Name: Low Carb Oxtail Stew
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 1.5 onions; 4½ garlic cloves; 45 g butter; 5¼ tbsp tomato paste; 1.5 kg oxtails, cut into pieces; 1½ tbsp salt; ¾ tbsp ground black pepper; 1 orange; 1 400g tin crushed tomatoes; 3 tbsp red wine vinegar; 3 bay leaves; 1½ tbsp dried oregano; 2 tbsp Italian seasoning

Submitted by Nissi-Sharon Chikadza

Low Carb Oxtail Stew

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Serving: 4

Prep Time 20

Cook Time 8

Total Time 8 20

Servings

Ingredients

1.5 onions
4½ garlic cloves
45 g butter
5¼ tbsp tomato paste
1.5 kg oxtails, cut into pieces
1½ tbsp salt
¾ tbsp ground black pepper
1 orange
1 400g tin crushed tomatoes
3 tbsp red wine vinegar
3 bay leaves
1½ tbsp dried oregano
2 tbsp Italian seasoning

Instructions

Peel 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.
Brown the oxtail - season with salt and pepper.
Wash 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.
Place the meat into the sauce, and deglaze the sauté pan with 50 ml water; pour the resulting sauce over the stew.
Cook on low in the Slow cooker on low for about 7 to 8 hours