Monday, February 17, 2014
I like oxtail soup because I like the idea that nothing is wasted if an animal is killed for our nourishment. It is also the most delicious thing I have ever tasted. Even my selective seven year old said that he would like to eat it every day. In Finland oxtail soup is made traditionally from root vegetables and onions. I have added also some greens or cabbage and I like to add some ginger to bring flavor. Here is my slow cooker ox tail soup recipe. I eat it for breakfast, lunch and dinner when I have it at hand.
Ox tail soup
One ox tail, in pieces (if you'd have a whole tail, cut the tail in pieces from the joints)
Fat of your choice, I use lard or coconut oil
One small rutabaga
A teaspoon of grated fresh ginger
One clove of garlic
A bunch of collard greens or kale of white cabbage
A zucchini or yellow squash
2 Bay leaves
Some fresh parsley
A couple of quarts of broth (or if you don't have broth at hand like I didn't today, I put in enough water and a couple of beef bones cut in half)
3 tbsp lemon juice or apple cider vinegar
(a few peppercorns)
1. Chop the vegetables.
2. Melt the fat on a frying pan and brown the ox tail pieces and root vegetables.
3. Put all ingredients in the slow cooker and cook on low overnight or 8-10 hours (talk about a tasty breakfast waiting for you in the morning!) or until the meat falls off the bone.
4. Fish out all the bones and tail pieces. Let them cool. (Fish out also the bay leaves and peppercorns if you want.) In the meanwhile puree the veggies with an immersion blender or press them through a strain. Or leave them as is especially if you have cut them really small.
5. Remove the meat from the tail bones and chop in pieces and add to the soup.
6. If you want to remove fat from the soup, stick it in the fridge and peel the fat from the top when it has cooled down and the fat is a solid layer on the top.
Check out this coconut oil giveaway too!
More autoimmune paleo friendly recipes, check out this roundtable where this post was published too.