Ingredients: 1/2 c. soy sauce
1/2 c. brown sugar
1 to 2 TB chili-garlic sauce
1 to 2 TB black bean chili sauce 1 to 2 TB Hoisin sauce
1 TB minced garlic 1/2 tsp Hawaiian seasoned salt 1/4 tsp. pepper 3 lb oxtail
Directions: In a 4 to 6 quart slow cooker, combine the soy sauce, sugar, chili-garlic sauce, black bean chili sauce, garlic salt & pepper. Add the oxtails & toss to coat. Cook, covered, until the oxtails are tender, on high for 4 to 5 hrs or on low for 7 to 8 hrs.
I added some carrots to the last hour of cooking.