Oxtail (literally,the tail of an ox cut into pieces) is rich in glucosamine, glycine, marrow and collagen. These nutrients help form bone cells, connective tissue and collagen, which makes oxtail stew a great choice for joint and bone health.
Oxtail meat is tough and bony, but slow cooking it allows the meat to become very tender and the fat to soften and melt. I get oxtail at my local Whole Foods, it’s readily available in the meat department. It’s also available online. If you like slow-cooked, rich and aromatic beef stews, I think you will love oxtail stew.
- 3 lb. raw, bone-in oxtails
- ¼ cup reduced sodium soy sauce (use coconut aminos for a gluten-free, Paleo option)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon hot sauce
- 1 teaspoon kosher salt (only if using coconut aminos)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (use organic to avoid GMOs; if Paleo, use ½ teaspoon konjac flour)
- Place the oxtails in your slow cooker.
- In a medium bowl, whisk together the remaining ingredients except for the cornstarch. Pour over the oxtails, and stir to coat.
- Cook on low for 8 hours, until the meat is very tender.
- Heat oven to 200 degrees F. Transfer the cooked oxtails to a baking dish. Cover with foil and place in the oven to keep warm.
- Strain the liquids from the slow cooker into a saucepan. Heat on medium heat. Whisk the cornstarch with a little cold water and stir into the saucepan. Keep cooking the sauce, whisking often, until it has thickened into a rich glaze, about 5 minutes. Pour over the oxtails and serve.