Happy Wednesday! I love sharing recipes and tips with you and even more than that I enjoy having other bloggers guest post here at Made It Love It Paleo. It’s so nice to have fresh ideas and delicious recipes from someone else to share with you.
Below is a guest post from Louise Hendon at Paleo Flourish Magazine. I’ve been fortunate to work with Louise in the past on a few recipe roundups and when she asked to share a recipe with you all here, I jumped at the chance. Louise has some really wonderful recipes on her site as well as a seriously amazing list of resources for leading a Paleo lifestyle.
Louise first started a Paleo diet 7 years ago to lose weight but then decided to stay on it after finding it cured her heartburn and sent her autoimmune condition into remission.
I only discovered the slow cooker (also known as the crockpot) after I started a Paleo diet, but oh wow do I love it now! In fact, I love it so much, I bought 2 slow cookers so I can cook multiple dishes at the same time or just keep bone broth brewing away in one of them all the time. Another great slow cooker recipe that you should try is Dawn’s Slow Cooker Pineapple Chipotle Tacos.
Ok, on to the oxtail stew… If you’re not familiar with oxtail, it’s simply a cow’s tail. You will usually find it already chopped into convenient sections that you can place straight into your slow cooker for this dish. Each section has some bone in the middle (as well as the bone marrow) so you’ll also end up with a very gelatinous and nutritious broth (similar to bone broth).
Oxtail meat can be quite dense but by cooking it in the slow cooker, the meat will get really tender, and the broth will thicken due to the gelatin.
Best of all, you can make this dish for your family even if some of them are following different versions of Paleo as this recipe is AIP (autoimmune-friendly) and ketogenic (low carb) in addition to being Paleo and Whole30 compliant. You can also customize the dish by adding in other vegetables you have in your fridge.