Ready to dive into a world of deep, savory flavor? If you’ve been curious about oxtail or marrowbones, this is the perfect recipe to start. This slow-cooked stew transforms these humble ingredients into a fall-off-the-bone masterpiece, creating a rich, velvety base that’s simply unforgettable. Paired with tender chicken and a nutrient-packed punch from lamb’s liver, this dish is the ultimate in satisfying comfort food. It’s a culinary adventure that rewards you with every single bite.
Ingredients
• MAKES: 8 servingsPREPARATION TIME: 20 minutesCOOKING TIME: 4 to 5 hours
• STEW
• 2 pounds / 900 g oxtail, will yield about 50% meat
• Salt and pepper
• 2 tablespoons / 30 g / 1.1 oz ghee or other healthy cooking fat, divided
• 2 or 3 pieces marrowbones
• 1 whole chicken breast, bone in and skin on, 400 g / 14.1 oz
• 12 ounces / 340 g lamb liver, sliced
• 1 medium yellow onion, 110 g / 3.9 oz, chopped
• 4 cloves garlic, minced
• 2 large celery stalks, 128 g / 4.5 oz, sliced
• 2 cups / 480 ml chicken stock or bone broth
• 1/4 cup / 60 ml coconut aminos
• 1 tablespoon / 15 g / 0.5 oz sriracha hot sauce
• 14.1 ounces / 400 g canned chopped tomatoes
• SUGGESTED SIDES
• 3 medium turnips, 600 g / 1.3 lb, peeled and diced
• 1 medium savoy cabbage, 500 g / 1.1 lb, sliced and core removed
Instructions
1. Set your 5- to 6-quart / 4.7- to 5.7-L slow cooker to its desired heat setting. Season the oxtail, marrowbones, and chicken with salt and pepper.
2. In a large heavy-based saucepan or Dutch oven, melt half of the ghee over medium-high heat. Brown the oxtails on all sides and transfer them to the slow cooker. Brown the cut sides of the marrowbones for one minute each and add them to the cooker. Place the chicken breast skin-side down in the pan and crisp the skin for about 5 minutes, then add it to the slow cooker along with the sliced liver.
3. Melt the remaining ghee in the same saucepan. Add the chopped onion and cook for 5 to 8 minutes until lightly browned. Stir in the garlic and celery.
4. Pour the chicken stock, coconut aminos, sriracha, and chopped tomatoes into the saucepan. Bring the mixture to a boil, using a spoon to scrape all the flavorful browned bits from the bottom of the pan.
5. Carefully pour the hot liquid mixture over the meat in the slow cooker. Cover with the lid and cook on high for 4 hours or on low for 8 hours.
6. Once cooked, shred the meat from the bones. Strain the cooking juices to use for cooking vegetable sides or as a base for a gravy. Store the shredded meat in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutritional Information
• PER SERVING (WITHOUT SUGGESTED SIDES)
• Total carbs: 5.5 g
• Fiber: 1.1 g
• Net carbs: 4.4 g
• Protein: 39.3 g
• Fat: 30.5 g
• Energy: 462 kcal
• Macronutrient ratio: Calories from carbs (4%), protein (35%), fat (61%)
Pro Tips
• Don’t skip the browning step! Searing the oxtail, marrowbones, and chicken skin creates a deep, caramelized flavor base that is essential for a rich stew.
• After the stew is finished, don’t discard the bones. Use the oxtail bones, chicken carcass, and marrowbones to make a highly nutritious, flavorful bone broth.
• For a thicker, richer sauce, strain the cooking liquid into a saucepan after cooking, bring it to a simmer, and let it reduce by a third before serving over the meat.
• The rendered marrow from the bones is liquid gold. Scoop it out and mix it directly into the stew for an extra boost of richness and a silky texture.
FAQ
Q: Can I skip browning the meat to save time
A: No, it is not recommended. The recipe emphasizes that searing the oxtail, marrowbones, and chicken skin is an essential step that creates a deep, caramelized flavor base for a truly rich stew.
Q: What should I do with the bones after the stew is cooked
A: Don’t throw them away. The recipe suggests using the leftover oxtail bones, chicken carcass, and marrowbones to make a nutritious and flavorful bone broth.
Q: How do I make the sauce thicker
A: To create a thicker, richer sauce, strain the cooking liquid into a separate saucepan after the stew is finished. Bring it to a simmer and allow it to reduce by about a third before serving.
Q: Is this oxtail stew recipe keto-friendly
A: Yes, this recipe is very low in carbohydrates. With only 4.4 grams of net carbs per serving (without the suggested sides), it can easily fit into a keto or low-carb diet.
