People don’t talk about oxtail stew these days, but it’s a true Primal-worthy classic. With an arguably richer taste than beef and more succulent feel when cooked for stew or soup, oxtail might just become a new favorite. But the real difference (and reason behind the appealing stewed texture) is the ample connective tissue—an incredible source of collagen for the benefit of skin, hair, joint health, performance and more. (Since we used bone broth here in lieu of water or regular stock, this recipe is one of the best you can make for collagen content.) You’ll enjoy warming up with this gelatinous, flavorful and hearty dish on a late winter night. And you might consider making an extra batch: it tastes even better the next day.
Time In the Kitchen: 25 minutes (plus cook time)
- 2 pounds grass-fed oxtail
- 1 1/4 cup beef bone broth
- 1/4 cup Primal Kitchen® Barbecue Sauce
- 1 lb. small red potatoes (about 6), cut into bite-size pieces
- 4 large carrots, cut into 1-inch-thick slices
- 1 large onion, cut into bite-size pieces
- 2 slices nitrate-free bacon, cut into 1-inch pieces
- Salt and pepper to taste
Heat Instant Pot on Saute and crisp chopped bacon. Remove and drain on paper towel.
Season oxtail and sear on all sides in bacon fat (3 min per side).
Add in other ingredients and cook 45 minutes on Manual High (Sealed). Let vent 15 minutes.
For slow cooker: cook bacon and sear oxtail in separate pan. Then cook all ingredients in slow cooker on low for 8 hours.
Nutritional Information (per serving):
- Calories: 719
- Net Carbs: 24.6 grams
- Fat: 36 grams
- Protein: 67 grams
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