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).
Serves 2 people for several meals, or 4-6 people for one.
- 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.
- Saute the onions/ leeks and garlic in oil such as extra virgin olive or coconut oil.
- Add the oxtail and lightly brown
- 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.
- 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.
- Serve on cooked grains, vegetables or with salad.