Slowcooker Recipe: Oxtail, Tomatoes, Carrots  LoadingAdd to Favourites list

Green List 60 min 4 servings


484.7 Kcal
29g Fat
41.5g Carbs
34.2g Net Carbs
22.4g Sugars
17g Protein


  • 1.5kgs 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!

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