Braised Oxtail Stew
Why This Is Strictly Keto
Oxtail is simply braised beef — bone, marrow and collagen-rich meat — in crushed tomatoes and bone broth until it falls apart. No flour dredge and no roux thicken this stew; the gelatin from the bones does that work naturally, so the whole dish is real, whole-food ingredients from the butcher case and pantry.
Ingredients
- 3 lbs oxtails, cut into segments
- Salt and black pepper, to taste
- 2 tablespoons avocado oil
- 1 yellow onion, sliced
- 3 carrots, chopped
- 6 garlic cloves, smashed
- 2 cups crushed tomatoes (no sugar added)
- 2 cups beef bone broth
- 1 tablespoon fish sauce
- 2 tablespoons balsamic vinegar
- 2 sprigs fresh thyme
- 2 bay leaves
- Fresh parsley, chopped, for garnish
Instructions
Sear the oxtails: Season oxtails generously with salt and pepper. Heat oil in a Dutch oven over medium-high heat and sear oxtails on all sides until deeply browned, about 8 minutes total. Remove and set aside.
Build the base: In the same pot, sauté the onion and carrots until softened, about 5 minutes. Add the garlic and cook 30 seconds until fragrant.
Braise: Return the oxtails to the pot. Add the crushed tomatoes, bone broth, fish sauce, vinegar, thyme, and bay leaves. Bring to a simmer.
Slow cook: Cover and reduce heat to low. Braise for 3 hours, turning the oxtails occasionally, until the meat is fork-tender and pulling from the bone.
Finish: Skim excess fat from the surface, discard the bay leaves, and adjust seasoning. Garnish with fresh parsley before serving.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~480 kcal | 34g | 38g | 7g |
Tips
- A slow cooker works well too: sear the oxtails on the stovetop first, then transfer everything to a slow cooker on low for 6–7 hours.
- Make it a day ahead — the flavor deepens overnight, and it’s easy to skim the chilled fat off the top before reheating.
- Serve over cauliflower mash or alongside braised greens to soak up the rich sauce.
