Oxtail Stew
Oxtail Stew with Low-Carb Vegetables
Yes, with a tweak: request no potatoes, rice, or pap. About 10g net carbs per serving, on the higher side for South African food, so watch the portion.
What it is
A rich, slow-cooked oxtail stew, braised until fall-off-the-bone tender in a savory gravy. Traditionally served with potatoes or rice, but easily modified for keto with an emphasis on low-carb vegetables.
Key ingredients
Oxtail, beef stock, red wine, onions, celery, carrots (small amount), garlic, thyme, bay leaves, tomato paste (small amount), olive oil, salt, pepper. Modified to include broccoli, green beans, or spinach instead of starchy vegetables.
How to make it keto
Request no potatoes, rice, or pap. Ask for extra low-carb vegetables (e.g., steamed broccoli, green beans, spinach) to be served with or instead of traditional high-carb sides. Confirm no flour or cornstarch used as a thickener, or ask for the sauce on the side if possible.
Watch out for
Hidden sugar in tomato paste or gravy base, flour/cornstarch as thickener, carrots (usually in small amounts in stews), onions.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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