She writes ..."I like to eat slow-cooked stews ..., as well as other dishes made from tougher cuts of meat left to simmer a long time to bring out their wonderful, tender texture and rich flavor." This "Stifado", stew features hints of cinnamon and orange, and "here I’ve used a nutritious cut — oxtail."
Oxtail needs a slow cooking time – but will reward you with a deep, hearty stew or soup. A perfect dish for the cooler winter and Christmas Season!
17g carbs per serving
8 pearl onions
3 garlic cloves
2 fl. oz. (50 ml) tomato paste
2 lbs (900 g) oxtail, cut into pieces
1–1,5 tablespoon salt
½ tablespoon black pepper corns, coarsely crushed
1 organic orange
1¼ lbs (500 g) tomatoes, crushed
2 tablespoons red-wine vinegar
2 cinnamon sticks
2 bay leaves
8 whole allspice berries
1 tablespoon oregano
1 pinch ground cloves
5 oz. (150 g) butter
You can see the original article, recipe, full instructions at Diet Doctor site here
Amazon has a sale on Birgitta's cook book, available as an E-book.