This slow cooked oxtail stew with kale is an inspiration from my friend, Jason McCallum, who loves to eat and cook. I was lucky when he invited me over to try his stew. I tried my best to imitate his stew based on the main ingredients he used and it turned out toddler-approved. My little foodie loves slurping on the broth, and eating the carrots and corns. Hopefully she’ll give the kale a try someday.
Ingredients:
1 tray of oxtail (1.64 lb)
1 bag of 10 oz Bird’s Eye mixed vegetables
1/2 bag of sweet peas (about 1 cup)
1 bunch of kale
1 white onion bulb
32oz Swanson’s beef broth (50% less sodium)
1.5 liter water
Broth seasoning:
1/4 teaspoon ground oregano
1/4 teaspoon herb provence
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 Tablespoon salt (pink)
1 Tablespoon light brown sugar
2 rosemary twigs
Prepping: Diced the onion, chopped the kale into small pieces, and have the seasoning ingredients measured out in little cups for your little chef.
Cooking Direction:
1. In a 6-quart Crockpot, put in the oxtail and diced onion and pour in the water.
2. Pour in the beef broth.
3. Mix the seasoning and add it to the Crock Pot.
1/4 teaspoon ground oregano
1/4 teaspoon herb provence
1/2 teaspoon garlic powder
1/8 teaspoon black pepper
1 Tablespoon salt (pink)
1 Tablespoon light brown sugar
2 rosemary twigs
4. Stir well. Cook on Low for eight hours or on High for five hours.
4. Debone the oxtail.
5. Put the meat back into the Crock Pot and add the frozen vegetables and kale.
5. Cook on High for 3 more hours. Serve with French baguette or cornbread. Enjoy!
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