Servings: 3 · Prep Time: 10 mins · Cooking Time: 300 mins
Total Time: 310 mins
Soups | Fibre
This is a delicious dish from a bygone age. not only does it taste great, but it is also super healthy too.
- Red wine (1/3rd bottle)
- Celery (2 sticks)
- Konjac Flour (1 or 2 tsp)
- Garlic (3 cloves)
- Salt & pepper
- Star Anise
Buy a fresh oxtail from your butchers. While you are there, ask him for a bag of bones too (to. Make an awesome stock). Oxtail is getting quite expensive, especially in the winter (Tesco's currently also sells them), but it's truly worth the cost. Store in fridge for only one or two days (according to butcher). Find a pan just bigger than the tail and fill with water. Bring to the boil and immediately then reduce to a simmer. I leave mine cooking for 2 hours.
I then turn off the heat and as it cools sieve the juice into a slow cooker. Remove the meat from the bone and put the bone in the slow cooker too, along with the bones you bought from your butcher or saved from a previous meal (all my bones end up in a bag in the freezer for this very reason).
Pull the meat off the bone, cover and store in the fridge for 12 to 24 hours.
Next day, add it to your Primal beef stock and add 3 carrots, 1 chopped onion, 1/3rd bottle red wine, 2 celery sticks and 3 garlic cloves. Add one or two teaspoons of konjac flour.
There is evidence that gelatin reduces the signs of skin aging and may reduce joint and bone pain and even increase brain function. Gelatin is rich in protein (it contains at least 18 amino acids), that provides it with its many potential health benefits. One star anise (remember to remove it before serving).
Put in slow cooker on low for 5 hours. Half way through if not looking thick enough add more gelatine.