Oxtail soup is a classic fall/winter dish because it is hearty and savory.
Serve with roasted root vegetables or riced cauliflower for a healthier grain-free meal!
Serves: 8
Prep time: 15 minutes
Cook time: 5 hours
Ingredients
- 2lb oxtails
- 1 large onion (diced)
- 2 tablespoons beef tallow or duck fat
- 8 cups cold, filtered water or homemade broth
- 1-1/2 teaspoon sea salt
- 1/2 bunch fresh parsley (chopped)
- 1 large carrot (peeled and diced)
- 3 ribs celery (diced)
- 1 bay leaf
- 1/2 cup tomato pulp
- 2 teaspoons fresh thyme
Directions
Brown the onions and oxtails on all sides in the fat, about 1-2 minutes per side on medium-high heat in a Dutch oven.
Add in water and salt. Simmer uncovered for 4-1/2 hours.
Add in remaining ingredients. Cook for an additional 30 minutes. Season to taste and serve.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
