Category Archives: cure

Fall Spices Ox Tail

Ox Tail Strip

Ox tail is the beast mode version of ribs. They give your mouth that delicious and intoxicating fatty moment you can’t deny you love so much. Your caveman stomach is all kinds of Ramona level happy, it’s deep but always beautiful and there just for you. Unless you aren’t Scott Pilgrim…but she may have switched lovers by now anyway

That perfect tender moment of meat with just enough strength that you can pull at it and strings of savory meat fall to your chin.

I find it so enticing that I think of it all throughout my day, just waiting to come home and put it in my mouth. Now that I’ve used up my two pounds and dropped the bones back into my slow cooker with herbs and covered it in water to make some broth  (if you follow this deep wisdom of a redhead then expect liquid heaven, we can all pretend there’s heaven for this), I know how sad it is to live in life without ox tail. 

Raw Ox Tail Mind Lifting Mouthgasms (1)

My tail came from my local farmer and was cancer  free (did you hear about the report from WHO? Processed meat is officially linked to cancer.). She is actually the human who handed me my first package, like the golden ticket to my newly favored cut of meat. I remember like it’s in my memory, a white package stamped with it’s name: Ox Tail, and the price led the bottom of the paper off of the edge. I went home and followed this recipe first. A simple slow cooker Jamaican version that really needed the fresh burst of fresh herbs that my dried ones just didn’t lend.

Since fresh herbs are so expensive I knew I’d have to branch out with my next white package and go for a savory taste. 

I had just used pumpkin spice for my slowly cooked ketchup, pumpkin raw cookie dough, a couple of smoothies and some cookies. You don’t realize how much spice comes in that little container until you try and use all of it. I decided those cinnamon spices tantalized with cloves and allspice had to be used in meat. Those flavors would soak in and bring forth the depths of meat. This randomized decision led in to a fantastic finale that I’m incredibly excited to share with you, whoever you are and whoever you make it for. I’d honestly never cared so much about pumpkin spice until reading about all the immune boosting flavors of everyone’s favorite fall spices: cinnamon, nutmeg, allspice, and cloves all have high levels of magnesium and other things that boost our ability to fight off colds.

These spices are only  beaten by one nutrient source and that’s organ meat. The most nutrient dense food on this planet is organ meat and all of this balanced diet talk is about eating enough nutrients to make up for those we aren’t getting from the most delicious meat there is, organ meat. 

Ox Tail really needs to be marinated for hours before it is ready to be cooked. The meat is very firm. This means that the marinade gets into the meat more than it can get into the more shallow meats. Then you very slowly cook the ox tail because it also takes longer to cook due to its rough nature. This time is very much worth it though once you get to taste ox tail. 

Raw MLM

Ingredients: Fall Spice Slow Cooker Ox Tail


2 Lbs Ox Tail

4 TBS Avocado Oil (or EVOO)

2 Tbs Worcestershire Sauce or Coconut Aminos

Tsp Salt

3/4 Tsp Crushed Cloves

1/2 Tsp Crushed Allspice

1 Nutmeg

2 Cinnamon Sticks

1 Tsp Sliced or Chopped Fresh Ginger (optional)

Leeks: As many as you can fit

After Marinade Ingredients:

1 Tbs Oil

1/2 Cup Coffee or 1/4 cup Pure Cold Brew Coffee (or water)

(without any water added)

3/4 Cups Coconut Milk or Broth

Fall Spiced Ox Tail Mind Lifting Mouthgasms

Directions for Marinade:

  1. Place the oxtail in a large glass container or any container that can hold all of the ingredients (I’ve used a loaf pan before and covered it in foil).
  2. Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
  3. Rub the salt in with your hands (fair warning: make sure there’s no soap left on your hands after washing or it will leave a soapy taste in your meat).
  4. Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
  5. Add the onions and garlic.
  6. Let marinade in the fridge for about 24 hours or as long as you can.

Slow Cooking Directions

  1. Heat oil in a pan.
  2. Sear oxtail pieces on each side for two minutes.
  3. Put all of your marinade and the oxtail into a slow cooker.
  4. Pour in coffee or pure cold brew.
  5. Pour in coconut milk or broth.
  6. Cook on low for eight hours.

Visual Tutorial

Raw Fall Spices Ox Tail Strip MLM

Put all of the marinade ingredients and the Ox Tail into a large container after rubbing the salt into the meat

and let marinade for 24 hours.

Part One VT MLM

Put all of the ingredients into the slow cooker after searing the meat. Add leeks (not pictured) and cook on low with coconut milk and coffee for eight hours.

Part Two Tutorial MLM

Turn into a cute ox picture:

Fall Spiced Ox Tail Mind Lifting Mouthgasms

As usually this delicious food is paleo, lchf, keto, sugar free, grain free, gluten free, dairy free and nut free. Not that any of that matters when it comes to just enjoying food, because when it comes to organ meat there is not diet but for human connection.

And yes I mostly just said that for Google search purposes 😉

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Faster by the Dozen: Baked Eggs

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Baked eggs have a special little spot in my fridge that constantly gets refilled.

 Admittedly that spot changes all of the time because I share the fridge with three other people so items move as fast as the Jews. I am one by blood so I can mock this.

Every time I feel lacking in nutrients or a deep hunger craving hits I can just take one out, salt it/paprika it and then pop it right inside me. They also can be blissfucked into an egg salad or stuffed into a raw avocado. They’re especially great when you get tipsy and all food, even Taco Bell food, suddenly seems appealing.

Those mind barriers dropping. I swear I could help ADHD drop those horrid procrastinating fears by convincing society to let us be drunk all the time. I’ll even swear on dark raspberry chocolate laced in broccoli (cuz who cares if that dies?)

Eating a baked egg gives you one of those life moments where you have to remember back to your past self and shake your head with little glares. How have I not been baking a dozen perfect eggs into my mouth for so many years (or minutes depending on your age of course…what? We have baby robots by now somewhere)?

Admittedly I’ve still had the white stick to the shell in about a 15thish of the eggs I’ve peeled. Those moments are still far more rare than my boiling egg days.

What will truly have you leaving boiling eggs to the friend zone is that baking eggs is far less timely and you are brought to full completion far more often. I mean the eggs are. 

Eggs are that food everyone agrees is healthy, almost. It is closer than the agreement about all other foods so let’s just count it.

It turns out the yolks actually have the most nutrients though, so please don’t just eat the whites. If you are that odd then please send me the yolks and I’ll send some calorie free water to you in compensation.

Baked Eggs Necessities:

A Cupcake/Muffin Pan

Eggs (I trust Happy Egg Co and my farmer’s market for delicious mouth and mind eggs)

An Oven

For the Love of Baked Eggs:

  1. Turn your oven to 320 degrees
  2. Wait for your oven to reach 320 degrees
  3. Put your eggs into a cupcake or muffin tin (however many you want) and put them into the oven.
  4. TinsGo play an ARAM for 30 minutes, or read a book. (Let the eggs bake for 30 minutes, but at 26 minutes prepare an ice bath)
  5. Take eggs out of the oven and use tongs
  6. Tongsto immediately put the eggs into an ice bath. Turn them into a painting at this point.
  7. Ice bathWait until cool enough to handle and transfer to fridge. You can peel them now and store but I like to keep them in the shell for self pleasure and it makes me feel like they last longer.