NUTRITION

SERVINGS

INGREDIENTS

6 oz oxtail

0.5 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

0.25 cup yellow onion

1 clove garlic

1 tsp fresh ginger

1 cup beef bone broth

1 tbsp coconut aminos

0 cup white jasmine rice

0 tbsp full-fat coconut milk

0.5 cup water

1 tbsp fresh cilantro

PREPARATION

• 1

  Season the oxtail pieces thoroughly with sea salt and black pepper on all sides.

• 2

  Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat and sear the oxtail until deeply browned.

• 3

  Remove the meat and sauté the diced onion, minced garlic, and grated ginger in the same pot until fragrant and translucent.

• 4

  Return the oxtail to the pot, add beef bone broth and coconut aminos, then cover and simmer on low for 3 hours until the meat is succulent and falling off the bone.

• 5

  In a separate small saucepan, combine the jasmine rice, coconut milk, and water; bring to a boil, then cover and simmer on low for 15 minutes.

• 6

  Fluff the coconut rice with a fork and serve the braised oxtail and its reduced pan juices over the rice, garnished with fresh cilantro.