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.
The stew was served with kale, radishes and a mash of turnip and swede. Vegetables of the season!
Time to find what the Wonderbag can do with our favorite piece of meat – the oxtail! We did a classic stew with canned tomatoes, onions, chili and herbs and of course our bone broth as the base.
The recipe can of course be used for making the stew on the stove or in the oven as well. A Wonderbag isn’t necessary but it makes it more convenient with slow cooking!
Tomato oxtail stew
Apple cider vinegar
Salt and pepper
Chop the onions and garlic and brown carefully in a pot with coconut oil.
Brown the oxtail on all sides, this need to be done with a few at the time as all of the pieces won’t fit in the bottom of the pot at the same time.
When all pieces are browned, add everything into the pot and fill up with water so that everything is covered.
Let it boil for 30 minutes and wrap it up in the Wonderbag (or leave at the stove or put into the oven).
Wait for at least 5 hours before unwrapping it.
And out of the Wonderbag comes the most tender oxtail we have tried! It just melts apart and loses from the bone without any resistance. Remember to save the bones afterward in the freezer to be able to do more bone broth.
We had the stew together with turnip fries, which was a good taste combination.
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.
Oxtail stew with root vegetables
Oxtail from the butcher
Salt & pepper
Apple cider vinegar
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.
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.
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!
We try to buy the most of our meat from our butcher that supply us with locally, grass-fed and organic meat from cow, pig and lamb. Its a small tour to get there and heavy to take on the bus, so we buy some organic meat in the store as well.
Before going there this time we had ordered lambs heart, since organ meats (except from liver) isn’t their normal supply. Sad, since everyone should eat more of organ meats. But its good that we at least can order it!
Every time we go there, we also make sure to get our favorite meat! Do you know what it is..?
It’s oxtail! Amazingly tender meat with loads of fat and gristle. After eating the meat the bones are saved for bone broth, which get very gelatinous.
Our second favorite is the pork belly that become crispy and melting soft at the same time after a good run in the oven.
This time we also stocked up on some minced meat, were we get to chose the proportion of beef and pork. Usually we prefer to have slightly more pork in to get the good fat, but the beef gives a better taste.