Succulent Oxtail Stew

Ox tail is a bony cut of beef that is super nutritious, a quality source of protein, rich in gelatin and healthy fats. Making it amazing for gut barrier repair (leaky gut), joint and connective tissue health and hair, skin and nails. Bonza



800g - 1kg oxtail pieces

1/2 large head of broccoli, cut into medium chunks

1/2 large head of cauliflower, cut into medium chunks

1 large carrot, chopped roughly

1 medium onion, sliced

2 cloves garlic, minced

1 tbsp grass fed butter or ghee

1 tbsp turmeric, ground

2 tsp coriander seeds

1 tbsp cumin, ground

1 tsp chilli flakes (optional) or 1/2 fresh chilli sliced

1 bay leaf (optional)

2 tsp himalayan salt

2 tsp cracked black pepper

1/2 cup of bone broth or filtered water

1/2 cup of organic coconut cream or milk




Heat turmeric, cumin, coriander and chilli in a stock pot or slow cooker on medium heat. Stir for around 2 minutes until herbs and spices are aromatic.

Add grass fed butter or ghee, onions and garlic and sauté for around 2 minutes until onion is soft and translucent.

Add oxtail. Lightly brown on both sides. This should take a few minutes.

Add all of the remaining vegetables, bone broth and coconut cream or coconut milk, salt and pepper. Toss to combine all ingredients well.

Reduce heat to low and cook on low heat for 3-4 hours until meat falls off the bone.

I like to mash the vegetables a little using a hand held masher to get a thick, creamy soup consistency.

Plate up and enjoy.


Serves 3-4

Save any leftovers to enjoy as a super nutritious meal the next day.





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