Oxtail Mountains

Introduction & Inspiration

Oxtail is both delicious, useful for the body and beneficial to our health. It is packed with flavour and has many nutritional benefits. I was so impressed with Zsófia Clemens's recent oxtail jelly creation that I felt it only fitting to feature one as a summer recipe creation on the site. I love the mountains, and in summer they are especially magic and refreshing, so I hope this dish will be both uplifting and beautiful to you too!

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

(To Note: Extra time will be required for the oxtail mountains to set fully in the fridge)

Cooking Time

Less than 30 minutes

Serving Size

3 x Oxtail Mountains (Mould Tins - 7cm Diameter, 4cm Deep)

Main Ingredients:

300g Oxtail Cooking Juices

150g Oxtail Leftovers

60g Whipped Oxtail Fat

1 Tsp Tallow for Greasing

Salt To Taste

1/2 Tsp Honey (Optional)

Garnish

1 Tsp Lard - Grated

Parsley (mix of dried & fresh) - Optional

Recipe Instructions

Place the oxtail cooking juices and leftovers in a pan on low heat. Cook until the ingredients are warm. Allow the mixture to cool slightly.

Grease 3 mould tins with tallow.

Initially divide the oxtail cooking juices from the pan equally between the 3 mould tins. Now divide the oxtail meat equally between the tins. Level off the ingredients in each tin if necessary so that the top is smooth.

Place the mould tins on a more sturdy tray and then pop the tray in the fridge and allow the mountains to set fully (ideally several hours or overnight).

Whip the oxtail fat as per the recipe instructions (freeze the bowl for 5-10 minutes between whisking if required) until you have achieved the desired consistency. Add a tiny bit of honey to the whipped oxtail and mix in (optional). Cover the whipped oxtail fat and place it in the fridge while the oxtail mountains are fully set.

Remove the tins from the fridge once set, together with the whipped oxtail fat. Give the oxtail fat a quick mix as it will have hardened a little with being in the fridge.

Carefully remove the oxtail mountains from their tins and place them in their mountain shape on a large platter or individual serving plates.

Pour the whipped oxtail fat over the top of each oxtail mountain.

Garnish (Optional)

For a touch of summertime grass effect, sprinkle a little fresh and dried parsley around the base of each mountain and grate a little lard on the top for the snowy peaks.

Climb new heights this summer with this wonderfully refreshing and nutrient dense meal. The sky's the limit!

Tips

Ideally, purchase your meat and offal from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.

Any honey or herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.

Check out my Oxtail - Slow Cooker and Whipped Oxtail Fat recipes for instructions on how to make these.

These Oxtail Mountains taste great in all seasons, especially summer for their cool and refreshing taste!

If you have a silicone mould tray that has a mountain type shape to it, then these will be even better to use than individual tins, especially for easy removal of the oxtail mountains once set.

Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).

Video

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