My Favorite Paleo Recipes:
French Onion Oxtail Stew in Slow Cooker

evolution rThis is a super hearty and healthy dish. It has become one of my favorite dinners. Oxtails are rich in nutrients like glucosamine, chondroitin, magnesium, glycine, and phosphorus, which help form bone cells, connective tissue, and collagen. Along with the bone broth as a base, you can see how healthy this stew is for joint and bone health.
This dish is especially delicious when it is placed on a bed of cauliflower mash, which you can check out with this link.
2 tbs ghee (or butter) from grass-fed cows to brown oxtails
3 lbs of cut-up oxtails
Salt and pepper, for oxtails
4 cloves garlic, chopped
1 tsp thyme
1/2 cup red wine
3 cups homemade bone broth
4 tbs ghee (or butter) from grass-fed cows to caramelize onions
4 large sweet onions, peeled and thinly sliced
Salt and pepper to taste (optional: red pepper flakes for some heat!)
• In a heavy skillet, heat ghee or butter over high heat
• Season the oxtails liberally with salt and pepper
• Place oxtails in hot fat and brown on all sides
• Reduce heat to medium and add garlic
• Continue cooking for another minute or so to softly cook garlic
• Transfer oxtails and garlic to slow cooker
• Add wine, bone broth, and thyme to slow cooker and cook on low for 8 hours
• Before oxtails are done, add remaining ghee or butter to heavy covered skillet on medium-low heat
• Add onion to skillet, cover, and cook for about 15 minutes until onions are soft
• Remove cover and raise heat to medium stirring frequently, and cook until caramelized – onions will turn a deep golden color which may take an hour or so
• Once the oxtails are done in the slow cooker, remove oxtails with tongs and transfer to a large plate to cool
• Remove meat and gristle from bones and discard bones – I remove the meat and gristle with my fingers so I can feel for the inevitable small bones that could remain in the meat
• Transfer meat, gristle, and the remaining liquid from the slow cooker to the skillet containing the onions
• Continue on medium heat for 30-60 minutes to reduce liquid to a thick stew; stir frequently
• Salt and pepper to taste (optional: some red pepper flakes for heat)
• For a great meal, serve over cauliflower mash – unbelievable and healthy