Thick, rich tomato heavy ox tail ragu was one of my favourite meals before going AIP. I would fight my brother in law for the bones, sucking up all the succulent marrow!
Braising meat is very time consuming so this makes for a perfect slow cooker meal, and you can easily make a big batch to freeze.
The cuts suitable for braising are full of muscle and collagen, adding so much flavour and goodness to dishes.
Heat the oil in a large skillet and fry the oxtail until browned on both sides,
Add all the vegetables and fry for 1 minute.
Transfer the meat/vegetable mix in a braising pan or slow cooker. Add the bone broth, cover the pan and braise in the oven for 1 and ½ hrs; or until the meat is fork tender. If needed add some more bone broth.
Meanwhile heat the oil for the vegetables in a stockpot. Add the onions and fry for 30 seconds, then add the cabbage and fry for another 2 minutes until the cabbage starts to wilt. Add the coconut cream, lower the heat, cover the pan and simmer for 10 minutes.
When the oxtail is fork tender remove the meat from the pan and keep aside.
Remove the vegetables with a slotted spoon from the liquid in the pan and transfer to an up-right blender. Blend smooth.
Return the mix to the pan and strain through a fine sieve.
Divide the oxtail over plates, place some vegetables on the side and spoon the gravy over the dish.
Nutritional values are manually calculated and based on the ingredients specified. Nutritional value per serving: Calories: 1070.3. Fat: 85.7g Saturated Fat: 30.2g Sodium: 352.0mg. Sugar: 3.3g Carbohydrate 27.1g Protein: 53.6g Dietary fibre: 7.4g