Autumn Low-Carb Oxtail Stew


Step 1Preheat the oven to 150 °C/ 300 °F (fan assisted), or 170 °C/ 340 °F (conventional). Season the meat with salt and pepper.

Step 2Place the oxtail in a preheated large non-stick pan greased with ghee. Briefly brown from all sides.

Step 3Transfer the oxtail into a baking dish.

Step 4Peel and halve a large red onion, juice the orange, peel the carrot and halve the garlic head.

Step 5Place all the spices in a pot, bring to boil and cook for about 5 minutes. When done, take from the heat and set aside.

Step 6Place all the ingredients from the pot on top of the browned oxtail. Cook for 3-4 hours until the meat is soft (almost falls apart).

Step 7When done, remove from the oven and leave to cool down. Discard all the spices, orange and vegetables - or eat the softened vegetables if you cannot resist :)

Step 8Using a fork, separate the meat from the bones and place into a bowl. Pour some of the sauce over it.

Step 9Fold the shredded meat on top of fresh lettuce leaves and enjoy!