Braised Oxtail Ragu

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Braised ox tail🍖recipe👇🏻👇🏻👇🏻💯made from pantry ingredients. This was the first time I had ever tasted oxtail...

Y'ALL! It was SO unctuous, fatty, & tender.

DM or comment & I'll send you the link to order the beef🍖🤗✔️

❓❔One of the most common questions I get asked is if beef is healthy to eat.

Here are my thoughts...

✔️Beef raised in factory farms is often fed processed grains, soy, or other foods that they would not be eating in nature if foraging on fields & grass. Therefore, this type of beef is higher in pro-inflammatory omega-6 fatty acid & lower in vitamins, minerals, & Omega3 fatty acids as compared to grass-fed & finished beef

✔️Additionally, any food choice, including beef, should be discussed with your health care practitioner because everybody has different goals & health concerns. There is no dietary plan that is one-size-fits-all... for ex some people made feel better on a keto diet vs others a plant-based diet.

✔️The other follow-up question I usu receive is, is beef a poor choice bc of the environmental impact? In fact, agriculture and beef is a very small percentage of environmental emissions AND grass-fed & finished beef (due to its high plant density on pasture) may have a positive impact on the environment. I spoke with the owners ofBeaver Brook Ranchabout it in a recent TV episode.

✔️Recipe atEatyourwaytowellness.com/recipesby EOD🤗


WANT THE BEEF? Order it from Beaver Brook Ranch.

Ingredients:

  • 2-3 lbs of oxtail

  • 2 small onions, diced

  • 2- 24 oz jars of organic, peeled and crushed tomatoes

  • 2 cups waters* as needed

  • 4 cloves garlic, peeled and whole

  • 2 tsp dried thyme

  • 2 tsp dried parsley

  • 1 tsp pink salt

  • 1 tsp black pepper

  • Pasta, rice, veggies, or quinoa on the side.

  • Cast iron dutch oven, baking dish, or covered, oven safe pot.

INSTRUCTIONS:

  • Preheat oven to 375 degrees F.

  • Add oxtail to cooking vessel and roast, covered, for 30 minutes until edges are brown and crusty. DO NOT add oil! The meat will release it's natural fats and juices.

  • Add garlic, onions, spices. Replace cover and cook for additional 15 minutes.

  • Add tomatoes. If you want a looser, thinner sauce, add water. If you prefer a thicke rage, then omit. Replace cover and cook for an additional 30-40 minutes.

  • Remove the cooking vessel from the oven and carefully remove the meat from the bones of the oxtail. Mix meat into the rags.

  • TIP** Save the bones and make bone broth with them!

  • Serve over your choice of side. I pirate the rage with quinoa , YUM!





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Please note, this is my recipe, however, I found this picture on google, from Confessions of a Fit Foodie! Just wanted to give her credit it!

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