Fireworks Feast: Only 5 ingredients. Perfect for those busy summer holiday weekends when you'd rather be outside than cooking.

This 5-ingredient slow cooker oxtail dish is my kind of “fireworks feast” for busy summer holiday weekends. You get all the deep, beefy flavor and that gorgeous, gelatinous, glistening meat in a rich amber broth, but the slow cooker does almost all the work while you’re outside with the kids, watching fireworks, or manning the sprinkler. Oxtails have roots in many comfort-food traditions around the world, and here we keep it simple and Midwestern-friendly: toss it in, let it bubble away all day, and come back to tender, fall-apart meat that feels special without keeping you chained to the stove.

Serve these slow-cooked oxtails ladled over creamy mashed potatoes, buttered egg noodles, or simple white rice so that rich caramelized broth can soak right in. A crisp green salad or a plate of raw veggies with ranch keeps things light and kid-friendly on the side. Warm dinner rolls or crusty bread are handy for sopping up every last bit of the glossy sauce. If you’re hosting a holiday cookout, you can even set the slow cooker on warm and let folks build their own bowls alongside grilled corn on the cob and a big pitcher of iced tea.

Servings: 4-6

3 to 4 pounds raw beef oxtails, trimmed of excess surface fat

Lay the raw beef oxtails on a cutting board and pat them dry with paper towels. Trim away any very thick, hard pieces of surface fat, but leave some fat and all the connective tissue—this is what will melt down and give you that gelatinous, glistening meat and rich amber broth.

Scatter the sliced onion wedges in an even layer on the bottom of a large slow cooker. This gives the oxtails a bed to sit on so they cook evenly and the onions melt into the sauce.

Arrange the oxtails in a single, snug layer on top of the onions. It’s fine if they overlap a bit, but try to keep them mostly in one layer so they cook down into tender, fibrous chunks instead of steaming on top of each other.

In a medium bowl or large measuring cup, whisk together the barbecue sauce, beef broth, and kosher salt until smooth. This mixture will look thin now, but it will reduce and caramelize around the meat as it cooks.

Pour the barbecue-broth mixture evenly over the oxtails and onions, making sure all the pieces get at least a little coating of sauce. Use a spoon to nudge any exposed oxtails down into the liquid as much as possible.

Cover the slow cooker with its lid and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the oxtails are very tender. The meat should pull away from the bone easily and look glossy and gelatinous, with fibrous chunks of beef swimming in a deeply rich, caramelized amber broth.

Once cooked, tilt the slow cooker crock slightly and use a large spoon to skim off some of the clear fat that rises to the top of the broth. You don’t have to remove all of it, but skimming a bit makes the dish feel lighter while still keeping that luscious texture.

Gently stir the oxtails and onions to coat everything in the thickened sauce, being careful not to break up the pieces too much. Taste the broth and add a pinch more salt if needed. Serve the oxtails hot, spooning plenty of the glossy broth and onions over each portion.

For picky eaters, use a very mild, sweet barbecue sauce and slice the onions extra thin so they almost disappear into the sauce as they cook. You can also pull the meat off the bones after cooking and stir it back into the broth for a shredded-beef style dish that’s less intimidating for kids. If you prefer a little heat for a true “fireworks” kick, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the barbecue-broth mixture before cooking (this would count as an extra ingredient, so keep that in mind if you’re strict about the five). For a smokier flavor without changing the ingredient list, choose a smoked-style barbecue sauce and a rich beef broth. To make the broth thicker, remove the cooked oxtails to a plate, pour the liquid into a saucepan, and simmer on the stove for 10 to 15 minutes until it reduces and turns even more caramelized and glossy, then pour it back over the meat. Food safety tips: Always start with fully raw, refrigerated oxtails and keep them chilled until you’re ready to cook. Wash your hands, cutting board, and knife thoroughly after trimming the raw meat. Make sure your slow cooker is set to LOW or HIGH as directed and avoid lifting the lid repeatedly, which can drop the temperature and extend the time food spends in the “danger zone.” The oxtails are done when they are very tender and have been at a safe temperature for several hours; if you have a thermometer, the broth and meat should be at least 190°F for that fall-apart texture. Cool leftovers promptly and refrigerate within 2 hours, then reheat thoroughly until steaming hot before serving again.