Duodenal Switch Friendly Recipes
Jamaican Oxtail
Oxtail with rice & peas was one of my favorite meals preop. Imagine how happy I was when I actually took the time to look at the nutritionals of the oxtail by itself and discovered its high in protein.
And for those of you that think it sounds like a disgusting meat, I urge you to get some at a Caribbean restaurant just to try a piece or two before making your own. It's delicious and so tender. When cooked properly, the meat falls right off the bone and practically melts in your mouth.
Ingredients
1 lb beef oxtail cut into pieces
1 large onion chopped
1 green onion thinly sliced
2 cloves garlic minced
1 tsp minced fresh ginger root
2 tbsp soy sauce
1 sprig fresh thyme
1/2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 1/2 cups of water
1 cup canned fava beans drained
1 tspn allspice
1 tbsp cornstarch
2 tbsp water
Directions
1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Note: I actually prefer to do it in a slow cooker instead of a pressure cooker. Do all the same steps as above and cook on Low for 10 hours or High for 6 hours.
Nutritional Info
This recipe is considered 4 regular size servings so stats may vary a bit depending on how many servings you turn this into.
Calories 389
Fat 34g
Cholesterol 125mg
Sodium 983
Total Carb 10.5g
Fiber 2.4g
Sugars 3.3g
Protein 37.3g
And for those of you that think it sounds like a disgusting meat, I urge you to get some at a Caribbean restaurant just to try a piece or two before making your own. It's delicious and so tender. When cooked properly, the meat falls right off the bone and practically melts in your mouth.
Ingredients
1 lb beef oxtail cut into pieces
1 large onion chopped
1 green onion thinly sliced
2 cloves garlic minced
1 tsp minced fresh ginger root
2 tbsp soy sauce
1 sprig fresh thyme
1/2 tsp salt
1 tsp black pepper
2 tbsp vegetable oil
1 1/2 cups of water
1 cup canned fava beans drained
1 tspn allspice
1 tbsp cornstarch
2 tbsp water
Directions
1. Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.
2. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Note: I actually prefer to do it in a slow cooker instead of a pressure cooker. Do all the same steps as above and cook on Low for 10 hours or High for 6 hours.
Nutritional Info
This recipe is considered 4 regular size servings so stats may vary a bit depending on how many servings you turn this into.
Calories 389
Fat 34g
Cholesterol 125mg
Sodium 983
Total Carb 10.5g
Fiber 2.4g
Sugars 3.3g
Protein 37.3g
