Beef oxtail is just what its name implies. There is not a lot of meat on the tail of the animal, but like beef shank, it is very tasty meat when stewed or braised in liquid. It is fairly tough, so it must be stewed for about 3 hours. This would be a perfect dish to cook in a slow cooker I think. I don’t own one, but if you follow directions for stew, the meat should get fall-off-the-bone tender for you.
Many add carrots and or rutabaga (potatoes if not low-carbing) to the pot, but I like to add mushrooms, celery and onion only, making this almost like Boeuf Bourguignon. This delicious recipe is acceptable for all phases of Atkins, Keto diets and Primal-Paleo as well.
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2 T. oil of your choosing
1 beef oxtail (around 2#), cut into 2″ sections
2 oz. onion, cut in large chunks
2 large stalks celery (I include leaves), cut in large chunks
1 fresh large mushrooms
½ c. red wine (burgundy or claret), omit if still on Induction
3 small bay leaves
½ tsp. dried thyme leaves
4 cloves garlic, peeled and chopped
¼ tsp. sea salt
½ tsp. black pepper
2 c. homemade chicken stock
water just to cover pot contents by ½”
DIRECTIONS: Place oil in stew pot. Heat over high flame. Add meat and brown pieces, turning as needed with tongs to brown all sides. Add onion and celery to the pot. Add all remaining ingredients EXCEPT the mushrooms (if adding rutabaga, add the last hour of cooking). Allow to come to a boil and then lower to lowest setting on the burner. Cover with tight lid. Stir occasionally while you cook the stew for 2½ hours. Add mushrooms (and carrots, if adding) and cook for 30 more minutes. Thicken if desired with your favorite thickener. I use a light dusting or two of xanthan gum, stirring until it thickens up to desired thickness. Serve at once with your favorite vegetables or salad.
NUTRITIONAL INFO: Makes 3 servings, each containing: (does not include optional carrots or rutabaga)
409 calories (less, if all liquid is not consumed)
22.8 g fat
8.10 g carbs, 1.93 g fiber, 6.17 g NET CARBS
32 g protein
210 mg sodium