Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Caribbean Oxtail

Slow Cooker Paleo Caribbean Oxtail

  • Cooking Time:

    6 hours on High
  • Servings:

    4

Ingredients

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


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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

Leave a Reply

avatar
  Subscribe  
Notify of

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

Crockpot Books

Get Crocked: Fast & Easy Slow Cooker Recipes

Read More

Sign up for my Newsletter!

Get the best slow cook­er recipes, tips & tricks right to your inbox!
PLUS be the first to know about my give­aways and con­tests!

  • This field is for val­i­da­tion pur­pos­es and should be left unchanged.
Top
Share
Tweet
Pin
+1