Low Carb Oxtail Stew. This is a tasty, low-carb oxtail stew with soft meat, yummy herbs, and a tomato sauce with a hint of orange. Perfect for hearty meals.
Servings: 4
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Ingredients
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1.5 onions
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41/2 garlic cloves
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45 g butter
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51/4 tbsp tomato paste
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1.5 kg oxtails, cut into pieces
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11/2 tbsp salt
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3/4 tbsp ground black pepper
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1 orange
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1 400g tin crushed tomatoes
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3 tbsp red wine vinegar
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3 bay leaves
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11/2 tbsp dried oregano
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2 tbsp Italian seasoning
Low Carb Oxtail Stew: Directions
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Peel the onions and garlic, and chop in half. Roast them in butter a little and then put in the tomato paste. Blend thoroughly, and fry with the onions for a few minutes, this will take out part of the acidic bite of the paste. Add onion mixture to a slow cooker.
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Cut and brown the oxtail – season it with salt and pepper.
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Julienne and wash the orange peel with a potato peeler or a zester. Orange Juice Juice the orange and add the juice and the orange peel to the oxtail together with the crushed tomatoes, vinegar, bay leaves, Italian seasoning, oregano.
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Add the meat to the sauce and deglaze the saute pan with 50 ml water; add the resultant sauce to the stew.
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Bake low in the Slow cooker on low for approximately 7 or 8 hours.
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