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Oxtails 😋greens w/ butternut squash

March 9, 2022 • 0 comments


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.

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


👉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. 

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