Oxtail Stew
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Oxtail Stew

This rich and flavorful oxtail stew is also very healthy. Enjoy it as is, or on a bed of mashed cauliflower, for the perfect comfort food meal.
Course Main Course
Cuisine Asian
Keyword beef, oxtail, stew
Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings 4 servings
Calories 311kcal
Author Vered DeLeeuw

Ingredients

  • 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
  • 1 teaspoon kosher salt (omit if using soy sauce)
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 1 tablespoon cornstarch (or ½ teaspoon konjac flour)

Instructions

  • 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.
  • 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 on 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, about 5 minutes.
  • Remove the oxtails from the slow cooker. Pour the sauce over the oxtails and serve.

Nutrition

Calories: 311kcal | Carbohydrates: 6g | Protein: 30g | Fat: 17g | Sodium: 503mg | Sugar: 4g