“It’s Not Gourmet, Bro!” – Oxtail Stew

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Oxtail is popular in many cultures around the world, but it’s fair to say that the USA is behind the ball on tail consumption. It has become more popular recently and I even find it now at Costco and Sam’s Club. Is this a sign that Americans are coming around? Or, is this a sign that more immigrants are shopping at America’s big box stores? Either way, all cows have tails and we should eat them!

There is nothing revolutionary about today’s preparation. It is a basic braise that pairs up some old world veggies with a ton of collagen and yields a gooey, gelatinous gem of a meal. This type of food makes me think of something you’d see in Oliver Twist, Les Miserables, or The New World (except when they were in the old world, not the new world. You follow?).

We all need a little more tail in our lives, so join me in the American Oxtail Revolution and MOVE THAT BUS. I mean, MAKE THIS DISH!

Whew!

I barely made it through last week alive! We put the finishing touches on the Paleo Test Kitchen and then knocked out 24 videos in three days. We brought in a second camera for the first time and I think we made a large leap in the right direction regarding production quality.

Brenden, our second shooter, took some behind the scenes footage and this is one of my favorite shots. Now, we just need a third shooter so we can get a picture of Jesse, Brenden and I…

A huge thank you to Jesse for doing what he does best once again. It is difficult to keep the energy level high through 24 videos, but it’s easier to do so when you’re working with people who you enjoy spending time with. Jesse’s attention to detail and endless pursuit of quality are inspirational and this site is better for it. So, thanks, Jesse. I appreciate you and all you do!

There is a rumor that the new site may be ready for release on July 1st. That’s right, one week from tomorrow. I think we’ll slate the first new video to be released with the new site. That would be a good idea, no?

I am shooting for five posts this week to make up for the light load last week. I appreciate you guys understanding when busy weeks come about. I am working day and night to prepare for my CrossFit Games food booth, which may prove to be one of my busiest weeks yet…

It is my goal to provide an “next to none” eating experience without long lines. I know that nothing attracts a crowd like a crowd, but when you are at an event, you don’t want to spend half the day waiting in line for some grub. Am I right? Follow along as I document this project and how we will go about accomplishing wait lines of 10 minutes or less…

Remember that you are either all in or in the way, you are either moving forward or backward, and it’s okay to slow your pace as long as you don’t stop. Get out there, get after it, and…

“Keep It Paleo!”

Your Pal,

Paleo Nick

(Don’t forget to season your meat!)

Oxtail Stew

Ingredient List:

  • 6 pounds oxtail
  • 1 cup garlic cloves
  • 20g kosher salt
  • 1 tablespoon black pepper
  • 6 cups turnips, roughly chopped
  • 2 cups parsnips, roughly chopped
  • 4 cups mire poix, roughly chopped (2 cups onions, 1 cup celery, 1 cup carrots)
  • 2 bay leaves
  • 2 cups red wine
  • Italian parsley, for garnish

Preparation Instructions:

  1. Season oxtail with kosher salt and pepper and place it in the crock of your slow cooker.
  2. Add remaining ingredients to crock and stir to distribute evenly.
  3. Cover with lid and cook on high for 6-7 hours or low for 10-12 hours.
  4. When meat is fork tender, remove crock from slow cooker and season with kosher salt and pepper to your liking.
  5. Serve immediately or portion out and add to your Paleo Bank Account.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (120)

We have 6 pounds of ox tail, which equals 2721 grams. There are 31 grams of protein in a 100 gram serving, so if we take 27.2 times 31, we get 837 grams. We divide that by seven, which is how many grams of protein there are in one block, and we get 119 protein blocks.

Carbohydrates: (22.5)

We have 6 cups of turnips, which are one cup per block, so 6 blocks carbs from turnips.

We have 2 cups of parsnips, which are 1/3 cup per block, so 6 blocks carbs from parsnips.

We have 2 cups of onions, which are one cup per block, so 2 blocks carbs from onions.

We have 1 cup of carrots, which are 1/2 cup per block, so 2 blocks carbs from carrots.

We have 1 cup of celer, which is 2 cups per block, so 1/2 block carbs from celery.

We have 1 cup of whole garlic cloves, which is 1/2 cup per block, so 2 carb blocks.

We have 2 cups red wine, there are 4 ounces per block, so 4 carb blocks.

Fats: (140)

There is a lot of fat in oxtail. Calorically, half of its energy comes from fat. There are 15 grams of fat per 100 gram serving. So, we can easily use half of our protein calculation to tell us that there are approximately 420 grams of fat in our 6 pounds of oxtail. This equals 140 fat blocks at 3 grams per block. Or, a whopping 280 fat blocks at 1.5 grams per block!

Balancing Act:

The breakdown on this one is 120P/22.5C/140F. So, we can pretty much count this as a protein and fat source with 1/6th block of carbs per portion. As you can see, oxtail is very high in protein and fat. Maybe I should make a powdered oxtail protein and forget about whey and egg whites, that stuff is for the birds! But seriously, you can use this as a base for a stew in which you cook a ton of veggies. Or, you can eat it as is and pair it with fruit. Whatever you choose to do, be sure to “Keep It Paleo!”.

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