For oxtail stew, you definitely need beef oxtails (shown above). This one is just over 2 lbs.
They were seared on all sides before being placed in the slow cooker.
Then we browned 1 1/2 medium sized white onions.
While the onions browned, we added 8 cups of water, 10 beef bouillon cubes (tsps), 2 cups of cheapo red wine and 3 bay leaves into the slow cooker.
Once the onions were browned, we added 6 oz tomato paste and a splash of red wine
Once the onions were caramelized, we added it to the slow cooker as well.
We cooked it for about four hours on high and then let it cool. Then placed it in the fridge to cool it down and let the fat harden to scoop out the next day.
Then we cooked it on low all day and when we were ready to serve, we also added hot pot meat and about 4 oz halved cherry tomatoes!
Super yumsters oxtail stew! :D
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