Direct answer: slow cooker oxtails come out tender and richly flavored when brown first, then simmered with aromatics and liquid until fall-off-the-bone. A reliable approach is to brown the oxtails, deglaze, add vegetables and braising liquid, then cook on low for about 8 hours (or on high for about 4–6 hours) until the meat is fork-tender. Finish with a thickened sauce or gravy if desired. What you’ll need

• Oxtails (bone-in): about 3–4 pounds for 4 servings
• Aromatics: onions, garlic, carrots, celery (optional)
• Lipids: a small amount of oil for browning
• Liquid: beef broth or a combination of broth and wine (optional); soy sauce or Worcestershire for depth
• Flavor boosters: herbs (thyme, bay leaf), salt, pepper
• Thickener (optional): a slurry of cornstarch or arrowroot if you want glaze/gravy

Steps

1. Brown the oxtails: Heat a little oil in a skillet or directly in a heavy slow-cooker insert if it has browning ability. Sear oxtails on all sides until deeply browned. This develops flavor and color.
2. Build the braise: Transfer oxtails to the slow cooker. In the same pan, sauté onions, garlic, and if using, carrots and celery until softened. Add wine or broth to deglaze, scraping up any fond from the pan.
3. Combine and cook: Pour the deglazed liquid over the oxtails in the slow cooker. Add enough beef broth to come about halfway up the sides of the meat. Add bay leaves, thyme, salt, and pepper.
4. Cook low and slow: Cover and cook on LOW for about 8 hours, or on HIGH for about 4–6 hours, until the meat is fork-tender and pulling away from the bone.
5. Finish the sauce (optional): Remove oxtails and keep warm. Strain the braising liquid, skimming fat. Return liquid to pot and simmer; whisk in a cornstarch slurry or arrowroot slurry to thicken if you want a glossy gravy. Return oxtails to the sauce to heat through.
6. Serve: Plate with mashed potatoes, polenta, or rice, and spoon the rich braising liquid over top. Garnish with chopped parsley if desired.

Tips

• Browning is key: a good crust adds depth to the finished dish.
• For deeper Caribbean or African flavors, add allspice, allspice berries, or scotch bonnet pepper in the braise.
• If you like a tomato component, add a small amount of tomato paste with the aromatics.

If you’d like, share what flavor profile you want (Latin, Caribbean, Southern American, or Asian-inspired), and a tailored step-by-step with exact amounts can be provided.