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Wholesome Oxtails

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Sheila’s Wholesome Oxtails

Wholesome Oxtails from Sheila Inman Vlogs

To TasteOlive Oil
1 /2 tsp Sea Salt
1 tsp Black Pepper
3 tablespoons Almond Flour
3 tspDiced Tomatoes
Carrots Shredded
1 mediumOnion
To tasteCilantro
1 1/2 Ginger minced
3 Cloves Garlic
1 Bay leaf
1 tablespoonTomato paste
1 cupWhole tomatoes
1 teaspoonWorcestershire sauce

Hi, Angels Working on Earth Family!

This slow cooker oxtail recipe simmers the oxtails into a delicious and tender stew. The bone marrow is rich in collagen, calcium and high in proteins. Collagen keeps your joints, ligaments, tendons, and bones healthy and reduces joint pain. For a long time, oxtails have been a staple in soul food cooking. It’s said to have originated in London’s east end by Spitalfields-dwelling Huguenots in the seventeenth century.

The dish combines beef tails in a vegetable stew. Typical sides are garlic rolls, polenta, rice, and buttered noodles. For a healthier choice, you may serve a salad or vegetables like squash, broccoli, cauliflower, brussels sprouts, greens, and carrots.

You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe!

Directions

1. Trim oxtails of extra fat

2. Season oxtails with salt, and black pepper, then lightly coat with almond flour.

3. Heat olive oil in a large skillet and brown oxtails on all sides.

4. Add oxtails, ginger, garlic, bay leaf, thyme, scallions, tomato paste, whole tomatoes, and broth to the slow cooker, stir—cover, and cook on high for 8 hours.

*To thicken the gravy, mix 3 teaspoons of Arrowroot or oat flour with ¼ cup water and stir to combine. Add to oxtails in the last hour of cooking.

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