Slow Cooker Oxtail Soup: Rich, Hearty, and Flavorful Comfort Food
This slow cooker oxtail soup is the ultimate blending of flavors. A hearty combination of meat and veggies, creates the result of a delicious soup that is just what your family would need for dinner.
There’s nothing quite like a warm, flavorful bowl of oxtail soup, especially when it’s been slow-cooked to perfection. The tender, fall-off-the-bone meat, infused with deep, rich Caribbean spices, creates a comforting dish that’s both hearty and satisfying.
Whether you’re craving something cozy on a chilly evening or looking to enjoy a traditional Caribbean meal, this slow-cooker oxtail soup is a must-try.
Cooking oxtail low and slow allows the flavors to develop beautifully, making every bite a treat. Whether you’re new to cooking oxtail or a longtime fan, this recipe delivers the perfect balance of bold spices, aromatics, and slow-simmered goodness.
Why you’ll love this recipe
- Effortless Slow Cooking: Let your slow cooker do all the work while the flavors meld together.
- Deep, Rich Flavor: Oxtail creates an incredibly flavorful broth that’s unmatched.
- Nutritious & Hearty: Packed with protein, collagen, and warming spices.
- Perfect for Meal Prep: Tastes even better the next day!
How to make slow cooker oxtail soup
Key ingredients
- Oxtail: This gelatin-rich cut of meat adds incredible depth of flavor as it slowly cooks down, releasing collagen for a silky broth.
- Aromatics: Onion, Garlic, and Thyme – These are essential for building the soup’s bold base flavor.
- Scotch Bonnet Pepper (Optional) – Adds a touch of Caribbean heat—use whole for a mild kick or chopped for extra spice.
- Root Vegetables: Carrots and Potatoes. These add natural sweetness and make the soup heartier.
- Tomato Paste & Worcestershire Sauce – Enhance the umami richness of the broth, giving it a deep and slightly tangy complexity.
- Allspice & Bay Leaf – Traditional Caribbean seasonings that bring warmth and depth to the soup.
Instructions
Step 1: Season the Oxtail
Before cooking, generously coat the oxtail with green seasoning, ensuring each piece is well-marinated. Let it sit for at least 30 minutes (or overnight for deeper flavor) to allow the spices to penetrate the meat.
Step 2: Brown the Oxtail
For the best flavor, sear the oxtail pieces in a hot pan before adding them to the slow cooker. This locks in richness and adds a deeper taste to the soup.
Step 2: Sauté the Aromatics
Remove the oxtail, then in the same pan, cook onions, garlic, and thyme until fragrant, then deglaze with Worcestershire sauce.
Step 3: Slow Cook Everything
Transfer the browned oxtail back to the slow cooker with the aromatics. Add in your root vegetables, spices, and enough broth or water to cover. Let it cook on low for 8-10 hours or high for 5-6 hours until the meat is fall-apart tender.
Step 4: Skim & Serve
Before serving, remove any excess fat from the broth. Adjust seasoning to taste and enjoy this comforting bowl of slow-cooked goodness!
Expert tips for the best oxtail soup
- For a thicker broth, mash some of the potatoes into the soup before serving.
- For extra depth, add a splash of coconut milk towards the end of cooking.
- Make it ahead! Oxtail soup tastes even better the next day as the flavors develop further.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze for up to 3 months; thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over low heat or microwave in short bursts, stirring in between.
More Comforting Caribbean Recipes
This slow cooker oxtail soup is everything you need in a comforting meal: rich, savory, and packed with Caribbean soul. Let your slow cooker do the magic, and enjoy every spoonful!
If you love this recipe, be sure to share it with friends and family or save it for your next cozy meal. Don’t forget to leave a comment below and let me know how it turned out for you! Let your slow cooker do the magic, and enjoy every spoonful!
Recipe
Oxtail Soup in Slow Cooker
Ingredients
Method
- Season oxtail with green seasoning or your preferred blend.
- If using an Instant Pot, select the Sauté function (see notes for regular slow cooker).
- Add 1 tablespoon of coconut oil and heat.
- Brown the oxtail in a single layer, turning to sear both sides.
- Remove the oxtail once browned. Repeat if needed to brown all pieces.
- Add remaining coconut oil to the pot, then sauté onions, celery, and garlic until translucent.
- Add ¼ cup of stock and stir well to deglaze.
- Return oxtail to the pot and stir to coat.
- Add remaining stock, carrots, sweet potatoes, tomato paste, pimento peppers, bouillon cube, black pepper, and all-purpose seasoning.
- Pour in water until it covers the meat by at least 1 inch (see notes).
- Add salt to taste.
- Add scotch bonnet pepper (whole) and optional hot pepper if using.
- Cover and switch the Instant Pot to Slow Cooker mode. Set for 7 hours on low, or until meat is tender.
- About 1 hour before done, stir in flour to slightly thicken the soup.
- Once meat is tender and soup is flavorful, serve hot.
Notes
- Regular Slow Cooker: Complete steps 1–11 in a stovetop pot (e.g., Dutch oven), then transfer contents to your slow cooker and continue from step 12.
- Water Amount: Ensure there’s at least 1 inch of water above the meat. This is meant to be a soup, not a stew.
- Meat Size: Uniform cuts help everything cook evenly. Adjust cooking time slightly if your oxtail pieces are large.
Hi Renz,
I hope you are well.
You really are a great chef,very authentic!
Keep up the recipes,and thank you for sharing your knowledge!
I appreciate that so much. Thank you!!