Garlic Rosemary Oxtail Stew - AIP elimination compliant

Oxtail is not a cut most people reach for first, and if you are deep in AIP elimination, that might be exactly why it belongs on your list this week. It costs little, it feeds several meals, and it rewards you for being willing to try something unfamiliar.

Long, gentle braising turns tough connective tissue into gelatin, and that gelatin plays a real role in gut-lining repair, the kind of quiet structural work an overactive immune system needs while it is learning to settle. This cut is also a strong source of zinc and iron, both tied to immune regulation and to how quickly tissue rebuilds itself.

Nothing about this animal went to waste in this pot, bones included. Ladle the stew into a deep bowl and give it a moment to steam before you dig in. Eat it slowly. It earns that.

Ingredients

• 4 slices of bacon, cut into 2-inch pieces (use a clean-label, sugar-free, uncured bacon with no nightshade seasonings)
• 1-2 pounds grass-fed beef oxtail, cut up
• Sea salt, to taste
• 3 medium carrots, cut into 1-2 inch pieces
• 2 celery stalks, roughly chopped
• 1 medium yellow onion, roughly chopped
• 8 cloves garlic, peeled and crushed
• 2 sprigs fresh rosemary
• 2 bay leaves
• 1 1/2 cups bone broth (AIP swap: replaces 1 cup dry white wine + 1/2 cup bone broth from source - omit alcohol entirely, use all broth)

Method

Instant Pot (primary method)

Set the Instant Pot to saute on high. Add the bacon pieces and cook until the fat has rendered and the bacon is beginning to crisp, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.

Season the oxtail pieces generously with sea salt. Working in batches if needed, sear the oxtail in the bacon fat until deeply browned on all sides - about 3-4 minutes per side. Do not crowd the pot. Remove the browned oxtail and set aside.

Add the onion, carrots, and celery to the pot and cook in the remaining fat for 3-4 minutes, scraping up any browned bits from the bottom. Add the crushed garlic and stir for 30 seconds.

Return the oxtail and bacon to the pot. Nestle in the rosemary sprigs and bay leaves. Pour in 1 1/2 cups of bone broth.

Lock the lid and cook on high pressure for 45 minutes. Allow a full natural pressure release - at least 20 minutes - before opening. The meat should be completely tender and pulling away from the bone.

Discard the rosemary sprigs and bay leaves. Taste the broth and adjust salt. Serve the oxtail with the vegetables and broth in deep bowls.

Note: 45-minute Instant Pot time is an estimate based on standard oxtail guidelines; individual results will vary with the size and thickness of the pieces.

Cooking Method Variations

Slow cooker variation

Complete the searing steps on the stovetop in a heavy skillet: render the bacon, sear the oxtail in batches, and briefly saute the vegetables. Transfer everything to the slow cooker, add the broth, herbs, and garlic, and cook on low for 8-10 hours or on high for 5-6 hours, until the meat pulls easily from the bone. Discard the bay leaves and rosemary before serving.

Note: slow cooker times are standard estimates and have not been tested in this specific configuration.

*Adapted from gutsybynature.com*