This is real simple, ya'all. Oxtails do not need to be seared like short ribs so that is 10 minutes saved. Grab your crockpot. Throw in the carrots, onions and white parts of the scallions. Add the oxtails. In a small pot, heat up butter over med low heat. Add everything but the broth cilantro and xanthan gum. Cook for just a couple of minutes until it starts to simmer then add the beef broth cook another minute or two until everything is melted together. Pour over the oxtails. You should still have about 1/4 of the oxtails peeking out, do not completely cover them. Seal the lid and cook on low for 8 hours. Carefully remove the lid. Using a slotted spoon, take out the oxtails from pot. Do this gingerly as they should be falling apart. Pour the liquids into a bowl and use an immersion blender to puree the sauce and veggies together. The carrots and onion help to thicken and bind everything together. This makes a TON of sauce so don't be afraid of the carbs/sugar from the veggies as you will only be using a portion of this sauce. Add the xanthan gum and puree again until sauce is thick and glossy. You may want to put this sauce in a mug and drink it. I won't judge. Plate the oxtails and spoon a generous amount of that beautiful sauce over the tops, garnish with cilantro and green parts of the scallions.Serve with some cauliflower rice or your favorite keto veggie and eat away!!!!
