AuthorDebbie
Soak the Oxtail:
Place the oxtail pieces in a bowl of water and soak for about an hour, changing the water 2-3 times to remove the blood.
Optional Step (Roasting for Depth):
For deeper flavor, preheat the oven to 375°F (190°C). Roast the oxtail for 30 minutes.
Prepare the Broth:
In a large pot, add the oxtail and cover with hot water. Add the 1/2 white onion (whole, with skin on), bay leaves, sea salt, and peppercorns. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the oxtail is tender.
Add Vegetables:
Once the oxtail is tender, add the chopped carrots, celery, and potatoes. Cook for an additional 20 minutes, or until the vegetables are soft.
Finish and Serve:
Discard the onion from the broth. Ladle the soup into bowls and enjoy the hearty oxtail soup with tender vegetables! Add more salt as needed.
Oxtail is a gelatinous cut of meat, making it perfect for slow-cooking into a rich, flavorful broth. The bones release essential minerals and nutrients, providing a highly nutritious and nourishing meal. This broth is especially rich in glycine, an amino acid known for supporting gut healing and overall digestive health. It’s also an excellent option for postpartum recovery, offering vital nourishment and promoting healing. Though it takes time to cook, the result is well worth it for the rich flavor and health benefits it provides.
Ingredients
Directions
Soak the Oxtail:
Place the oxtail pieces in a bowl of water and soak for about an hour, changing the water 2-3 times to remove the blood.
Optional Step (Roasting for Depth):
For deeper flavor, preheat the oven to 375°F (190°C). Roast the oxtail for 30 minutes.
Prepare the Broth:
In a large pot, add the oxtail and cover with hot water. Add the 1/2 white onion (whole, with skin on), bay leaves, sea salt, and peppercorns. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours, or until the oxtail is tender.
Add Vegetables:
Once the oxtail is tender, add the chopped carrots, celery, and potatoes. Cook for an additional 20 minutes, or until the vegetables are soft.
Finish and Serve:
Discard the onion from the broth. Ladle the soup into bowls and enjoy the hearty oxtail soup with tender vegetables! Add more salt as needed.
Notes
Oxtail is a gelatinous cut of meat, making it perfect for slow-cooking into a rich, flavorful broth. The bones release essential minerals and nutrients, providing a highly nutritious and nourishing meal. This broth is especially rich in glycine, an amino acid known for supporting gut healing and overall digestive health. It’s also an excellent option for postpartum recovery, offering vital nourishment and promoting healing. Though it takes time to cook, the result is well worth it for the rich flavor and health benefits it provides.