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.
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.
Ingredients: Fall Spice Slow Cooker Ox Tail
2 Lbs Ox Tail
4 TBS Avocado Oil (or EVOO)
2 Tbs Worcestershire Sauce or Coconut Aminos
3/4 Tsp Crushed Cloves
1/2 Tsp Crushed Allspice
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
Directions for Marinade:
- 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).
- Squeeze lemon juice over the oxtail and discard or chop up the rind into some soda water with vodka.
- 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).
- Pour the oil over the oxtail and the the Worcestershire sauce or coconut aminos.
- Add the onions and garlic.
- Let marinade in the fridge for about 24 hours or as long as you can.
Slow Cooking Directions
- Heat oil in a pan.
- Sear oxtail pieces on each side for two minutes.
- Put all of your marinade and the oxtail into a slow cooker.
- Pour in coffee or pure cold brew.
- Pour in coconut milk or broth.
- Cook on low for eight hours.
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.
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.
Turn into a cute ox picture:
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 😉