Ingredients

The following ingredients have 4 Servings
  • 3 lb. raw bone-in oxtails
  • ¼ cup reduced sodium soy sauce ((or use a gluten-free alternative and add salt))
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (such as sriracha)
  • 1 teaspoon Diamond Crystal kosher salt ((can omit if using soy sauce))
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch ( (or ½ teaspoon konjac flour))

Instruction

  • Place the oxtails in your slow cooker.
  • In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the oxtails, and stir to coat.
  • Cover and cook on LOW for 8 hours, until the meat is very tender.
  • Temporarily transfer the cooked oxtails to a platter. Strain the liquids from the slow cooker into a saucepan. Return the oxtails to the slow cooker, cover with the lid, and set to WARM.
  • Heat the cooking liquids over medium heat. Whisk the cornstarch with a tablespoon of cold water and stir it into the saucepan. Keep cooking the sauce, whisking often, until it has thickened into a rich glaze, 3-5 minutes.
  • Remove the oxtails from the slow cooker. Pour the sauce over the oxtails and serve.