Grassfed Oxtail Stew

Do you have to use grassfed oxtail in this stew? No, but I'll tell you why you might want to!

Grassfed meat comes from animals allowed to graze on grass for the entirety of their lives. These animals were not jam-packed together on a feedlot, fed grains their digestive systems were not meant to handle in addition to antibiotics and hormones, while standing belly-deep in their own feces. Grassfed means a better life for the animals, better for the soil and the planet, and better nutrition for consumers. Grassfed meat contains higher levels of omega-3 fatty acids which reduce inflammation in the body as well as Vitamin K2, a vital nutrient mainly found in grassfed meat, eggs, cheese and other dairy products. Grassfed is a win-win situation.

These days, grassfed meat is readily available. You can find grassfed beef at Trader Joe's (both fresh and frozen), Aldi, Walmart, Costco, Whole Foods, and probably most other supermarkets. Yes, grassfed meat is a bit more expensive. I usually pay between $5-$6 per pound for ground beef at either Aldi or Trader Joe's, but it goes on sale sometimes for less. The oxtails I bought for the stew I'm making today were ordered from US Wellness Meats. (Check out their website here: www.grasslandbeef.com.)

Oxtails come from cows, not oxen as you might assume! The tail contains some muscle, quite a bit of fat, and lots of connective tissue. This breaks down as it cooks, creating a rich and delicious stew filled with nutrients like collagen (a type of protein which is great for your skin and joints) and minerals such as magnesium, calcium, and potassium.

Oxtail stew is a staple in Jamaica, and my recipe borrows elements from this tradition.

Ingredients:

1-2 pounds sliced oxtail
1 large yellow onion, chopped
1 cup sliced celery
2 large carrots, sliced
6 garlic cloves, chopped
1-2 TB olive oil (or coconut oil or beef tallow)
1 TB turmeric
2 teas. allspice
1/2 teas. nutmeg
1/4 teas. cayenne pepper (optional)
1 teas. thyme
1-2 TB ketchup (or tomato paste)
1-2 TB Worchestershire sauce
1 15 oz can diced tomatoes
1 quart homemade chicken or beef broth
1 cup frozen peas

In a heavy Dutch oven, warm the olive oil over medium heat. Add the oxtail slices and brown on all sides. Remove from pan. Add more oil if needed, then add onion. Saute until translucent. Add turmeric and additional spices. Cook for another minute before adding back the oxtails, plus all additional ingredients except the peas. Bring to a boil, then simmer over low heat for approximately 2-3 hours. Stew is done when meat is soft and falls off the bones. Remove the meat from the bones and return to pot. Add frozen peas and cook another minute until everything is heated through. Serve in large bowl over mashed potatoes, if desired! Makes 2-4 servings.