If you have never dug your fingers and teeth into a juicy piece of oxtail you have not lived. Growing up with parents from different cultures including the Caribbean, oxtail was a dish we enjoyed repeatedly. People in the Caribbean and Latin America have been indulging in oxtail for centuries and you know what, those little old ladies were right!
The oxtail I grew up eating and enjoy today is a powerhouse of nutrients not just a bunch of fatty meat. When prepared as a stew these hunky chunks of goodness create a nutritious gelatinous broth that can be used for cooking or frozen for later use. It is one of my favorite meals and when I was bed bound on and off and not feeling like eating anything, this was my go to meal.
The gelatinous broth is great to use for stews, soups, sauces and even for boiling vegetables. People who don’t follow a grain free diet can also use the broth instead of water to prepare rice, sprouted beans, and quinoa.
When prepared properly, broth made from grass-fed marrow bones, knuckle bones, oxtail, chicken heads/feet etc.., contains a great amount of minerals (magnesium, silicon, sulfur, calcium, phosphorus ) that are easily absorbed by our body and work wonders for healing and sealing our gut according to Dr. Natasha Campbell-McBride.
Broth also contains the “broken down material from cartilage and tendons–stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain.” Source
At home when I am able to, I make about 15 quarts of broth every two to three weeks. I use my secret elixir for everything you can think of, even for making homemade pet food. People with MCAS should be careful however as bone broth is a high histamine food and can cause reactions. I’ve seen this a lot with families living in mold and also those dealing with Lyme disease.
Now back to the oxtail. After you stew it you will be left with lots of yummy broth. Once refrigerated the broth will turn into gelatin due to the high collagen content in the oxtail.
To make a delicious oxtail stew here is what you will need:
3 pounds grass-fed oxtail
1 pound organic carrots (chopped thick)
1 cup chopped herbs (fennel, thyme, onions, garlic, scallions)
2 Tbsp homemade curry or store-bought
5-6 cups bone broth, vegetable stock or filtered water
1 cup chopped tomatoes
1.5 cups pure tomato paste (no sugar or citric acid) **Citric acid is used to preserve food but it is often derived from GMO corn and if you are following a grain free diet you definitely want to stay away from citric acid, not to mention toxic GMO’s.
Himalayan salt to taste
**Optional for a Paleo version** Add in 1 cup of chopped organic sweet potatoes once the stew has cooked for 2-3 hours
**For AIP version** omit the tomatoes and tomato puree and use 1 cup of beet juice and chopped celeriac root
What you’ll need for your Preparation Station:
Glass jars to store broth and BPA free lids. I like these jars and these lids
Place all of your ingredients into your slow cooker, give it a whirl, cover, and place on high for 5-6 hours.
Once the stew is ready I like eating it for breakfast or as a late night snack. What a better way to start or end the day with gut healing goodness! When my children were toddlers I would mash-up the carrots and sweet potatoes, add in lots of broth and oxtail meat and give it to them for lunch. My oldest now a teenager enjoys his oxtail to this day and loves it! This is great food for growing children.
Hope you’ll be inspired to make your own Gut Healing Oxtail Stew. I found that this dish really sits well with me especially when I am dealing with an MCS episode or I am just downright exhausted and in pain.
God bless you and yours. Let me know what you think.