Paleo Slow Cooker Braised Korean Oxtail (Kkorijjim)
Serves: 4 servings
  • 3 lbs of oxtail
  • 1 tbsp coconut oil
  • 1 lb potato, cut into chunks
  • 2 carrots, cut into 1 inch pieces
  • 1 large onion, cut into chunks
  • 2 green onions, chopped
  • Toasted sesame seeds, for garnish
Braising Liquid
  • ¾ cup coconut aminos, available here for best price
  • ½ cup apple cider vinegar
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, minced
  • 2 tbsp honey
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
  • Optional: Chopped green onion and toasted sesame seeds
  1. Use a paper towel to pat the oxtail dry.
  2. Whisk together all ingredients for the braising liquid in a bowl and set aside.
  3. Heat coconut oil in a skillet over medium high heat. Sear the oxtail batches until the meat is browned on all sides.
  4. Place the oxtail, potatoes, carrots, and onion in the slow cooker.
  5. Evenly pour the sauce over everything, then stir together to coat.
  6. Cook on low for 8-9 hours or high for 4-5 hours.
  7. Sprinkle with green onions and toasted sesame seeds before serving.
Recipe by Empowered Sustenance at