Oxtail Stifado : A Slow Cooked Stew

Another low carb recipe idea from Swedish chef Birgitta Höglund who is featured on Diet Doctor site and also has a popular low carb/Paleo recipe blog with more delicious recipes.

She writes ..."When I spend time in Greece, I like to eat slow-cooked stews made with lamb, pork, and rabbit, 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. Stifado, a stew featuring hints of cinnamon and orange, is a staple of most local restaurants. They usually make it with stew meat; here I’ve used a nutritious cut—oxtail."

Ingredients:
4 servings

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

More about Oxtail:
Possibly the most unctuous, flavour-some cut of beef and inexpensive too. Oxtail (literally the tail of an ox) is most often sold cut into individual caudal vertebra - ranging in size from tennis-ball sized pieces where the tail joins the body to the acorn-sized tip of the tail.

Buyer's guide:
Be sure to get plenty of big pieces from your butcher as these will yield most meat; the smaller pieces will add richness and flavour to the sauce or stock.

Preparation:
Oxtail needs a seriously slow cooking time – at least three hours - but will reward you with a deep, hearty stew or soup. Make oxtail soups and stews the day before, leave to cool, then scrape off the solidified fat the following day before reheating.

Details from here

why not take your seat in the taverna to enjoy this delicious dish

All the best Jan