What is Oxtail?
Most of what we – and by we, I mean Americans – call oxtail is actually tail sections from a cow. It contains a center bone and can be a bit fatty, but when cooked low and slow, the meat becomes super tender.
Sounds like a perfect job for the crock pot though you could certainly braise these on the stove top instead.
Why Crock Pots Rule
Have I told you how much crock pots rule? Yes, I have, but it bears repeating: if you are strapped for time and think you don’t have the chance to cook, a slow cooker is probably the single best use of $30-40 that I can think of.
It’s the ultimate in
lazy smart cooking because once the food goes in, you literally have to do nothing but wait. Win!
How I Made This Caribbean Oxtail Paleo Friendly
When I researched Caribbean recipes for oxtail, most of them had Paleo-unfriendly ingredients like flour or sugar. Instead, I’ve given you all the amazing flavor without any unsavory additions.
This would be super tasty served over cauliflower rice. For an even *faster* version, eliminate steps 2-4 and just throw everything into the crock pot together. I think the extra couple minutes it takes to brown the meat is well worth it though.
What Can You Substitute for Oxtail?
If you can’t find oxtail, you could substitute stew meat instead.
Crock Pot Caribbean Oxtails
Crock Pot Caribbean Oxtail is absolutely delicious and is the ultimate in hands-off cooking. Paleo, gluten-free, and whole30. See how!
- 2 lb beef oxtails
- 1/2 tbsp coconut oil
- 2 onions diced
- 2 carrots diced
- 4 cloves garlic minced
- 1 inch ginger peeled and minced
- 1 jalapeño pepper minced (optional)
- 2 cups beef stock homemade or organic is best
- 3 tbsp tomato paste
- 1 tbsp allspice berries or 1 teaspoon ground allspice
- 1 tsp fish sauce I like Red Boat Fish Sauce
- 4 sprigs fresh thyme or 1 teaspoon dried thyme
- Sea salt and pepper
Heat a heavy-bottomed skillet over medium-high heat. Add a spoonful of coconut oil. Sprinkle the oxtails with salt and pepper. Brown them on all sides, and place them in the crock pot.
In the same skillet, add the onion, carrot, garlic, ginger and jalapeño. Cook over medium heat for 4-5 minutes.
Add the beef stock, tomato paste, allspice berries, fish sauce and thyme. Use a wooden spoon or spatula to scrape up all the browned bits from the oxtail. If you want to get fancy, this is called deglazing the pan and the bits are called fond. Fun with cooking!
Remove the pan from the heat and pour the contents into the crockpot to cover the oxtail.
Cook on high for 6 hours.
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