Slow Cooker Bacon ‘n’ Oxtails

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I love the idea of eating “nose to tail”.  This recipe really nails it as an intro to the “tail” end, but I haven’t braved up enough to attempt the “nose” portion.  I’ve seen a recipe for pig snout, but there’s way too much ick factor there for me.  I think I’ve warmed up enough to the idea of attempting tongue, but they’re so darn expensive!  $25 for a slab of meat that has most certainly spent a good portion of it’s living existence picking a cow nose really baffles me. I’m not sure who’s driving up the demand for lengua, but I’ve heard it’s pretty good done right. For now though, I’ve just got tail. And I think this might be the best tail in town.

Slow Cooker Bacon ‘n’ Oxtails

Ingredients

Serves: Lots!

2 lbs. bacon ends and pieces

4-5 lbs. oxtails

4 large carrots, peeled and chopped

5 celery stalks, chopped

8 oz. sliced mushrooms

5 garlic cloves, minced

1 yellow onion, chopped

1 tbsp. italian seasoning

salt and pepper to taste

Optional: starch of choice (mashed sweet potato, potato, or parsnip, white rice, etc.)

Crockpot note: This recipe is big! I have to stuff it to fit in my 6-quart crock.

Directions

  1. In a large skillet over medium heat, crisp up the bacon ends and pieces.  Remove bacon pieces from the pan to the crockpot using a slotted spatula or spoon.
  2. In batches with tongs, brown the top and bottom of each large oxtail piece, and the sides of the smaller ones, in the reserved bacon fat.  As they brown, remove from skillet and add to crockpot.
  3. Add all the veggies and seasonings to the skillet. Stir to evenly distribute fat and seasonings, and cook until veggies just begin to soften and brown. Top crockpot meat with veggies, put lid on, and set on low for 6-8 hours.
  4. Serve alone like a stew, with a green salad, or atop starch of choice.IMG_0497
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Magical Mushroom Sauce

Shocking though it is, not everyone in my house loves veggies.  I, for one, can’t understand it.  I could sauté an entire bunch of kale in coconut oil, eat it blissfully by my myself and…no one would say a thing.  Instead of the sound of “Where’s mine?!” echoing through the house, there would be small sighs of relief.  With that precedent set, I’m always on the lookout for ways to make veggies more palatable, perhaps even yummy.  I made this sauce as a topping for steak one night, and some spilled over onto the evening’s broccoli.  As soon as I heard, “Hey! This actually makes the broccoli taste good!”, I knew it would be a new staple.

Saucy!

Saucy!

Magical Mushroom Sauce

Makes 1 1/2 cups

Ingredients
3 tbsp butter
3 cups sliced mushrooms
1/2 tsp salt
1 tsp garlic powder
1/2 cup coconut milk
1/2 tsp arrowroot powder

Directions
1. Melt butter in pan over medium heat.

2. Stir in mushrooms.  Cook until soft, about 5 minutes. Season with salt and garlic powder.

3. Add coconut milk and stir.

4. Sift or sprinkle arrowroot on top, being careful not to allow large lumps to form.  Stir until smooth.

5. Serve over meat or veggies.