Carnivore Oxtail Stew - For the Carnivore Diet

Slow-simmered oxtail in rich beef broth, reduced to a glossy, collagen-packed gravy with nothing but animal ingredients.

This oxtail stew is pure carnivore comfort food: meaty oxtail slowly simmered in beef bone broth until the collagen melts and the meat turns silky and tender. The pot liquor reduces into a naturally thick, glossy gravy without any plants or thickeners—just bone broth, rendered fat, and time.

Browning the oxtail first builds deep flavor, while a gentle simmer coaxes everything into a spoonable stew. If you want extra richness, add marrow bones and whisk in the roasted marrow at the end. A pinch of beef gelatin can tighten the sauce if you prefer a thicker finish.

Make it low and slow on the stovetop or speed it up in a pressure cooker. The stew reheats beautifully and tastes even better the next day as the collagen sets and flavors meld. Save any skimmed fat for frying eggs or searing steaks later.

Serve the oxtail with plenty of reduced gravy and coarse salt to finish. It’s hearty, satisfying, and fully carnivore-approved.

Ingredients

• 3 lb (1.4 kg) oxtail, cut into segments
• 1 tbsp beef tallow (or other animal fat)
• 4 cups (1 L) unsalted beef bone broth
• 2 tsp fine salt, divided (adjust to taste)
• Optional: 1–2 beef marrow bones
• Optional: 1 tsp beef gelatin (for thicker gravy)

Instructions

1. Pat the oxtail dry and season with about 1 tsp salt.
2. Heat a heavy pot over medium-high heat. Add tallow and brown the oxtail well on all sides, 3–4 minutes per side. Work in batches to avoid crowding; transfer browned pieces to a plate.
3. Deglaze the pot with the bone broth, scraping up browned bits. Add the browned oxtail back to the pot (and marrow bones if using).
4. Stovetop: Bring to a gentle simmer, cover, and cook on low for 2.5–3 hours, turning pieces occasionally, until the meat is very tender and starting to pull from the bone. Pressure cooker: Cook on High pressure for 45–50 minutes, then natural release 15–20 minutes.
5. Remove oxtail to a bowl. If using marrow bones, scoop the marrow into the pot; discard the bones. Skim excess surface fat and save for another use.
6. Simmer the liquid uncovered 10–15 minutes to reduce to a glossy gravy. For a thicker finish, whisk in beef gelatin until dissolved.
7. Return oxtail and any juices to the pot. Simmer 5 minutes, taste, and add more salt as needed. Serve hot with plenty of gravy.

Time: 3 hours (stovetop) or 75 minutes (pressure cooker) Servings: