Oxtail is a cut of beef that is usually used in soups, but it braises nicely, too. The above dish was made with grass-fed oxtail. I added a recipe of my Dumplings with a little parsley added. The final dish was incredibly delicious! The stock was very rich and didn’t even require any thickening! This was absolutely delicious! I’m not sure I’ve ever eaten oxtail any way but in soups before and will definitely fix them this way again!
I used my pressure cooker to speed up the cooking and tenderizing of this meat that tends to be a bit tough. But you can slow cook them in any stew pot with success. This dish is not suitable for Atkins Induction unless you omit the red wine. It is OK for all other phases.
Very little of the flour clings to the meat during dredging and ends up in the stock during cooking (I started out with 1 c. total and measured what was left in the bag and had virtually 1 c. left!). Therefore I only calculated 1 T. of each dry “flour” in the nutritional tallies below, but I am absolutely certain even less (more like 1 tsp. each) is actually consumed.
1½ lb. bone-in beef oxtails (I used grass-fed)
2 T. olive oil
½ c. oat fiber
½ c. Einkorn flour (I order from Jovial) or oat flour
2 oz. onion, sliced or chopped
Water to cover meat
¼ c. red wine (any dry red will do) [omit for Induction]
1/16 tsp. thyme
Dash each salt and black pepper
1 recipe my Dumplings
¼ c. parsley, chopped (for dumplings)
DIRECTIONS: Mix the flour and oat fiber in a small paper bag. Add the oxtail pieces, close and shake to dredged the meat uniformly with the coating. Heat the oil in your stew pot or pressure cooker over high heat. Add dredged pieces of meat and brown well on all sides. The browning is what gives your stock a rich, dark brown color so do not under brown it. Cover meat with water. Add the onion, thyme, salt and pepper. Bring to a boil (or pressure point) and then lower heat and cook under pressure for 30 minutes. If you don’t own a pressure cooker, simmer on low heat for about 1 hour or until meat is tender. Add more water when the meat is done if a lot has cooked away. You need at lease 2″ of stock to cook your dumplings in. Lift the meat out onto a serving dish and pop into a warm oven while you make the dumplings.
Make the dumplings by that recipe’s directions, adding the chopped parsley to the dry ingredients. Form 12 ball-shaped dumplings using either your palms to roll or use 2 spoons to form dumplings. In GENTLY simmering broth, carefully drop the dumplings. Cover the pot and simmer over low heat for 10 minutes. Lift lid and dip the dumplings onto the meat and gently pour the stock over all. Serve at once. I served mine with steamed broccoli. Be sure to note the fantastic nutritional info for this meal:
NUTRITIONAL INFO: Makes 4 servings (3 dumplings per serving). Each serving contains:
32.6 g fat
8.45 g carbs, 5.55 g fiber, 2.9 g NET CARBS
55 g protein
606 mg sodium
520 mg potassium
35% RDA Vitamin B6, 174% B12, 7% C, 7% E, 30% copper, 84% iron, 14% magnesium, 6% manganese, 33% niacin, 58% phosphorous, 82% selenium, 14% thiamin, 222% zinc