Summer Oxtail Sliders with Peach BBQ Sauce and Crunchy Slaw Recipe

Oxtail may not be the first cut that comes to mind for summer, but it deserves a place on the table.

When cooked low and slow, oxtail becomes tender, rich, and deeply flavorful. The meat pulls beautifully from the bone, making it perfect for sliders, sandwiches, rice bowls, or any recipe where slow-cooked beef can shine.

For this summer recipe, we are turning Big Horn Mountain Farms oxtail into tender shredded beef sliders with peach barbecue sauce and a crisp slaw. It is rich enough to feel special, but bright enough for warm weather, backyard meals, and casual gatherings.

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Why Oxtail Works So Well

Oxtail comes from the tail of the animal, which means it is naturally rich in bone, marrow, and connective tissue. That is exactly what gives it such a deep flavor when it is braised.

This is also a wonderful cut for anyone interested in nose-to-tail cooking. It may be smaller in quantity, but it brings incredible value to the freezer because it creates a meal that feels completely

different from the usual steaks, roasts, and ground beef.

For bulk beef customers, oxtail is one of those specialty cuts worth asking for on your cut sheet. It is a reminder that the whole animal has something to offer.

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Summer Oxtail Sliders with Peach BBQ Sauce and Crunchy Slaw Recipe

Ingredients

For the Oxtail

• 3 to 4 pounds Big Horn Mountain Farms oxtail

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 tablespoon beef tallow or olive oil

• 1 yellow onion, sliced

• 4 cloves garlic, smashed

• 2 cups beef broth

• 1 cup crushed tomatoes

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 teaspoon smoked paprika

• 1 teaspoon chili powder

• 1 bay leaf

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For the Peach BBQ Sauce

• 1 cup peach preserves

• ½ cup ketchup

• 2 tablespoons apple cider vinegar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon brown sugar

• 1 teaspoon smoked paprika

• ½ teaspoon garlic powder

• Pinch of salt

For the Slaw

• 3 cups shredded cabbage

• ½ cup shredded carrots

• ¼ cup thinly sliced red onion

• 2 tablespoons apple cider vinegar

• 1 tablespoon mayonnaise, optional

• 1 teaspoon honey

• Salt and pepper to taste

For Serving

• Slider buns

• Butter, for toasting

• Pickles, optional

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Instructions

1. Season and Sear the Oxtail

Pat the oxtail dry and season with salt and pepper. Heat tallow or olive oil in a Dutch oven over medium-high heat. Sear the oxtail on all sides until browned, then remove from the pot.

2. Build the Braise

Add the onion to the pot and cook until softened. Stir in the garlic, then add the beef broth, crushed tomatoes, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and bay leaf.

Return the oxtail to the pot.

3. Cook Low and Slow

Cover and cook at 300°F for 3 to 4 hours, or until the meat is tender and pulls easily from the bone.

You can also cook the oxtail in a slow cooker on low for 8 hours.

4. Make the Peach BBQ Sauce

While the oxtail cooks, combine the peach preserves, ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, smoked paprika, garlic powder, and salt in a small saucepan. Simmer over low heat for 10 to 15 minutes, stirring often, until the sauce is smooth and slightly thickened.

5. Shred the Oxtail

Remove the oxtail from the pot and let it cool slightly. Pull the meat from the bones and shred it. Skim excess fat from the braising liquid, then return the shredded meat to the pot with a few spoonfuls of the cooking liquid.

Stir in enough peach BBQ sauce to coat the meat.

6. Make the Slaw

In a bowl, combine the cabbage, carrots, and red onion. Add the vinegar, mayonnaise if using, honey, salt, and pepper. Toss until lightly coated.

7. Build the Sliders

Toast the slider buns with a little butter. Add shredded oxtail, a spoonful of peach BBQ sauce, crunchy slaw, and pickles if desired.

Serve warm.

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Chef's Tip

Make the oxtail a day ahead. The flavor deepens overnight, and the chilled fat is easier to remove before reheating. This makes the final sliders faster to assemble for a summer meal or gathering.

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What to Serve with Oxtail Sliders

These sliders pair well with:

• Grilled corn

• Cucumber salad

• Watermelon with lime and salt

• Potato salad

• Baked beans

• Pickles

• Cold pasta salad

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Freezer Note

Oxtail is a smaller specialty cut, so availability depends on the animal. If you are purchasing beef in bulk, ask about keeping oxtail, marrow bones, soup bones, and other slow-cooking cuts.

At Big Horn Mountain Farms, bulk beef gives customers the opportunity to enjoy more than steaks and ground beef. It is a way to fill your freezer with a wider variety of cuts, flavors, and meals from one animal raised with care.

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