Oxtail is a wonderfully succulent cut of meat that has long been treasured in Caribbean and Asian cuisines. It's best when cooked low and slow, and these recipes celebrate the rich flavor that rewards the patient home cook.
Great basic recipe for Cuban-style oxtail stew. Whisk vino seco, 1/4 cup olive oil, and salt together in a large bowl. Add oxtails and mix well to coat. Cover with plastic wrap and marinate in the refrigerator for 12 hours. Drain oxtails, discarding all but 1/2 cup of the marinade.
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 Jamaican Oxtails and Beans recipe is a slow-cooked, thick and savory beef that features bacon, potatoes, and butter beans for extra heartiness. 8. Low Carb Paleo Oxtail Stew Oxtail stew is made for colder and darker nights during fall and winter.