Food for the (Gluten Intolerant) Soul

Ingredients

For the Ox Tail and Beef:

• 900 g oxtail

• 450 g beef chuck or slow-cook beef, cut into large chunks

• 30 ml (2 tbsp) olive oil

• 1 large onion, roughly chopped

• 3 garlic heads, halved crosswise

• 500 ml water

• 2 tbsp soy sauce

• 1 tbsp balsamic vinegar

• 2 tbsp tomato paste

• 2 bay leaves

• 1 tbsp of my custom spice mix

• Salt and pepper to taste

For the Vegetables:

• 2 large carrots, peeled and cut into chunks

• 2 parsnips, peeled and cut into chunks

• 3 celery stems (or 1 celery root/celeriac), peeled and cubed

• 2 medium courgettes, sliced into chunks

Instructions

Step 1: Sear the Meat

1. Heat the olive oil in a large skillet or heavy-bottomed pot over medium-high heat.

2. Season the oxtail and beef chunks with salt and pepper.

3. Sear the oxtail and beef on all sides until browned. Remove from the pot and set aside.

Step 2: Prepare the Base

1. In the same pot, add the onions and halved garlic heads. Sauté until softened and fragrant.

2. Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly.

3. Add the soy sauce, balsamic vinegar, and water. Stir to combine and scrape up any browned bits from the bottom.

Step 3: Slow Cooking

1. Return the oxtail and beef to the pot.

2. Add the bay leaves and your spice mix. Bring the mixture to a simmer.

3. Transfer everything to a slow cooker (or keep on low heat on the stovetop).

4. Cook for 6-8 hours on low or 4-5 hours on high.

Step 4: Add Vegetables

1. Add the carrots, parsnips, celery, and courgettes for the last 2 hours of cooking. Let them soften and absorb the rich flavors.

Pro Tip: If using a pressure cooker, cook the meat on low pressure for 1.5 hours, then transfer to a slow cooker for an additional 2 hours with the vegetables.

Serving Suggestion

• Serve this nutrient-rich and hearty dish with warm Challah bread on the side to soak up the delicious sauce.

Enjoy your meal!