WebIngredients (makes 4 servings) 2 kg oxtail or beef suitable for slow cooking (bones included, 2 kg/ 4.4 lb), this will yield about 50% meat. 1 tbsp ghee, butter or lard. …
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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.
Add the onions, peppers, beef and chicken bases, garlic powder, salt, browning sauce, black pepper and cayenne pepper. Cover the oxtails by three-quarters with water. Bring to a boil and cook, uncovered, adding more water if necessary, until the oxtails are tender, about 2 1/2 hours. Adjust the seasoning to taste.
Oxtail soup is a hearty and flavorful dish with a rich, meaty taste. It typically has a deep, beefy flavor that is enhanced by adding vegetables such as onions, carrots, and spinach. The oxtail is slow-cooked, allowing it to become tender and the broth to become thick and flavorful.
Oxtail is one of the most underestimated culinarian products. Not only it's great for making bone broth, but it's perfect when slowly cooked. It's not easy to find grass-fed beef with bones included these days.