Low Carb Oxtail Stew

Directions

1Peel the onions and garlic, and cut them in half. Brown them slightly in butter and add in the tomato paste. Stir well, and sauté with the onions for a few minutes — this will remove some of the acidic tang from the paste. Transfer the onion mixture into a slow cooker.

2Brown the oxtail - season with salt and pepper.

3Wash and julienne the orange peel with a zester or a potato peeler. Juice the orange, and mix juice and orange peel into the oxtail along with the crushed tomatoes, vinegar, bay leaves, Italian seasoning , oregano.

4Place the meat into the sauce, and deglaze the sauté pan with 50 ml water; pour the resulting sauce over the stew.

5Cook on low in the Slow cooker on low for about 7 to 8 hours