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–+ servings
Pot of finished oxtail soup made in the slow cooker served in a wide dutch pot.

Oxtail Soup in Slow Cooker

A filling oxtail soup made in the slow cooker, creating a rich broth and fall-apart tender meat. A perfect comfort dinner option.
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Prep Time 10 minutes
Cook Time 7 hours
Servings: 4
Course: Soup
Cuisine: Caribbean
Ingredients Method Notes

Ingredients
  

  • 1 - 1½ lbs oxtails cut into uniform 1-inch thick pieces
  • Green seasoning or your preferred meat seasoning
  • 2 tablespoons coconut oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 2 teaspoons chopped thyme
  • 2 cups stock
  • ¼ teaspoon black pepper
  • ¼ teaspoon all-purpose seasoning
  • 2 cups water or more, see notes
  • 1 bouillon cube
  • Salt to taste
  • ¼ cup chopped celery
  • 1 cup carrot disks
  • 1 cup sweet potato chunks
  • 1 green onion chopped
  • 1 scotch bonnet pepper
  • 1 tablespoon hot pepper optional
  • 2 tablespoons tomato paste
  • 1 tablespoon chopped pimento peppers
  • 4 - 5 pimento peppers
  • 1 tablespoon flour

Method
 

  1. Season oxtail with green seasoning or your preferred blend.
  2. If using an Instant Pot, select the Sauté function (see notes for regular slow cooker).
  3. Add 1 tablespoon of coconut oil and heat.
  4. Brown the oxtail in a single layer, turning to sear both sides.
  5. Remove the oxtail once browned. Repeat if needed to brown all pieces.
  6. Add remaining coconut oil to the pot, then sauté onions, celery, and garlic until translucent.
  7. Add ¼ cup of stock and stir well to deglaze.
  8. Return oxtail to the pot and stir to coat.
  9. Add remaining stock, carrots, sweet potatoes, tomato paste, pimento peppers, bouillon cube, black pepper, and all-purpose seasoning.
  10. Pour in water until it covers the meat by at least 1 inch (see notes).
  11. Add salt to taste.
  12. Add scotch bonnet pepper (whole) and optional hot pepper if using.
  13. Cover and switch the Instant Pot to Slow Cooker mode. Set for 7 hours on low, or until meat is tender.
  14. About 1 hour before done, stir in flour to slightly thicken the soup.
  15. 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.

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