Oxtails 😋greens w/ butternut squash

Oxtails! Yep, I know it's not something you see everyday, depending on where you live, but I enjoy them. My first experience with oxtails were at a Jamaican restaurant.  They fell off the bone, so tender!

However, the traditional Jamaican scotch bonnet peppers came back to haunt me.  

Inspired, I had to make an AIP, thyroid friendly version. But if you can tolerate spicy, by all means add some peppers. Lol.

Ingredients

2 lbs of oxtails

1 inch peeled ginger root

1 medium onion (sliced)

4 cups Beef Stock

2 Tbsp Coconut Oil

½ Cup Coconut Cream

1 stalk of green onion

2 tsp onion powder

Salt to taste

Instructions 

Season the oxtails with salt and onion powder. Use 2 tsp of salt (you'll use more salt later)

In a dutch oven or large skillet, heat coconut oil over medium heat. Brown each side of oxtails. 3-5 mins each side.

If you have a Pressure Cooker

1. Place oxtails and all other ingredients except the coconut cream into a pressure cooker. 
2. Cook on High pressure for 45 mins
3. Once done, release pressure. 
4. Add coconut cream and more salt to taste. 

If you don't have a Pressure Cooker

1. Add everything to Dutch oven or large pot.
2. Cook on high heat. Bring to a boil on stovetop
3. Then cover and reduce heat to a simmer for 3 hours. Check periodically to add stock or water as needed. 
4. Once tender, add coconut cream. 
5. Let simmer for 5 mins
6. Season to taste with salt. 

Enjoy with kale and butternut squash. Or your favorite sides.