Method<\/strong><\/p>\n

Saute the onion, garlic and rosemary in coconut oil (or tallow – you could also use butter, ghee or lard) until slightly browned.<\/p>\n

Then add the roast (so you’ll need a large frying pan) – or ox tails, and brown the outsides of the meat.<\/p>\n

Transfer to a slow cooker and sprinkle the herb salt (if using) over the meat, half fill the pot with water (or broth) and add the fresh parsley.<\/p>\n

Cook for about 10 hours (not sure whether on low or high, her mum owns a really cool vintage slow cooker and I think it just has a default setting but if you’re unsure, I’d suggest cooking on high for 4 hours and then switching to low for the rest of the day … that’s what I did) or until it smells amazing and the meat is tender and has a melt-in-your-mouth thing going on.<\/p>\n

Serve with veggies of choice and reserve broth for drinking and\/or making a soup.<\/p>\n