Slow-Cooker Braised Oxtails with White Beans and Tomatoes

Name: Slow-Cooker Braised Oxtails with White Beans and Tomatoes
Yield: Serves 6 to 8
Ingredients: 4 pounds, oxtails, trimmed; , Salt and pepper; 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 1 , carrot, peeled and chopped fine; 6 , garlic cloves, minced; 2 tablespoons, tomato paste; 1 tablespoon, minced fresh oregano; 1 teaspoon, paprika; 1/2 teaspoon, red pepper flakes; 2 cups, chicken broth; 2 , (15-ounce) cans diced tomatoes, drained; 1 (15-ounce) can, navy beans, rinsed; 1 tablespoon, sherry vinegar

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Main Courses

Beef

Slow Cooker

Succulent, beefy oxtails play the starring role in this simple Mediterranean-inspired braised dish featuring creamy white beans and an aromatic sauce.

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

SERVES6 to 8

TIME9 to 10 hours on low or 6 to 7 hours on high

Slow cooker size5 to 7 quarts

Slow-Cooker Braised Oxtails with White Beans and Tomatoes

A cookbook recipe exclusively for All-Access members from The Complete Slow Cooker

WHY THIS RECIPE WORKS

To ensure this dish had rich, meaty flavor, we began by browning the oxtails in a skillet before sautéing the aromatics. We added a simple yet flavorful combination of eastern Mediterranean ingredients to give the braising liquid its charac...

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