Heat up the beef broth on the stovetop and add the soy sauce, fish sauce, tomato paste, and butter. Transfer to a slow cooker once mixed together and hot. Place the oxtails inside.

Season the oxtails and broth with onion powder, minced garlic, ground ginger, dried thyme, and salt and pepper to taste.

That's it! Set it and forget it — cook on low for 6–7 hours.

Once cooked, remove the meat from the slow cooker and set aside on paper towels to let the excess moisture run off (if serving dry).

Using an immersion blender, blend together the leftover juices in the slow cooker. Add the guar gum while blending to create a thick, consistent gravy.

Serve the meat with the gravy. Enjoy!