Slow cooked oxtail

Boom!

Another great dinner; rich without the rich ingredients. This slow-cooked oxtail dish can be prepared in a slow cooker, crock-pot or casserole dish. You may need to tweak the cooking times.

There is a fair amount of fat on oxtail so serve it fairly lean; watch your portion size of meat and pile up on the vegetables. Athletes with a need can add a suitable carbohydrate.

We served this two ways; I had salad and G had cooked brown rice. You could also consider cauliflower rice, steamed broccoli, couscous or fluffy mashed potatoes.

There is no easy way to make a good photo of oxtail; but wow the flavour off this dish. I have kept the recipe simple and I literally threw this together before bed so that dinner was taken care the following (busy day).

Enjoy!

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Serves 2 people for several meals, or 4-6 people for one.

Ingredients:

  • 1 leek – sliced (I also had 1/4 onion so added this to use it up. You could use onions, leeks or both)
  • 2 cloves of garlic – minced
  • Oxtail  – 1 packet should suffice in this recipe
  • 1-2 carrots – grated
  • A nice fistful of mushrooms or more if you are a lover – sliced as you prefer
  • Dried oregano
  • Stock – home-made or stock pot
  • 2 cans of chopped of whole tomatoes
  • A dash of water, use your judgement (I added about a mug of water to the stock pot; if using home-made stock you probably only need 1 mug in total)
  • Optional – I tossed in some frozen peas towards the end of cooking.

Instructions:

  1. Saute the onions/ leeks and garlic in oil such as extra virgin olive or coconut oil.
  2. Add the oxtail and lightly brown
  3. Add the remaining ingredients: carrot, mushrooms, dried oregano, stock pot, canned tomatoes and water to just about submerge the whole lot. Give it an easy stir.
  4. Set your slow cooker to high and leave go for 3-6 hours as you prefer. Use an appropriate crock pot setting or place in a low temperature oven such as 160 C for several hours.
  5. Serve on cooked grains, vegetables or with salad.

 

 

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