Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
4
Amount Per Serving:
400 g

Calories

540

Protein:
27.8 g
Total Carbohydrates:
8.5 g
Sugar:
7.7 g
fibre:
Total Fat:
43 g
Saturated:
17.8 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
882 mg

Slow Cooked Oxtail

When I was growing up (in the UK) my parents own pubs and my mum was the cook. In fact, I probably owe my love of home cooked hearty food to her. In the afternoons, coming home from school, I could smell her cooking from the corner of our street I’d be salivating like a dog by the time I walked through those pub doors. From pies to stews to casseroles to slow cooked one pot wonders... I was lucky enough to experience them all (learning how to cook them came many years later). Slow cooked ox tail was one my faves and still is today. Enjoy.
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Serves

forksvg 4

Preptime

clocksvg 00hr 15min

Cooktime

clocksvg 03hr 00min

Ingredients

  • 6 Grass-fed Oxtail
  • 2 tbs coconut oil/ghee/butter/tallow/lard
  • 4 small brown onion - quatered
  • 4 garlic cloved - roughly chopped
  • 20g tomato puree
  • 600g cherry tomatoes
  • 1 tin tomatoes
  • handful capers - rinsed
  • 6-8 anchonvy fillets
  • 1 cup stock (veg/beef)
  • 2 bay leaves
  • large pinch sea salt

Method:

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  • Pre heat the oven to 200 degrees
  • Heat the oil on a high heat
  • Add the oxtail and brown them, ensuring you get all sides.
  • Once browned remove from the heat and transfer to a baking tray.
  • Deglaze the pan with stock and add to the tray
  • Add all the remaining ingredients to the baking tray, stir, cover with foil and chuck in the oven.  Or use an oven proof dish with a lid (Dutch oven)
  • Drop the temp to 140 degrees
  • Cook for 3-4 hours or until meat falls away from the bone
  • Remove from the heat. If you need to reduce the sauce a little do so on a high heat with a large fry pan by pouring off the liquid.
  • Season.
  • Enjoy