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Stewed Oxtails

The combination of beef, broth and vegetables makes for one hearty meal! by Marla Starr, updated November 6, 2016 Posted on February 16, 2015

Paleo Recipe Stewed Oxtails
Marla Starr
Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Winter is the perfect time of year for soups and stews, although I make oxtail all throughout the year, nothing lends itself better to stew than oxtail.

Part of living a Paleo lifestyle involves, not just eating animals, but eating them “nose to tail”. That means including all the odd bits and organs many Americans have gotten away from eating.

Where To Find Oxtail

You might have a harder time finding oxtail as opposed to the easily accessible ground beef, but once you find it, you can usually get a pretty good deal. Oxtail is not an in demand cut and for that reason you’ll find it to be quite budget friendly.

Start by talking to your butcher or the folks in the meat department at your local grocer. Having access directly from the farmer is always the best but I’ve found them in the frozen meat section and have ordered them online as well.

Stewed OxtailsStewed Oxtails

Cooking Oxtail

Because oxtail is mostly bones with a little bit of meat, it’s best when slow-cooked to help break down the toughness, or in this case, pressure-cooked to speed up the process. It makes the meat tender and helps bring out the flavor and nutrients of the bones.

Get More Than One Meal Out of Your Oxtail Dish

I grew up eating bones with my dad and grandpa. My dad can polish off a chicken carcass until there’s nothing left and I’m the same way. As a kid, at our Sunday dinners Poppa & I used to have bone cleaning contests, seeing who could clean their oxtail bones off the best.

Nobody cleans their bones better than me except my dad. #cuban #oxtailstew #amazing #miami

A photo posted by Marla Sarris (@marlasarris) on Feb 14, 2013 at 5:24pm PST

Not only are oxtail one of my favorite foods because they taste delicious and remind me of good times spent with my family, when you prepare oxtail they’re also multi-purpose!

Even if you don’t polish off your bones like I do, you can get another dish out of them by making bone broth with the leftover bones!

Change It Up With Herbs

You probably know by now how much I like cooking with herbs and spices. They’re a simple, inexpensive way to make your meals pop. When you let them simmer with other ingredients, like I did with this recipe, they can provide even more powerful flavor.

Give yourself some time to prepare this dish because the longer you let the sauce simmer, the better it gets. It will all come together in a few hours on the stovetop and you’ll have guests asking what your secret ingredient is. :)

Stewed Oxtails

Stewed Oxtails

Yield: 3-4 Servings

Ingredients

  • 2lbs grass-fed beef oxtails
  • 3 celery, stalks cut into thirds
  • 6 carrots, peeled and halved
  • 1 red onion, chopped
  • 4 cloves garlic, sliced
  • Sauce Ingredients

  • 2 cups beef broth
  • coarse ground sea salt, to taste
  • bouquet garni, to taste
  • garlic powder, to taste
  • 2 (26.46oz) boxes of strained tomatoes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coarse ground sea salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 tablespoon extra virgin olive oil
  • 2 links Andouille sausage, cooked & sliced
  • Parmesan cheese (optional)

Directions

  1. Brown oxtails in a pressure cooker over medium heat.
  2. Add celery, carrots, red onion, garlic, beef broth along with a sprinkle of sea salt, bouquet garni and garlic powder.
  3. Add lid, turn heat to high and bring to pressure.
  4. Reduce heat to medium-low and cook at full pressure for 1 hour. Reduce pressure using slow-release method by slowly moving to an unused burner and waiting for pressure to release.
  5. In a 5-quart pot add strained tomatoes over low heat. Season with onion powder, garlic powder, sea salt, basil, oregano, olive oil and sliced sausage. Shred a layer of Parmesan cheese over the top of the entire pan (if using) and stir everything to combine.
  6. Unlock the lid of the pressure cooker and transfer contents to the sauce pot. Stir everything to combine, add lid and let pot simmer over low heat for 2-3 hours. The longer it cooks the more the flavors will meld together.
  7. Ladle contents into a bowl and serve.
  8. Enjoy! :)

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About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

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