Slow Cooker Oxtail & Vegetables
This super easy, healthy slow cooker recipe was created with your digestion in mind.
Comfort food, loaded with protein and collagen, is a wonderful component for your skin, hair, nails, muscles, and gut lining!
Easy to digest, good for gut microbiota, immune-boosting, liver cleansing, and anti-inflammatory goodness, which can be made quickly and in advance.
Enjoy your healing!
- 3.3lbs or 1.5kg oxtail
- 2 cans of chopped tomatoes
- 2 large carrots, roughly chopped
- 1 leek, roughly chopped
- 4 celery sticks, roughly chopped
- 1 bouquet garni sachet
- 3 bay leaves
- olive oil
Put some oil in a pot/pan over medium to high heat and brown the vegetables.
After a few minutes, add the oxtail. Season with salt and pepper. Turn the oxtail over so all the sides are brown. Do this for 4-5 minutes, it releases all the flavors.
Transfer meat and vegetables to your slow cooker. Add the tomatoes, the bouquet garni, and the bay leaves. Add some extra salt – the tomatoes need it, being quite acidic.
Leave to cook in the slow cooker for 8 hours or more on the low setting.
Once cooked, skim excess fat from the surface as oxtail can be fatty.
Enjoy with cauliflower rice or konjac pasta as a low carb meal or with sweet potatoes!
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.