Let me start off by saying how tender and juicy oxtail is. It’s a seriously good dish, but it just takes a long time to cook it. Typical methods include cooking on the stovetop and transferring to the oven, or using a pressure cooker. For me, the job immediately called for the slow cooker.
Now, this isn’t your average piece of meat. I’d describe the dish as something you fantasize about for a Sunday roast, but never comes out quite as good. This one hits the ball right out of the park – and I’m sure you’ll agree with me when you try it!
Oxtail has grown quite a lot in popularity, alongside offal and other innards – meaning the price has also gone up. I highly recommend checking out a Latino or Asian grocery store for these. They’re typically around half the price compared to the normal super market.
The great thing about the meat is that you’re also stewing a large amount of bone and marrow. This means that you get a very similar nutritional profile as you would bone broth when it comes to the sauce. The marrow and gelatin in the bones will start to be obvious when you take them out – and it really adds an amazing flavor the dish overall.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
2 lbs. Oxtails (Bone-in)
2 cups Beef Broth
1/3 cup Butter
2 tbsp. Soy Sauce
1 tbsp. Fish Sauce
3 tbsp. Tomato Paste
1 tsp. Onion Powder
1 tsp. Minced Garlic
1/2 tsp. Ground Ginger
1 tsp. Dried Thyme
Salt and Pepper to Taste
1/2 tsp. Guar Gum
Nutrition Summary: This makes a total of 3 servings of Keto Slow Cooker Braised Oxtails. Each serving comes out to be 433 Calories, 29.7g Fats, 3.2g Net Carbs, and 28.3g Protein.
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