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Rich and tender slow cooker oxtail cooked low and slow until falling off the bone, served with a thickened glossy sauce. Perfect comfort food served over mashed cauliflower or other vegetable sides.

Ingredients

Scale
  • 3 pounds oxtails – raw, bone-in
  • ¼ cup reduced-sodium soy sauce (or gluten-free tamari/coconut aminos for gluten-free option)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (such as sriracha)
  • 1 teaspoon kosher salt (or about ½ teaspoon alternative salt)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch

Instructions

  1. Place 3 pounds of oxtails into a 6-quart slow cooker.
  2. In a medium bowl, whisk together ¼ cup reduced-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon hot sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Pour the mixture over the oxtails and stir gently to coat each piece.
  3. Cover the slow cooker and cook on LOW for about 8 hours, until the oxtail meat is tender and falling off the bone.
  4. Carefully transfer the cooked oxtails to a platter. Pour the cooking juices from the slow cooker through a strainer into a measuring cup.
  5. Return the oxtails to the slow cooker, cover, and set it to WARM.
  6. Skim off fat floating on top of the strained cooking liquid. Pour the defatted liquid into a medium saucepan and bring to medium heat on the stove.
  7. Mix 1 tablespoon cornstarch with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering liquid and cook, stirring, until the sauce thickens into a glossy glaze, about 3 to 5 minutes.
  8. Place the oxtails on a serving platter and spoon the thickened sauce over the top. Serve warm.

Notes

Seasoning amounts can be adjusted to taste regarding salt and sweetness., The recipe yields approximately 20 ounces of cooked meat after removing bones., To remove excess fat from cooking liquids, chill briefly so fat hardens on top and scoop it off easily., For larger slow cookers, you might need more liquid or slight adjustment to cooking time., Simplified variation: season oxtails only with kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin; add ¼ cup water; cook on low for 8 hours., Leftovers store well in the refrigerator for 3 to 4 days and can be frozen up to 3 months., Reheat leftovers gently in microwave at 50% power or on the stovetop. Avoid overheating.

Nutrition

Find it online: https://cookingcrumbs.com/slow-cooker-oxtail-recipe/