5) In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened. 6) Next, add oxtail, cabbage, tomatoes, beef broth, tomato …
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Turn isntant pot on saute mode. Heat oil until very hot. Add oxtails and saute for 3-4 minutes on one side, then turn them over and saute the other side. Transfer to a plate. To that oxtail fat with brown bits, add onions and garlic.
In a large stove top pot, drizzle about 1 tbsp olive oil and sauté chopped onion and celery together until softened. Next, add oxtail, cabbage, tomatoes, beef broth, tomato paste, basil and paprika. Combine well and bring to boil. Once boiling, lower heat to low, cover and cook for 2 hours.
It's a great source of protein, fat and rich in gelatin. Any slow-cooked meat is great for a low-carb diet. Once you cook it, you can keep it in the fridge and use in salads, with omelets or with your favourite vegetables. Leftover slow-cooked oxtail goes great with omelets or vegetables such as sweet peppers.
This recipe for oxtail stew makes use of the sauté and pressure cooker functions to transform a tough, but nutrient dense, cut of grassfed beef into a hearty bowl of unctuous meat and perfectly soft vegetables and aromatics in a broth that is delicious any time but will be especially nice as the weather shifts to cool fall temperatures.