• 2 lb. beef oxtails
  • 2 onions, chopped
  • 2 carrots, chopped
  • 1 c. shitake mushrooms, chopped
  • 1 jalapeño pepper, minced
  • 2 c. beef stock
  • 4 garlic cloves, minced
  • 3 T. tomato paste
  • 1 tsp. ground allspice
  • 1 tsp. tamarind paste
  • 4 sprigs of fresh thyme
  • 1 T. Coconut oil or grass-fed butter
  • Sea salt and pepper

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I love discovering new foods that, maybe just a few years ago, I would have never tried!  The crock is the absolute perfect companion to this recipe for Slow Cooker Paleo Island Oxtail.  Make a stop at your local butcher for this flavorful and rich cut of beef.

  1. Heat coconut oil or butter in a large skillet (cast iron preferably) over medium-high heat.
  2. Season the oxtails with sea salt and pepper.
  3. Brown on all sides, about 3-4 minutes each side and place in crock.
  4. Add the diced onions, carrots, mushrooms, and jalapeño to same skillet.
  5. Cook over medium heat for 4-5 minutes, or until the onion is translucent.
  6. De-glaze the pan by adding the beef stock to skillet, then garlic, tomato paste, allspice, and tamarind, scraping up all of the browned bits in skillet.
  7. Remove the pan from the heat and pour this sauce over the oxtails in crock.
  8. Cover and crock on LOW 8 hours.

Happy Crocking!

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Slow Cooker Paleo Island Oxtail


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