Collagen-Rich Oxtail Stew – A Nourishing Slow-Cooked Recipe

• 3.3lbs or 1.5kg oxtail
• 2 brown onions
• 6 garlic cloves
• 1 bunch fresh thyme
• 1 bunch fresh rosemary
• 2 bay leaves
• 1 tbsp miso paste
• 1 tbsp tomato paste
• 1 tbsp Dijon mustard
• 1 tsp anchovy paste or 3 finely chopped anchovies
• 1 tbsp paprika powder
• 1/2 tbsp garlic powder
• 1/2 tbsp Worcestershire sauce
• 34fl oz or 1l of beef stock or water
• 2 tbsp sea salt
• Freshly ground black pepper

• Step 1:

  Peel and halve the onions and peel the garlic cloves. Place them at the bottom of your slow cooker or a large, heavy-bottomed pan.

• Step 2:

  Arrange the oxtail pieces on top of the onions and garlic.

• Step 3:

  Add the fresh thyme, rosemary, bay leaves, miso paste, tomato paste, Dijon mustard, anchovy paste (or chopped anchovies), paprika, garlic powder and Worcestershire sauce.

• Step 4:

  Pour in the beef stock or water, then season with sea salt and freshly ground black pepper. Stir gently to combine.

• Step 5:

  Cover and cook on medium-low heat for 4–6 hours, or until the oxtail is tender and the meat pulls away easily from the bone. Add a little extra liquid if needed.

• Step 6:

  Remove the herb stems and bay leaves, then serve with quinoa or sweet potato mash and your choice of greens.
  Enjoy!

Serve with quinoa or sweet potato mash and your choice of greens.

This dish can be prepared in advance.It keeps in the fridge for up to 5 days, or in the freezer for up to 3 months.