Oxtails are best cooked low & slow which makes them perfect for the slow cooker. With a homemade Korean-style sauce and zoodles, this is easy and flavorful.
Confession – this was my first time cooking oxtails! I’ve had them before but never cooked them. I saw 3 lbs of oxtails on sale at on the Milk & Eggs website so I went out on a limb and bought some. I know they need to cook for a long time until they get nice & tender so what better way to test some out than in my slow cooker!
Another confession – I don’t really cook Korean food. When I say ‘don’t really’, I mean never. I never cook Korean food. If you search this site, you’ll see that there aren’t any other Korean recipes on here (yet). But I love Korean cuisine. After a couple of rounds of tasting, this is my best try at a healthy Korean tasting sauce. As always, I encourage you to taste the sauce before pouring it in. Like garlic? Add some more in Too much honey, thin it out with a tablespoon of water.
- 3 lbs oxtails
- 1 medium onion, sliced
- 2 zucchinis, zoodled
- ¾ cup low-sodium soy sauce or coconut aminos
- ½ cup honey
- ¼ cup rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp ground ginger
- ½ tsp red pepper flakes
- ¼ tsp pepper
- Garnish: scallions & sesame seeds
- Add onion and oxtails to the slow cooker.
- In a medium size bowl, mix together sauce ingredients.
- Pour sauce into the slow cooker, covering all the oxtails and onions.
- Cook HIGH 4-5 hours or LOW 8-9.
- minutes prior to the end of cook time, add the zoodles to the slow cooker.
Add the zoodles the last 30 minutes of cook time; they won’t overcook don’t worry.
If zucchini/zoodles aren’t your thing, this is also good with rice (brown, white, or cauliflower) or mashed potatoes or cauliflower.
I was compensated a free delivery from Milk and Eggs but all opinions and recipes are my own. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.