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A rich and flavorful slow cooker oxtail recipe with meltingly tender meat that falls off the bone, served with a luscious, glossy Asian-inspired sauce.

  • Total Time: 8 hours 15 minutes
  • Yield: 4 servings (yielding roughly 20 ounces of tender, boneless cooked meat) 1x

Ingredients

Scale
  • 3 pounds bone-in oxtails, raw
  • 1/4 cup reduced-sodium soy sauce (or gluten-free alternative)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon hot sauce (such as sriracha)
  • 1 teaspoon kosher salt (or 1/2 teaspoon Moton kosher salt)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon cornstarch

Instructions

  1. Place the oxtails in a 6-quart slow cooker insert.
  2. Whisk together soy sauce, toasted sesame oil, rice vinegar, honey, hot sauce, kosher salt, black pepper, and garlic powder in a medium bowl.
  3. Pour the sauce mixture over the oxtails and toss to coat evenly.
  4. Cover and cook on LOW for 8 hours, or until the meat falls off the bone.
  5. Carefully remove the cooked oxtails and place them on a platter.
  6. Strain the slow cooker juices into a measuring cup and return the oxtails to the slow cooker; cover and set to WARM.
  7. Spoon off or skim any fat from the surface of the strained cooking liquid.
  8. Pour the defatted cooking liquid into a medium saucepan and warm over medium heat.
  9. Whisk 1 tablespoon cornstarch with 1 tablespoon cold water until smooth; stir this slurry into the saucepan.
  10. Whisk and cook the sauce 3–5 minutes over medium heat until it thickens into a glossy glaze.
  11. Plate the oxtails and spoon the thickened sauce over the top.

Notes

No need to brown the oxtails before cooking; the meat turns out tender and flavorful without this step., Leftovers keep well refrigerated for 3–4 days or frozen for up to 3 months; flavors improve after resting overnight., To reduce excess fat from the cooking juices, skim it off, chill to solidify fat for easy removal, or use a fat separator., For a quicker variant, season oxtails simply with kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin with 1/4 cup water, then slow cook on LOW for 8 hours., Reheat leftovers gently in microwave at 50% power or on stovetop over low heat to keep meat moist.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Main Course

Nutrition

  • Serving Size: approximately 5 ounces cooked meat per serving
  • Calories: Approximately 450 calories per serving
  • Fat: Approximately 25 grams per serving
  • Carbohydrates: Approximately 10 grams per serving
  • Protein: About 40 grams per serving