Oxtail stew w. leek and allspice

Recently there was campaign on this pretty leek in our store, so we bought a few of them. And of course, one of them had to be used with our favorite meat, the oxtail, in a stew! A simple one with only allspice and bay leaves as seasoning together with the leek and a red onion.

Oxtail stew with mashed turnip and swede.

The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!

Paleo oxtail stew

Ingredients needed:

  • Oxtail
  • Bone broth
  • Leek
  • Red onion
  • Allspice
  • Bay leaves
  • Salt and pepper
Ingredients used in the oxtail stew.

How to:

  1. Chop the leek and onion and fry them until soft in the pot.
  2. Add the oxtail and cover with bone broth + water if needed.
  3. Grind the allspice in the mortar if you have whole seeds and add together with a few bay leaves and salt and pepper in the pot.
  4. Let it boil for about 30 minutes and then rest in the Wonderbag for at least 5 hours, or leave it to simmer on the stove top.
  5. Let it boil a couple of minutes on the stove top before serving.
Oxtail stew coming out of the Wonderbag.

The bone broth we used in this stew was freshly made in the Wonderbag just before. The Wonderbag really have a hard time during our weekends!

Paleo dinner with oxtail stew and red wine.

A nice Italian red wine was enjoyed to the dinner as well.

Happy oxtail cooking,

Cecilia & Magnus


Oxtail stew

Oxtail is our favorite meat, it’s so tender and the bones gives a lovely gelatinous broth afterwards. Let’s share one way to cook it! Use organic ingredients for the best taste.

Dinner is served!

Oxtail stew with root vegetables

  • Oxtail from the butcher
  • Celeriac
  • Turnip
  • Carrots
  • Garlic cloves
  • Fresh oregano
  • Green pepper
  • Cardamom seeds
  • Salt & pepper
  • Apple cider vinegar
Ingredients for this oxtail stew.

Chop the veggies and garlic and place in the bottom of a pot that can fit into the oven. Not all the celeriac may fit, but that’s fine. We prefer our Schlemmertopf clay pot. Add the oxtail on top, add the seasoning and sprinkle with some apple cider vinegar.

Can’t get enough of this lovely meat!

Put the lid on the pot and leave in the oven at 175°C for a couple of hours. When finished, remove the veggies and the dripping into a saucepan together with the celeriac that didn’t fit into the pot. Cook until the fresh celeriac is soft and than mash slightly with a blender.

Can you see how tender it is?

With this recipe I also share one of my “secret ingredient” things; green pepper together with cardamom seeds! You need to try it!

Enjoy your meal and don’t forget to save the bones for a bone broth!

/Cecilia & Magnus