In winter I crave rich meaty stews, and one of my favourite meats is to use oxtails to make a stew. The meat is rich and tasty and the bones add their goodness to this long-simmering stew.
When you eat it, you just know it is doing you good.
This recipe is AIP-friendly.
- 2 tbsp fat of choice (I used lard)
- 2 oxtails cut into 1″-2″ pieces
- 2 onions – sliced
- 3 large carrots – cut in chunks
- 3 sticks celery – cut in chunks
- 3 garlic cloves – crushed
- 1 tsp dried thyme
- 2 bay leaves
- 5 cups bone broth
- sea salt to taste
- 1 tbsp tapioca starch to thicken the broth
Heat a large, heavy based pot over a medium-high heat. Melt 1 tbsp of the fat and the brown the oxtail pieces on all sides, working in batches.
Remove the meat from the pot and add the remaining fat. Add the onions, celery and carrots and turn the heat down to medium-low.
Cook for 10 minutes until the vegetables start to soften slightly. Add the garlic, thyme and bay leaves and then pour in the broth.
Add the oxtails back to the pot and bring the whole thing to a simmer. Reduce the heat to low and simmer gently for at least 3 hours until the meat is soft and tender and is falling off the bone.
Remove the oxtail pieces from the stew and take the meat off the bones (save the bones for making bone broth).
Remove the bay leaves and add the meat back to the stew.
Mix the tapioca starch with a little cold water and add to the pot.
Reheat and allow to simmer for a few minutes to thicken the broth, then serve.
Just look at this beautiful chunk of meat!
This stew reheats beautifully, and gets better and better for a day or two sat in the fridge.
I will often make this for dinner, knowing that the leftovers can be eaten for lunch over the next couple of days.
Shared on Paleo AIP Recipe Roundup #66