Slow Cooker Oxtails

By Joan_Z

Trinidad style

Ingredients

• 2 pkgs. Oxtails
• 3-4 Tbsp. Mustard
• 1-2 Tbsp. Brown Sugar
• 2-3 tsp. Minced Garlic
• 3-4 Tbsp. Paprika
• 3-4 Tbsp. Thyme
• 1/2 c. Chives
• Onion Salt & pepper to taste

Preparation

Step 1

1. Par boil oxtails about 5 minutes, then remove from water & let cook until you can handle them.
2. Once they are cool, trim every bit of fat off that you can possibly trim and transfer them to a large bowl. Add 30-4 Tbsp. mustard (more if you like mustard), 2-3 Tsp. minced garlic; pour Paprika over all the meat; pour ground thyme over all the meat. Stir to thoroughly coat meat & set aside.
3. In a large dutch oven, add 1-2 Tbsp. (no more) of brown sugar in bottom of pan and heat until brown sugar becomes a syrup.
4. Stir oxtails in large bowl, add 3-4 Tbsp. mustard or more to taste. Add 2-3 tsp. minced garlic and sprinkle ground thyme over everything; add chives. Then start turning oxtails so they are thoroughly coated. Transfer oxtails to dutch oven and start browning the oxtails. (Save the bowl - do not rinse or clean it yet.) The oxtails should gradually make more juice and start turning brown. If meat sticks in dutch oven, put about 1 cup of water in the bowl where you originally had the seasoned oxtails, swirl it around to gather left over spices, and add water gradually to dutch oven. Continue browning until all meat is brown.
4. Transfer all to slow cooker, cook on LOW for 10 or so hours.