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Slow Cooker Recipes > Beef Recipes

Oxtail Carbonnade Recipe

Oxtail Carbonnade Recipe

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Oxtail Carbonnade is rated / 5 based on votes.

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Preparation time: 15 minutes
Slow Cooker Size 3.5L+
Serves: 4
Cooking time: Low 10-12 hours High 5-6 hours

If you enjoy the thick full flavours of ox tail, this slow cooker recipe will bring out the taste and provide a thick delicious gravy to soak up the bread.


  • 1 tablespoon oil
  • 1 kg (2lb) oxtail, trimmed of excess fat and chopped
  • 1 large onion, peeled and sliced
  • 2 medium carrots, scraped and sliced
  • 1 cup brown ale
  • 1 bouquet garni
  • salt
  • freshly ground black pepper
  • 2 teaspoons cornflour
  • 1 tablespoon cold water
  • chopped fresh parsley, to garnish


  1. Heat the oil in a frying pan. Add the oxtail pieces and brown on all sides. Transfer them to the stoneware pot, draining well.
  2. Add the onion and carrots to the frying pan and fry until the onion is lightly browned. Transfer the vegetables to the stoneware pot. Drain off the fat left in the frying pan.
  3. Put the brown ale in the frying pan and bring to the boil, stirring in the sediment in the pan. Pour over the ingredients in the stoneware pot. Add the bouquet garni and salt and pepper to taste.
  4. Cover and cook on Low for 10-12 hours or High for 5-6 hours.
  5. Thirty minutes before the cooking time is finished, discard the bouquet garni. Dissolve the corn flour in the cold water and stir into the sauce until it has thickened.
  6. Before serving, taste and adjust the seasoning. Serve sprinkled liberally with chopped parsley.

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