Oxtail in Apple Cider & Bone Broth (AIP Compliant)
Prep time
Cook time
Total time
Adapted from a recipe by Delia Smith
Recipe type: The main event
Serves: 8
  • 1.5 kilos oxtail
  • Beef tallow (or fat of choice)
  • 3 rashers (strips) bacon
  • 3 large carrots
  • 2 large onions
  • 2 Tablespoons tapioca starch
  • 500ml bone broth (or good stock)
  • 500ml apple cider
  • ¼ teaspoon each - oregano, rosemary, thyme
  • 3 cloves garlic
  • bay leaf
  • salt
  • flat leaf parsley (for garnish)
  1. Heat the oven to 150C / 300 F.
  2. First up prepare all your vegetables. Peel and roughly chop your carrots. Peel and slice your onions. Peel your garlic and put aside for mincing.
  3. Pop a large casserole over a medium flame. Melt your fat.
  4. Brown your pieces of oxtail in batches. As each batch is nicely caramelised, pop it into a large bowl.
  5. Brown the bacon and carrots. Add them to the bowl with your meat.
  6. Now add your sliced onions to the casserole. Fry until softened and lightly caramelised.
  7. Turn the heat to low and add your tapioca starch. Stir and allow the remaining juices to soak up the flour.
  8. Add the stock and cider, and return the meat, bacon and carrots to the casserole. Add your herbs and bay leaf. Now, mince the garlic directly into the dish, as well.
  9. Pop on the lid and place the casserole in the oven. Walk away for three hours.
  10. (Optional) I like to remove the bones from my oxtail before serving. It's a little fiddly, but it saves dinner guests from having to do it.
  11. Skim off any fat from the surface and garnish with chopped parsley.
Recipe by joannafrankham.com at https://joannafrankham.com/oxtail-in-apple-ciderand-bone-broth/