I love the idea of eating “nose to tail”. This recipe really nails it as an intro to the “tail” end, but I haven’t braved up enough to attempt the “nose” portion. I’ve seen a recipe for pig snout, but there’s way too much ick factor there for me. I think I’ve warmed up enough to the idea of attempting tongue, but they’re so darn expensive! $25 for a slab of meat that has most certainly spent a good portion of it’s living existence picking a cow nose really baffles me. I’m not sure who’s driving up the demand for lengua, but I’ve heard it’s pretty good done right. For now though, I’ve just got tail. And I think this might be the best tail in town.
Slow Cooker Bacon ‘n’ Oxtails
2 lbs. bacon ends and pieces
4-5 lbs. oxtails
4 large carrots, peeled and chopped
5 celery stalks, chopped
8 oz. sliced mushrooms
5 garlic cloves, minced
1 yellow onion, chopped
1 tbsp. italian seasoning
salt and pepper to taste
Optional: starch of choice (mashed sweet potato, potato, or parsnip, white rice, etc.)
Crockpot note: This recipe is big! I have to stuff it to fit in my 6-quart crock.
- In a large skillet over medium heat, crisp up the bacon ends and pieces. Remove bacon pieces from the pan to the crockpot using a slotted spatula or spoon.
- In batches with tongs, brown the top and bottom of each large oxtail piece, and the sides of the smaller ones, in the reserved bacon fat. As they brown, remove from skillet and add to crockpot.
- Add all the veggies and seasonings to the skillet. Stir to evenly distribute fat and seasonings, and cook until veggies just begin to soften and brown. Top crockpot meat with veggies, put lid on, and set on low for 6-8 hours.
- Serve alone like a stew, with a green salad, or atop starch of choice.