hey guys can do Nick here with the next episode it's not your mail bro one of the best series on the site we got slow-cooker action today we're going to be throwing down to the oxtail the only thing is I haven't seen any auction around for pretty much my whole life so where do these babies come from stay tuned we'll discuss it we'll get our slow cooker rollers I guess octo stew is kind of a classic French preparation you know there really aren't oxen around nowadays for kind of beef production right or oxygen production so these are actually just details they still label them octave just follow them alright anyways we're going to get into it what I got is two packs I think this is about six pounds I'm going to start my slow cooker with a cup of garlic and then I'm going to season these guys it's about 20 grams of kosher salt like that and some black pepper about how much tablespoon or so no we'll get those in there and then all around I've got this here is turnips four cups of turnips this is actually about six cups turnips and two cups of parsnips just dice those babies up and then we've got some mirepoix I'm going to sneak down in here as well carrots onions celery they'll all be in the recipe get a couple babies down in there and about two cups of red wine it's going to dump this and the goal here this slow cooker is going to take all the collagen the connective tissue kind of the bones and you know all the crazy stuff going on in the cocktail and it's going to break that down into gelatin we're going to get a nice kind of Demi gloss looking softer they forms it chill so what I'm going to do is throw the lid on this guy we're going seven hours on high so I'll cook down be beautiful and it's going to taste great too so check this new box whoa whoa hey hey yeah okay that's that you go I had an empty anyways this is what it's going to look like right so we cook that off and then poured it in here what I want to show you is kind of that gelatin type structure this is like actually the best jello in the world sugar free hmm red wine they're awesome so next step I'm just going to take my containers here give you them out label then I'm going to give you this stuff up but once it's all too difficult I'll show you what it looks like okay guys here with our oxtail stew all divvied up we've got six healthy portions put a little greenery on the top of each one just so that doesn't look kind of barbaric but it tastes really good I promise you that oxtail soup slow cooker style it's not gourmet it just tastes that way and paleo Nick is always here doing what he can to help you guys keep it paleo Oh .
Video Description:
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!
