Throw raw beef oxtails in the slow cooker and 4 other ingredients to get a meal so delicious your family will be begging for more!

This 5-ingredient slow cooker oxtail recipe is the kind of no-fuss, stick-to-your-ribs supper that reminds me of the Sundays I spent on my parents’ farm in the Midwest. Back then, nothing went to waste, and oxtails were simmered low and slow until every bit of meat was tender and the broth rich and glossy. Here, we keep that same spirit but lean on the slow cooker to do the work. You literally place the raw beef oxtails in the bottom, add just four pantry ingredients, and walk away. By suppertime, you’ve got a deep, savory gravy and fall-apart meat that will have your family asking when you’re making it again.

Serve these slow-cooked oxtails spooned over a bed of creamy mashed potatoes or buttered egg noodles so they can soak up every bit of that rich gravy. Steamed green beans, glazed carrots, or a simple side of peas all feel right at home alongside this dish. If you like a little tang to balance the richness, pass a bowl of coleslaw or a crisp green salad, and set out some crusty bread or warm dinner rolls for mopping up the juices.

Servings: 4

3 to 3 1/2 pounds raw beef oxtails, trimmed of excess surface fat

Place the raw beef oxtails in the bottom of a 5- to 6-quart slow cooker in a single layer as much as possible. It’s fine if they overlap a bit, but you want most of them touching the bottom, just like laying them out in a roasting pan.

In a medium bowl, whisk together the condensed cream of mushroom soup, condensed French onion soup, dry brown gravy mix, and black pepper until fairly smooth. The mixture will be thick, but it will loosen as the oxtails release their juices while cooking.

Pour the soup-and-gravy mixture evenly over the raw oxtails in the slow cooker, using a spatula to spread it so most of the meat is coated. Do not add extra water; the oxtails will create plenty of liquid and make their own rich gravy.

Cover the slow cooker with the lid and cook on LOW for 8 to 9 hours, or on HIGH for 4 1/2 to 5 hours, until the oxtails are very tender and the meat pulls away from the bone easily with a fork. Try not to lift the lid during cooking so the heat stays consistent.

Once the oxtails are tender, carefully skim off any excess fat that has risen to the top of the sauce with a spoon. Taste the gravy and add a pinch more black pepper if you like. The soups and gravy mix usually provide enough salt, so taste before adding any.

Serve the oxtails hot, spooning the rich gravy over the meat and your choice of potatoes, noodles, or rice. If desired, you can pull the meat from the bones before serving for easier eating, but around here we usually set a bowl for the bones and dig in.

If you’d like a little more depth without adding extra ingredients, you can brown the oxtails in a skillet before placing them in the slow cooker, but it’s not necessary for a flavorful meal—the beauty of this recipe is that you truly can start with the oxtails raw. For a touch of brightness, stir in a tablespoon of Worcestershire sauce or a splash of red wine at the very end, tasting as you go. If your family prefers a thicker gravy, ladle some of the cooking liquid into a small saucepan and simmer it on the stove for a few minutes to reduce, or whisk in a teaspoon or two of cornstarch mixed with cold water and cook until it thickens, then return it to the slow cooker. You can also swap the cream of mushroom soup for cream of celery if mushrooms aren’t popular at your table. For a bit of heat, add a pinch of red pepper flakes along with the black pepper. Food safety tips: Keep the oxtails refrigerated until you’re ready to cook, and don’t leave them sitting out on the counter for long. Use a dedicated cutting board and knife for raw meat, and wash your hands, utensils, and surfaces thoroughly with hot, soapy water afterward. Make sure your slow cooker is set to LOW or HIGH as directed so the meat passes safely through the temperature “danger zone” and cooks fully; the internal temperature should reach at least 165°F, though oxtails will be much higher by the time they are tender. Once cooked, don’t leave the oxtails at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. When reheating, bring the meat and gravy back to a full simmer so they’re piping hot before serving.