Help please, I recently bought both oxtail and ox cheeks, the oxtail I cooked in slow cooker for 8 hrs and it was still a bit tough, so did it for a further 2 hrs and it was just about O.K., please advise how long I should give the ox cheek to cook in slow cooker and whether on low,med or high? Thanks.I’ve been existing on mystery packages from the freezer for that last fewdays. These have defrosted into chicken or lamb curries, cheesey mince, oxtail and oxcheeks. Love them all. Only trouble is that I now need to replenish my freezer.
Help please, I recently bought both oxtail and ox cheeks, the oxtail I cooked in slow cooker for 8 hrs and it was still a bit tough, so did it for a further 2 hrs and it was just about O.K., please advise how long I should give the ox cheek to cook in slow cooker and whether on low,med or high? Thanks.
Thanks.Sadly, I can’t because I use a pressure cooker for mine. Will tag in @Goonergal though. She is a dab hand with oxtail in the slow cooker.
Ox tail needs at least 8 hours on high in a large slow cooker.Help please, I recently bought both oxtail and ox cheeks, the oxtail I cooked in slow cooker for 8 hrs and it was still a bit tough, so did it for a further 2 hrs and it was just about O.K., please advise how long I should give the ox cheek to cook in slow cooker and whether on low,med or high? Thanks.
Must be something wrong with my slow cooker, I can fully cook a 3 kg piece of corned silverside in 6½ hours on high.Ox tail needs at least 8 hours on high in a large slow cooker.
Things must be hotter Downunder then up in the Great white north.Must be something wrong with my slow cooker, I can fully cook a 3 kg piece of corned silverside in 6½ hours on high.
Sadly, I can’t because I use a pressure cooker for mine. Will tag in @Goonergal though. She is a dab hand with oxtail in the slow cooker.
Could be, my partner complains about the electricity not being hot enough some days though when she is cooking.Things must be hotter Downunder then up in the Great white north.
I guess your slow cooker is warmer then mine.
Strange you say that. I bought both my different make and size slow cookers in oz. Both run significantly warmer and quicker than my mum’s uk bought slow cookers.Things must be hotter Downunder then up in the Great white north.
I guess your slow cooker is warmer then mine.
Must be something wrong with my slow cooker, I can fully cook a 3 kg piece of corned silverside in 6½ hours on high.
It's a skinning knife as used in meat works and butcher shops.Tipetoo, and everyone else - apologies for the off-topic post. Tipetoo, what sort of knife is that, with the curved blade?
I bought two fabulous cleavers in Asia, but one in particular is a bit heavy duty. That's more of a knife.
('Scuse the rambling, but I'm a closet butcher!)
Here's the link to the knife manufacturer Victory.It's a skinning knife as used in meat works and butcher shops.
Thanks a lot, I have obviously been too impatient, I have the ox cheeks ready to go so will follow your advice and I'm sure you are right., thanks again.Hi @jwd1
I cook oxtail on the low setting in the slow cooker for about 11 hours. I’m usually cooking about half a kilo of meat (including bones) in a small (2.2 litre) slow cooker. Similarly for oxcheek, low setting 11 hours. Think longer is definitely better with both as it’d be hard to overcook.
For both I put only a little liquid - probably 2 or 300 ml - which tends to be left over juices from previous meats cooked in the slow cooker - I decant it into small Tupperware containers and freeze.
Hope this helps. Both cuts are delicious when tender.
ThanksOx tail needs at least 8 hours on high in a large slow cooker.
Plan B was the winner, but only used one bottle of marinade.Plan B is that they go into the slow cooker with two bottles of Nando's Marinade and a tin of diced meaty tomatoes over them.
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