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    Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it’s perfect for parties. This dish serves 4 people.



    1. Preheat the oven to 160°C. Season the oxtail and spread with grain mustard.

    2. Place garlic, onion, leek and celery in the base of a deep roasting dish. Top with oxtail, bay leaves and rosemary. Pour in wine and stock until oxtail is submerged. Cover dish with foil and roast in the oven for 1 1/2 hours.

    3. Heat coconut oil in a pan and fry mushrooms and tomatoes until softened. Add to oxtail 5 minutes before the end of cooking time.

    4. To serve: Garnish with herbs and serve with broccoli rice.


    Fat 49g Carbs 20g Protein 87g
    • Serves 4

    Source: Lose IT


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