Oxtail Stew

Ingredients:

• 1.5lb oxtail
• Optionally, one lamb neck
• 6.5 cups of water
• Optionally, choice of organic vegetables (carrot, celery, potato, leek)
• Bag of organic kale
• Coconut oil
• Good quality salt
• Bay leaf
• Herbs of choice

Method:

1. Preheat the oven to 350F
2. Roast the oxtail and lamb neck for 45 minutes.
3. Peel, chop your vegetables if you’re using them.
4. Sauté the leeks and carrots in coconut oil in large pot.
5. Once the oxtail and lamb neck are roasted, transfer to pot.
6. Pour in the water and add the herbs. Bring to a boil, then reduce to a simmer.
7. After an hour, add the prepared vegetables. Bring back to a boil, then reduce to a simmer for another
   hour.
8. Add the kale and boil for 20 minutes to extract calcium and magnesium.
9. Remove and discard the kale.
10. Do not cook for more than 3 hours.