People don’t talk about
oxtail stew these days, but it’s a true Primal-worthy classic.
With an arguably richer taste than beef and more succulent feel
when cooked for stew or soup, oxtail might just become a new
favorite. But the real difference (and reason behind the appealing
stewed texture) is the ample connective tissue—an incredible
source of collagen for the benefit
of skin, hair, joint health,
performance and more. (Since we used bone broth here in lieu of
water or regular stock, this recipe is one of the best you can make
for collagen content.) You’ll enjoy warming up with this
gelatinous, flavorful and hearty dish on a late winter night. And
you might consider making an extra batch: it tastes even better the
Time In the Kitchen: 25 minutes (plus cook
- 2 pounds grass-fed oxtail
- 1 1/4 cup beef bone broth
- 1/4 cup Primal Kitchen® Barbecue Sauce
- 1 lb. small red potatoes (about 6), cut into bite-size
- 4 large carrots, cut into 1-inch-thick slices
- 1 large onion, cut into bite-size pieces
- 2 slices nitrate-free bacon, cut into 1-inch pieces
- Salt and pepper to taste
Heat Instant Pot on Saute and crisp chopped bacon. Remove and
drain on paper towel.
Season oxtail and sear on all sides in bacon fat (3 min per
Add in other ingredients and cook 45 minutes on Manual High
(Sealed). Let vent 15 minutes.
For slow cooker: cook bacon and sear oxtail in separate pan.
Then cook all ingredients in slow cooker on low for 8 hours.
Nutritional Information (per serving):
- Calories: 719
- Net Carbs: 24.6 grams
- Fat: 36 grams
- Protein: 67 grams