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.
- 2 lbs beef oxtail, chopped into chunks
- 1/2 large onion, chopped
- 1 zucchini, chopped
- 2 cups chicken broth or water
- 1 tablespoon ginger
- 5 cloves garlic, peeled
- Salt to taste
- 1 head of cauliflower, broken into florets
- 2 tablespoons coconut oil to cook cauliflower in
- Place all the ingredients except for the cauliflower and coconut oil into a large slow cooker and cook on the low setting for 8 hours. Add salt to taste after it’s finished cooking.
- When you’re ready to eat, make the cauliflower rice by placing all the cauliflower florets into a food processor and processing them to form small rice-like bits. Make sure the cauliflower florets are pretty dry before placing them into the food processor and don’t over food process it.
- Place the coconut oil into a pot on a medium heat and add in the food processed cauliflower. Saute for 5-10 minutes (it should be soft but not mushy), add salt to taste, and serve.
- Note from Dawn - not only is this recipe incredibly easy, but oxtail is only $4.50/lb at our local farmers market. Budget friendly and easy to make are a winning combination!
To illustrate just how simple this recipe is to make, here are some step-by-step photos for the recipe.
Step 1: Place the chopped onions into the slow cooker pot first.
Step 2: Then add in the chopped zucchini.
Step 3: Add in the beef oxtail and the chicken broth, ginger, and garlic cloves.
Step 4: Cook for 8 hours on a low setting and serve on some cauliflower rice.
I suggest serving the oxtail stew on top of some cauliflower rice, but you can also serve it by itself or with a baked sweet potato (if you’re not on a ketogenic diet). I’ve included instructions below in the recipe box for making a very simple white cauliflower rice as well although you can make Asian cauliflower rice instead.
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