Heat up the beef broth on the stove and mix in the soy sauce, fish sauce, tomato paste, and butter.
Step 2:
Transfer to the slow cooker once mixed together and hot, then place the oxtails inside as well.
Step 3:
Season the oxtails and broth with onion powder, minced garlic, ground ginger, dried thyme, and salt and pepper to taste.
Step 4:
Set it the cooker and forget it: Cook on low for 6-7 hours.
Step 5:
Once cooked, remove the oxtail from the slow cooker and set aside on paper towels to drain (if you are going to serve them dry).
Step 6:
Using an immersion blender, blend together the leftover juices in the slow cooker. Add 1/2 tsp. guar gum while blending to make a cohesive and thickened gravy.
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