Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: The Main Event
Serves: 10
  • 2 kilos (4½ lbs) oxtail
  • Extra virgin olive oil
  • 2 leeks, washed and chopped
  • 2 sticks of celery, washed and chopped
  • 4 carrots, peeled and chopped
  • 2 cloves garlic, peeled and finely chopped
  • 3 fresh rosemary sprigs, leaves removed from stem and roughly chopped
  • 2 bay leaves
  • 1 tablespoon arrowroot or tapioca starch
  • 800 ml (27 fl oz) Tomato-free Passata
  • 250 ml (8½ fl oz) red wine
  • 1 litre (34 fl oz) beef bone broth
  • Coconut aminos
  • Freshly chopped parsley for garnish
  1. Heat your oven to 170°C/325°F.
  2. Place a large heat-proof casserole over medium-high heat, brown the oxtail in batches, taking care to get a good even caramelisation on all sides. Set aside.
  3. Reduce the heat to medium. Heat a tablespoon of oil in your casserole. Add the chopped leeks, celery, carrots, garlic, rosemary and bay leaves. Cook for twenty minutes, stirring often.
  4. Add the arrowroot to the vegetables. Stir to combine. Now add the tomato-free passata and red wine. Stir. Add the oxtail. Now, carefully pour the bone broth into the casserole until 1 cm below the lip, reserving any leftover. Stir. Bring to the boil. Pop the lid on your casserole and - taking care not to spill any of that good liquid - transfer your casserole to the oven.
  5. Cook for 4½ to 5 hours, stirring every 45 minutes. If the mixture needs a little more bone broth, add as you see fit. The dish is ready when the meat is falling off the bone.
  6. Remove from the oven and taking care not to burn yourself, use two forks to remove the meat from the bones and shred the meat. Discard the bones and bay leaves. Return the shredded meat to the casserole. Add a glug of coconut aminos and stir well.
  7. Taste for seasoning.
  8. Serve with a sprinkle of freshly chopped parsley
Recipe by joannafrankham.com at https://joannafrankham.com/outrageously-good-oxtail-aippaleo/