Slow Cooker Smoked Oxtail and Sweet Potato Stew
Description
This recipe combines smoked oxtail and sweet potatoes with bell pepper, fire-roasted tomatoes, and spices in the slow cooker for a delicious, easy stew.
Ingredients
•
2 pounds smoked oxtail, cut into segments
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2 medium sweet potatoes, chopped
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1 large red bell pepper, chopped
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1 medium onion, chopped
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4 cloves garlic, chopped
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 cup beef broth
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2 tablespoons brown sugar
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2 teaspoons chili powder
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2 bay leaves
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1 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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2 tablespoons chopped fresh parsley
Directions
1
Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Stir in brown sugar, chili powder, bay leaves, salt, black pepper, cinnamon, and allspice.
2
Cover slow cooker. Cook on High for 5 to 6 hours, stirring occasionally.
3
Transfer oxtails to a cutting board; shred meat off bones. Discard bones.
4
Skim fat off top of slow cooker liquid. Return oxtail meat to the slow cooker. Taste; season with brown sugar, salt, and black pepper. Stir to combine. Serve warm, topped with parsley.