Oxtail Ragu (Paleo, AIP)
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 3 lbs oxtail
  • 1 cup pure, unsweetened cranberry juice
  • 2 cups water
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. fat of choice
  • ½ large onion, chopped
  • 1 clove garlic, minced
  • 1 large carrot, chopped
  • 2 stalks celery, chopped
  • 1 Portobello mushroom, chopped
  • Optional: 1 tbsp. arrowroot powder mixed with 1 tbsp. cold water
  1. Place the oxtail in a slow cooker. Add the 1 cup of cranberry juice, 2 cups of water, and 1 tbsp. of apple cider vinegar. Cook on high for four hours.
  2. Remove the oxtail from the slow cooker, pick off the meat, and set aside.
  3. Reserve the stock. In fact, you can set the stock in the freezer for about 45 minutes in order to more easily remove the fat.
  4. Add 2 tbsp. of fat to a large pot and heat over medium heat. Add the onion, garlic, carrot, and celery. Saute for about 7-8 minutes until the onion becomes translucent. Add the mushroom and saute for a couple miutes more.
  5. Add 2 cups of reserved stock and the oxtail meat.
  6. Bring all contents of the pot to a boil, cover, reduce heat and let simmer for 20 minutes.
  7. You can add the optional arrowroot powder mixed with water at this point if you desire a thicker consistency. Stir until thoroughly mixed.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/oxtail-ragu-paleo-aip/