Slow Cooker Smoked Oxtail and Sweet Potato Stew

Combining smoked oxtail and sweet potatoes in the slow cooker makes for a delicious,and surprisingly easy meal. The sweet potatoes cook down to help thicken the stew, while the oxtail lends a ton of wonderful smokiness. It's great served with cornbread!

• Preparation Time: 30 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 30 mins
• Calories: 312 Calories

Ingredients

• 1 teaspoon salt
• 2 tablespoons brown sugar
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground black pepper
• 1 cup beef broth
• 2 bay leaves
• 1 medium onion, chopped
• 2 teaspoons chili powder
• 1 large red bell pepper, chopped
• 4 cloves garlic, chopped
• 2 tablespoons chopped fresh parsley (Optional)
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 medium sweet potatoes, chopped
• 2 pounds smoked oxtail, cut into segments

Recipe Instructions

Step 1

Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.

Step 2

Cover and cook on high for 5 to 6 hours, stirring occasionally.

Step 3

Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.

Step 4

Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.