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.
PrintSlow Cooker Korean Oxtails & Zoodles (Paleo)
- Prep Time: 10 mins
- Cook Time: 5 hours
- Total Time: 5 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 3 lbs oxtails
- 1 medium onion, sliced
- 2 zucchinis, zoodled
Sauce:
- 3/4 cup low-sodium soy sauce or coconut aminos
- 1/2 cup honey
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves, minced
- 1 tbsp ground ginger
- 1/2 tsp red pepper flakes
- 1/4 tsp pepper
- Garnish: scallions & sesame seeds
Instructions
- 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/.
11 thoughts on “Slow Cooker Korean Oxtails & Zoodles (Paleo)”
Hello. Some helpful tips from my experience making this. Soak the oxtail in water for at least 4 hours before starting. Rinse well. Cut off as much fat as possible. Simmer or roast them, elevated if roasting, to reduce the fat that will otherwise end up in your crockpot. The inch of pure fat/grease on the sauce is nasty. Once in the crockpot, either flip them a couple of times or cook low about 5 hours and just keep warm for the rest. I made exactly as recipe and they were greasy, burned, and no one liked them. 🙁 I might try again, but will probably stick to braised or stew. I order organic, grass fed every year, so I get 1 oxtail annually. They’re expensive in the grocery or specialty stores.
I am making this right now, but because I’m doing the whole30 I left out the honey and instead added 4 soaked dates and blended them into the sauce mixture. It was delicious before going onto the oxtails. I’ll let you know how it is in the end!
Oooh that sounds good! Please let me know how that works, I am very interested!
wow! What an interesting recipe! I have never cooked with oxtails. I’ll have to give it a try!
i LOVE oxtail! this sounds delicious!
That is mouth-watering! Yum!
Belle | One Awesome Momma
Oxtails in a slow cooker why have I been doing this. They look super flavorful!
I love all the flavors in the sauce, would love to make a veggie version of this recipe!
I’ve had Oxtail soup, but never oxtails. They do look really good, I guess I would try it!
I would never have thought of Ox tails, but they must be perfect for a slow cooker! Cant wait to try this one
This looks so good! And finally a different kind of zoodle recipe