Midsummer Magic: Just 5 ingredients. Perfect for when you want a rich, satisfying dinner waiting for you after the local parade.

This 5-ingredient slow cooker oxtail dish is the sort of thing you put on before the town’s midsummer parade and come home to when the last float has rolled by and your feet are tired. Around here in the rural Midwest, oxtails used to be the thrifty cook’s secret, tucked into Sunday gravies and long-simmered soups. This version keeps that old-fashioned richness but trims the fuss: just a handful of pantry staples and time doing the work for you. The result is a pot full of deeply browned, fall-apart morsels of beef in a glossy, dark amber glaze that smells like pure comfort when you walk back in the door.

Spoon these tender, glazed oxtails over a bed of creamy mashed potatoes or buttered egg noodles to catch every bit of that dark, sticky sauce. A simple side of green beans, sweet corn on the cob, or a crisp lettuce salad with sliced tomatoes fits the midsummer mood. Warm dinner rolls or a thick slice of country bread are handy for mopping up the glaze, and if you like, a cold glass of iced tea or a light beer balances the richness nicely.

Servings: 4

3 pounds beef oxtails, trimmed of excess surface fat

Pat the oxtails dry with paper towels and trim any large, loose pieces of surface fat so they don’t make the sauce too greasy.

In a large, heavy skillet over medium-high heat, sear the oxtails in batches, turning every few minutes, until they are deeply browned and lightly charred on as many sides as possible, about 8–10 minutes per batch. You want a good dark crust for that rich, midsummer parade–day flavor. (If you prefer, you can brown them under a broiler on a foil-lined sheet pan, turning once.)

While the oxtails are browning, whisk together the barbecue sauce, beef broth, soy sauce, and brown sugar in a bowl until smooth and glossy.

Place the browned oxtails in the slow cooker, arranging them in an even layer so the meat sits snugly but not too tightly packed.

Pour the sauce mixture evenly over the oxtails, turning them gently with tongs to coat each piece in the dark, shiny glaze.

Cover and cook on LOW for 8–9 hours, or on HIGH for 4–5 hours, until the oxtails are very tender and the meat is starting to pull away from the bone. During the last hour of cooking, spoon some of the sauce over the tops of the oxtails once or twice so they stay well glazed.

If you’d like the glaze thicker and more intense, remove the slow cooker lid for the last 30–45 minutes of cooking on HIGH to let some of the liquid evaporate. The sauce should be heavy, glossy, and dark amber, clinging to the meat.

Once the oxtails are fall-apart tender, skim any excess fat from the surface of the sauce with a spoon. Serve the oxtails straight from the slow cooker, spooning plenty of the rich glaze over each portion.

For a bit of heat, stir 1–2 teaspoons of crushed red pepper flakes or hot sauce into the sauce mixture before pouring it over the oxtails. If you prefer a more savory, less sweet glaze, reduce the brown sugar to 2 tablespoons and use a tangier barbecue sauce. To lean into classic Midwestern flavors, choose a smoky hickory-style barbecue sauce and add a teaspoon of prepared yellow mustard to the mix. You can also add a layer of thick-cut onion rings under the oxtails in the slow cooker for extra flavor without adding to the ingredient count; they’ll melt into the sauce by the end. If you want the sauce very smooth and silky, remove the cooked oxtails at the end, strain the sauce into a saucepan, and simmer it on the stovetop for 5–10 minutes to reduce before pouring it back over the meat. For food safety, keep raw oxtails refrigerated until you’re ready to cook, and wash your hands, cutting boards, and utensils thoroughly after handling the raw meat. Make sure the oxtails reach at least 190°F–200°F internally for that fall-apart texture; because this is a long, moist cook, the temperature will safely rise over time. Do not leave the slow cooker on the warm setting for more than 2 hours after cooking is complete; cool leftovers promptly and refrigerate within 2 hours, and reheat thoroughly until steaming hot before serving again.