tomato sauce

  • 6 peppercorns

  • 1/2 teaspoon dried oregano

  • 1 red bell pepper, chopped

  • 1 tablespoon chopped parsley

  • kosher salt and freshly ground pepper, to taste


  1. Heat the oil in a large skillet over medium-high heat; brown the Beef Chuck and oxtails on all sides.

  2. Reduce the heat to medium; add the onions and cook for 5 minutes longer.

  3. Add the garlic and cook for 1 minute longer.

  4. Add all other vegetables and stir to blend. Cook for 2 minutes


  5. Put potatoes in bottom of the Slow Cooker along with carrots.

  6. Add the Beef Chuck and Oxtail.

  7. Add the red wine.

  8. Add the water to the slow cooker along with the tomato sauce,

    peppercorns, oregano, cloves, bell pepper, and parsley. Add salt

    and pepper, to taste.

  9. Cover and cook on low for 9 to 10 hours, or until the oxtails are

    very tender.