The ingredients for this recipe were from items I had available in the fridge and pantry to include with the beautiful, grass-fed beef oxtails I recently purchased at our local Whole Foods Market. I loved the idea that they didn’t trim the tail part of the beef, which made it for an even more adventurous primal way of cooking! I also love a good crock pot meal, especially knowing that 4 to 6 hours from the time I started I have a comforting meal that awaits my family and me. I hope you enjoy this particular dish as much as I enjoyed creating it!
2-3 lbs beef oxtail (organic/grass-fed is optional; it’s what I bought)
1 tablespoon coconut oil (organic is optional)
1 package bite size medley potatoes
2 carrots, chopped
1 onion, chopped
2 cans coconut milk
1-2 teaspoon(s) curry powder
1-2 teaspoon(s) Ras el Hanout (purchased online; you can also find this at a Whole Foods Market or similar markets)
1-2 teaspoon(s) roasted ground ginger
1 tbsp paprika
2 bay leaves
Kosher salt (or similar) and fresh ground pepper
1. In a large skillet, saute the beef oxtails until they are golden brown (you can also season them whilst being sautéed to lock in some flavors within the meat) ; transfer to a slow cooker.
2. Using the same pan, saute the remaining ingredients, adding the same spices. The amount should be based to your liking. Add 1 1/2 cans of coconut milk and stir slowly until all ingredients are blended together. Transfer this onto the slow cooker and set to cook on high for 4 hours.
3. About 5 minutes remaining on the slow cooker add the remaining 1/2 can of the coconut milk and 1 tbsp of paprika. Mix slowly in the crock pot.
4. Transfer into a large dish. Serve as is–since this recipe has loads of potatoes; or simply atop on a bowl of steam rice; or side with warm slices of French baguette for saucing purposes 😉 but indeed all optional!