Oxtail is one of the most collagen rich cuts of the animal.
When slow cooked, its connective tissue gently breaks down into gelatine, flooding the broth with glycine and proline, amino acids that support joint integrity, seal and soothe the gut lining, and calm the nervous system.
Serves 4
Ingredients
- About 1kg of organic grass fed oxtails
- 1 large white onion, finely chopped
- 2 medium size carrots, cut into generous size slices
- 1 celery stick, chopped really small
- 3 garlic cloves, chopped
- A few springs of thyme
- 600-700ml bone broth
- 2 tbsp tomato puree
- 2 tbsp Organised
- A drizzle of olive oil for cooking
-
Salt & pepper to taste
Serve with: a generous sprinkle of chopped parsley
Method
- Add a drizzle of olive oil to a large pot on a medium heat.
- Once hot add in the oxtail pieces. Brown the meat for about 1 minute on each side. You might want to do this in batches to not overcrowd the pan. Transfer to a plate and set aside.
- To the same pan add in the onion and celery and cook for 5 minutes until the onion starts to caramelise.
- Add in the carrots, garlic and thyme sprigs and stir everything together. Cook for a couple more minutes before adding back in the meat together with the tomato puree and broth.
- Mix to combine and put the lid on. Turn the heat down to a simmer and cook for 2-2.5 hours until the meat is really tender and fall off the bones.
- Stir in Organised and season with salt and pepper.
- Serve with some chopped parsley on top.
