Braised beef recipe is made made from pantry ingredients. I used oxtail, but any beef roast will work.
That being said, this was the first time I had ever tasted oxtail…
Y’ALL! It was SO unctuous, fatty, & tender.
I choose beef from Beaver Brook Ranch, a grass fed and finished ranch in Hope, New Jersey. 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.
2- 24 oz jars of organic, peeled and crushed tomatoes
2 cups waters* as needed
4 cloves garlic, peeled and whole
2 tsp dried basil
2 tsp dried parsley
2 tsp dried oregano
1 tsp pink salt
1 tsp black pepper
Pasta, rice, veggies, or quinoa on the side.
Cast iron dutch oven or thick bottomed stock post with oven safe lid.
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!