My Favorite Oxtail Stew

Ever since I was little, I’ve always loved oxtails. My grandmother was Indonesian so she frequently made us delicious oxtail stews, soup and broth. As a nutritionist, I’m always wanting to find ways for clients to get in this nutrient-dense food. It’s especially important in preconception, pregnancy and postpartum.

Oxtails are rich in collagen that promotes skin health, good for muscles, provides strength to bones, maintains joint health, and is important for heart health. They’re rich in protein, iron, folate, B vitamins and more! This has been one of my favorite recipes to make for postpartum mama clients and to share with clients to promote “nose-to-tail” eating and nourishing their body.

Oxtail Stew

Ingredients

6 pounds beef oxtails

1 onion, minced

1 tsp salt

1 tsp raw sugar

1/2 tsp garlic powder

1/4 cup ketchup

1/3 cup soy sauce

2 tsp coconut aminos

1 tsp ground allspice

3 tomatoes, diced

1 bunch scallions, minced

2 cans butter beans, drained

Directions

Put everything but the beans in a 10qt pot (I love a dutch oven for this – my favorite is Misen (even though it’s a little small). Fill with enough water to cover everything so that nothing is uncovered. Bring to a boil, then reduce the heat to medium or medium-low and cook until tender, 2 hours. Add the beans and stir until everything is well mixed. Once done, portion out in bowls and enjoy!