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Sheila’s Wholesome Oxtails

Wholesome Oxtails from Sheila Inman Vlogs

To Taste	Olive Oil
1 /2 tsp	Sea Salt
1 tsp	Black Pepper
3 tablespoons	Almond Flour
3 tsp	Diced Tomatoes
	Carrots Shredded
1 medium	Onion
To taste	Cilantro
1 1/2	Ginger minced
3	Cloves Garlic
1	Bay leaf
1 tablespoon	Tomato paste
1 cup	Whole tomatoes
1 teaspoon	Worcestershire sauce

Hi, Angels Working on Earth Family!

Let’s be mindful as we create our recipes. An aspect of sustainability is to practice mindful eating. You are mindful when reflecting upon where your food comes from and how it nourishes your body. Paying attention to how we eat and thinking about the big picture is important because we may alter and improve what we eat, reduce food waste, and find more sustainable food sources.

Sustainable diets have four dimensions: (1) nutrition and health, (2) economic, (3) social and cultural, and (4) environmental. Sustainable diets not only have a low environmental impact but also are healthy, affordable, and acceptable to society. Something is sustainable if it supports both humans and nature.

This recipe calls for oxtails, a meat-based dish. So, we must consider the care of the animals (i.e., is it humane) because we are what we eat! Oxtails are not usually considered to be the healthiest type of meat. In the past, the recipe was ladened with fat. This slow cooker oxtail recipe simmers the oxtails into a delicious and tender stew. Therefore, the meat must be of excellent quality and reduce fat.

The bone marrow is rich in collagen, calcium, and 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.

Recommendations

I recommend that you eat healthy cuts of meat and reduce the amount of meat you eat each week. Increase the number of plant-based foods that you consume gradually. Begin mindfully and take the time to experience your process; there is no hurry. You may start with this recipe and include your favorite plant-based food.

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 three teaspoons of Arrowroot or oat flour with ¼ cup water and stir to combine. Add to oxtails in the last hour of cooking.

References

Walsh, B. The Triple Whopper Environmental Impact of Global Meat Production. Time. December 16, 2013. Rockström J, Willett W, Stordalen GA. An American Plate That Is Palatable for Human and Planetary Health.Huffington Post. March 26, 2015.
Barclay E. A Nation of Meat Eaters: See How It All Adds Up. NPR. June 27, 2

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