Slow Cooker Oxtail

This rich and flavorful slow cooker oxtail is lovely on a bed of mashed cauliflower and makes the perfect comfort food meal!

Course Main Course

Cuisine Asian

Prep Time 15

Cook Time 8 15

Total Time 8 30

Servings servings

Calories 317kcal

3 pounds oxtails raw, bone-in
¼ cup reduced-sodium soy sauce or a gluten-free alternative
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon hot sauce such as sriracha
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Moton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cornstarch

Place the oxtails in a 6-quart slow cooker pan.
In a medium bowl, whisk the soy sauce, sesame oil, rice vinegar, honey, hot sauce, kosher salt, black pepper, and garlic powder. 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 measuring cup. Return the oxtails to the slow cooker, cover with the lid, and set to WARM.
Skim the fat layer off the top of the cooking liquids. Pour them into a medium saucepan. 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 onto a serving platter. Top them with the sauce and serve.

This recipe yields about 20 ounces of cooked meat without bones.
If too much fat remains in the cooking liquids, the glaze will separate when you try to reduce it. Sometimes, I place the cup with cooking liquids in the freezer for a few minutes. It enables the fat to solidify somewhat, and then it's easier to remove.
If your slow cooker is larger than 6 quarts, you would need to add extra liquid or reduce the cooking time.
Sometimes, when pressed for time, I don't bother using the Asian-style ingredients listed in the recipe card. Instead, I sprinkle the oxtails with kosher salt, black pepper, garlic powder, smoked paprika, and ground cumin. I place them in the slow cooker pan, add ¼ cup of water, close the lid, and cook on low for 8 hours. The result is just as good, although it has a different flavor profile.
If you use less than three pounds of meat, you will need to reduce the cooking time.
The leftovers keep well in the fridge, in a sealed container, for 3-4 days. In fact, like many slow-cooked stews, they taste better the next day since storing allows the flavors to meld. I reheat them gently in the microwave, covered, at 50% power. You can freeze the leftovers for up to three months.