• 2 lb. beef oxtails, or Grass-Fed Beef Stew Meat
  • 2 onions, diced
  • 2 carrots, diced
  • 4 garlic cloves, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 jalapeño pepper, minced (optional)
  • 2 c. beef stock, homemade or organic is best
  • 3 T. tomato paste
  • 1 T. allspice berries (or 1 tsp. ground allspice)
  • 1 tsp. fish sauce (Red Boat Fish Sauce is a good choice)
  • 4 sprigs of fresh thyme (or 1 tsp. dried thyme)
  • Coconut oil or fat of choice
  • Sea salt and pepper

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Slow Cooker Paleo Caribbean Oxtail has an amazing flavor. Browning the oxtail is a step you will not want to skip as it adds so much flavor.

  1. Prepare the vegetables by dicing the onions and carrots; and mincing the garlic and ginger.
  2. Jalapeño pepper are optional, if you choose to use them, remove some or all of the seeds and mince.
  3. If you like the spice, you can keep some of the seeds or even add a hotter pepper such as habanero.
  4. Heat coconut oil in a skillet over medium-high heat. Sprinkle the oxtails with salt and pepper. Brown them on all sides, and transfer to the slow cooker.
  5. In the same skillet, add the prepared veggies, onion, carrot, garlic, ginger and jalapeño. Cook over medium heat for 4-5 minutes.
  6. Place the beef stock, tomato paste, allspice berries, fish sauce and thyme to the skillet.
  7. With a wooden spoon or spatula, deglaze the pan, by scraping up all the browned bits from the oxtail.
  8. Pour the contents into the slow cooker to cover the oxtail.
  9. Cover. Cook on High for 6 hours.

NOTE: If you can’t find oxtail, you can substitute with Grass-Fed Beef Stew Meat!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Paleo Caribbean Oxtail

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