Slow Cooker Oxtail

By Milena Pinto


1kg oxtail pieces

3 medium onions, sliced

4 cloves garlic, chopped

4 carrots, coarsely chopped

1 green bell pepper, coarsely chopped 

1 cup dry white wine 

1/3 cup olive oil

2 tsp mixed herbs 

2 tomatoes, fresh, chopped

1 cup tomato puree

½ cup water 

Salt and pepper to taste


1. Pop everything in the slow cooker.

2. Turn on high and let cook for approximately 10 to 12 hours or until the meat is tender. 

3. Garnish with chopped parsley and serve with rice or mashed potatoes.

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