Slow Cooker Oxtail & Vegetables  LoadingAdd to Favourites list

Green List 4 servings


485 Kcal
29g Fat
42g Carbs
34g Net Carbs
22g Sugars
17g Protein

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
  • salt
  • pepper
  • olive oil


  1. Put some oil in a pot/pan over medium to high heat and brown the vegetables.

  2. 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.

  3. 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.

  4. Leave to cook in the slow cooker for 8 hours or more on the low setting.

  5. Once cooked, skim excess fat from the surface as oxtail can be fatty.

  6. Enjoy with cauliflower rice or konjac pasta as a low carb meal or with sweet potatoes!

Storage Tips

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.

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