This AIP-friendly oxtail number is Outrageously good!
If we’re going to have a conversation about snout-to-tail eating, It’s almost mandatory to consider the oxtail, isn’t it?
Yes, I know there’s already a recipe for Apple Cider & Bone Broth Oxtail in my recipe selection. But…
Oxtail, people!
You can never have too much oxtail. Especially when it’s Linga Longa oxtail. Oxtail from Greg and Lauren’s farm in Wingham. The farm that won a bronze medal in the 2016 Australian Food Awards for their certified grass-fed beef… It’s that good.
Back in the olden days, oxtail was specifically the tail of an ox. Today, it can be the tail of any cattle. And, what used to be considered a throwaway cut of meat in my grandfather’s time is now more expensive as everyone starts to appreciate its fabulousness.
The thing about oxtail is that it sits firmly (and wonderfully) in my cook once to eat twice camp. It’s the ultimate batch cook, really. And, it’s an economical cut, too. Some people are scared of all the bones. But not you! A few bones won’t scare you off!
It tastes even better the next day. Once all the flavours have had time to imbue…
Cook once to eat twice (or even thrice)!
This recipe feeds a crowd. A serious crowd – I got 10 decent portions out of mine. But, I do make it in my large le Creuset casserole which is well over 4 litres (that’s more than a gallon!) of dutch oven goodness…
What makes this baby taste sooooooo good is the long slow cook. And, because it also includes my Tomato-Free Passata, which takes about 90 minutes to make, it’s best made on one of those I-wanna’-stay-cosy-inside-days on a winter weekend.*
I promise it’s worth the time…
You’ll end up with this giant pot of unctuous, rich meaty righteousness. It freezes well and it’s full of good stuff to make your tummy happy.
Of course, you could easily halve the recipe, too… (but why would you?)
The wine in this recipe is completely AIP-friendly. That’s because the alcohol cooks off during the cooking process. (Anyone very sensitive to wine may choose to substitute with more broth and a little lemon juice or apple cider vinegar instead.)
Let’s get cooking…
- 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
- Heat your oven to 170°C/325°F.
- 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.
- 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.
- 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.
- 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.
- 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.
- Taste for seasoning.
- Serve with a sprinkle of freshly chopped parsley
*I know you guys way up north are still in the tail end of summer. This one is worth a bookmark!
This recipe features in the Phoenix Helix Recipe Roundtable
First published July 2016
