Friday, September 28, 2012

Braised Oxtail (Paleo Approved!)

Braised oxtail.

My babe and I have been thinking about making oxtail since we first enjoyed it in the Caribbean. Thanks to our excellent tour guide, we ate lunch at Sandy's, a cool little place on St. Maarten. Amazing stuff and - just like that - we were hooked.


Guys, you need to get into the kitchen and make this as soon as possible. It was so totally awesome AND it was paleo! Besides, it is the perfect autumn dish - warm, hearty, and comforting. 

Some of you might be wigged out by the thought of eating oxtail. But there is no need to be! With proper cooking, oxtail is one of the most tender pieces of beef you can eat. The meat falls right from the bone with little effort. And, speaking of the bone, the bone and the marrow help in creating a wonderfully rich dish.


Paleo Braised Oxtail

4 tablespoons almond flour
1 1/2 teaspoons salt
1 teaspoon black pepper
3 to 4 pounds oxtail, trimmed of fat (grass-fed, if possible)
1/3 cup olive oil
1 large yellow onion, chopped
4 cloves of garlic, minced
3 slices bacon, chopped
3/4 cup red wine [I used Apothic Red]
1 (28oz) can ground peeled tomatoes
2 carrots, chopped
2 stalks celery, chopped
1/2 teaspoon dry oregano (optional)

1. In a shallow bowl, mix the almond flour, salt, and pepper. Separate the oxtail into its individual joints, if you want. (We separated some and left others whole. Don't know which is the "right" method but they both worked out just fine...so I guess do whatever.) Anyway, roll the oxtail in the flour mixture, shaking off excess. Heat olive oil in a large saute pan on medium-high heat. Brown all sides of the oxtail in the olive oil. Remove oxtail and place in a crock pot.
2. Add the onions to the pan and saute until they begin to soften and brown, about 3 minutes, stirring all the while. Next, add the garlic and bacon; saute 1 minute, continuously stirring. Remove the pan from the heat and pour in the wine. (Safety first!) Then, return to heat and deglaze the pan. (Deglaze = scraping up the bits stuck to the bottom of the pan.) Bring the mixture to a boil. Turn off the heat and carefully pour into the crock pot. Now, add the ground peeled tomatoes, carrots, celery, and dry oregano to the crock pot and stir everything all up.
3. Turn the crock pot on low and leave it for about 7 hours. Once all that time has passed and your house smells great, skim any fat from the surface. Season to taste with more salt and pepper, if needed. 

Notes: 
* Feel free to up the carrots and celery, if you wish. 
* Wine, in moderation, is a-okay on the paleo diet but you could probably substitute beef broth...it just won't be as good richly flavored.

We enjoyed our oxtails with a side of roasted butternut squash, apple, and cranberries and it was a surprisingly great combo. However, I couldn't help but think how fabulous a side of crusty bread, a pile of rice, or perhaps mashed potatoes would be to sop up the delicious sauce. But, a spoon worked just fine! ;)


Let me know if you decide to give try give oxtails a try!

2 comments:

  1. Nice job! Making oxtail sounds so intimidating to me and I'm impressed at how yours turned out!

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    Replies
    1. Thank you! No need to be intimidated - the crockpot does most of the work.! If you have any questions that I didn't answer above, feel free to ask me here or through email!

      I hope that you get a chance to make them sometime - they make for a nice fall/winter meal :)

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