Unusual cuts of meat like liver, kidney, feet, tongue, cost less than desirable cuts; thereby saving you quite a bit of money, oxtail is no different. As an added bonus not only are these parts absolutely delicious and have complex flavors that allow you to expand your palette but they are also jam packed with important vitamins and minerals, far beyond what you might find in a chicken breast. Using these parts ensures no part of an animal goes to waste. This healthy and delicious Paleo oxtail soup is brought to you by The Manly Green.
- 1 lb oxtail
- 1 cup carrots (chopped)
- 1 cup celery (chopped)
- 1 cup leek (chopped)
- 1 cup red wine
- 4 cups water
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 pinches sea salt
- Ground pepper (to taste)
- Olive oil
Step 1: preheat oven
Set oven to 300F to preheat
Step 2: prepare Dutch oven
Bring 2 tbs olive oil to medium heat in a Dutch oven on the stove.
Step 3: cook vegetables till tender
Clean, peel, and chop carrots, celery and leeks and add to the heated Dutch oven. Cook for about 10-15 minutes until they become tender.
Step 4: brown oxtail in cast iron skillet
While carrots, celery and leek are cooking, brown the oxtail in 1 tbs olive oil in cast iron skillet. Once browned add to the vegetables in Dutch oven.
Step 5: add all ingredients to Dutch oven
Add the remaining ingredients to the Dutch oven (wine, water, thyme, rosemary, bay leaf, salt and pepper) and the browned oxtail.
Step 6: slowly cook in oven till tender
Place lid on Dutch oven and move to preheated oven. Allow the oxtail soup to cook for five hours. You really want to slowly break down the oxtail and make sure it is tender.
Step 7: remove and serve
Once you’ve slowly cooked the soup in oven remove and serve immediately in bowls. Enjoy!
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