This fall-off-the bone Paleo Slow Cooker Korean Oxtail, or Kkorijjim in Korean, is so easy to make yet so incredibly flavorful and nutritious.
I know the weather is warming up, but until it’s fully spring, I decided to bring you another super cozy and comforting dish I grew up on. This Paleo Slow Cooker Korean Oxtail, or Kkorijjim in Korean, is just a taste (pun intended) of the types of recipes you’ll find in my Korean Paleo cookbook and I think you’ll love this braised dish that is slightly salty and sweet at the same time.
While the traditional Korean oxtail recipe takes a bit more steps to make, using the slow cooker makes it so much simpler and easier with the same fall-off-the-bone results. If you’ve never cooked with oxtail before, don’t be intimidated! It’s the same as cooking with any other cuts, but the meat is quite tough so you need to cook it low and slow for a long time. Once it’s done, you’ll find that it’s so flavorful and delicious, and packed with all the beneficial collagen.
What I also love about this recipe is that braising oxtail for a long time basically creates a bone broth liquid that’s extremely nutritious. If you end up with leftovers and you chill this Korean oxtail, you’ll find that the liquid gels up much like high quality bone broth does. Make sure to drink every last drop of it and not let all those nutrients go to waste, especially if you are using high quality grass-fed and pasture-raised meat which I highly recommend.
I guest posted this Paleo Slow Cooker Korean Oxtail (Kkorijjim) recipe on Lauren Geertsen’s blog, Empowered Sustenance, so go check it out there. I hope you love it as much as I do!:
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