Hello there.
It’s fantastic to hear that you’ve enjoyed the slow cooker oxtail recipe and have personalized it with your own touches! Your tips sound like excellent adaptations to ensure the dish turns out perfectly every time.
Adding vegetables later in the cooking process is a smart move, especially in slow cooker recipes. This prevents them from becoming too soft or mushy, retaining their texture and flavor. The idea of using homegrown corn on the cob is not only delicious but also adds a lovely, rustic visual appeal to the dish. Corn on the cob can bring a sweet contrast to the savory, rich flavors of the oxtail.
Garnishing with additional green onions before serving is another great idea. It adds a fresh, crisp element and a pop of color that makes the dish even more appetizing.
Your approach to adjusting the recipe for a smaller crockpot by splitting the batch after the oxtail and spices have cooked overnight is also very practical. It ensures that everything cooks evenly and that the flavors are well-integrated.
Thank you for sharing these valuable tips! They’re sure to be helpful for anyone looking to try this recipe, especially those who enjoy adding their own creative twists to their culinary creations. Keep enjoying your cooking adventures!
]]>Wonderful! Thank you so much for the feedback. Stay tuned for more amazing recipes:)
]]>A 3-quart slow cooker should make 2-3 servings, so that would be about half the recipe. I calculated half the recipe because sometimes the converter doesn’t work that well. Please let me know how it turns out.
1-1½ pounds oxtails, cut into medium pieces
Salt and pepper to taste
1-1½ tablespoons cooking oil
½ onion, chopped
1 green onions, chopped
½ tablespoon minced garlic
1 teaspoon fresh thyme, chopped
2-3 whole allspice berries
1½ teaspoons Worcestershire sauce
½ teaspoon smoked paprika
1 whole scotch bonnet pepper, or less (optional)
1½ teaspoons ketchup (or tomato paste)
1½ teaspoons bouillon powder or cube (optional)
½ teaspoon curry (or more according to preference)
½ pound carrots
½ 15-ounce can cannellini beans, drained and rinsed
1 large potato, cut into chunks
2-2½ cups water