Cooking with Coach Roxana
Easy Ox-Tail Soup & Bone Broth for Winter Warmth
On a chilly day, there's nothing quite like a steaming bowl of soup to warm you up. And if you're like me—keeping things simple in the kitchen—this recipe for oxtail soup/bone broth is just that: simple, yet incredibly tasty and nutritious.
The trick to make this oxtail soup/bone broth extra tasty is to brown the oxtails. I am using the GreenPan. Read more about the dangers of Teflon-coated pans in this blog. Browning will create extra good flavours and bring the taste to the next level.
Ingredients:
- Oxtail (3 packs)
- Butter
- Redmond's Real Salt (to taste)
- TrueLemon powder (6 packs)
- Water
Instructions:
- Thaw the oxtails pieces.
- Brown the oxtails with butter in a GreenPan or other ceramic-coated pan. Browning adds layers of flavour.
- Season with salt to taste.
- Transfer the browned oxtails to a cast iron Dutch oven.
- Cover them with water and season with more salt.
- Enhance the broth by adding True Lemon powder for a refreshing zest.
- Cook the oxtails at 350 degrees for 2.5 hours until they become tender and delicious.
- Remove the meat and set aside. Keep as much fat as you like.
- Add ACV or True Lemon to extract all the nutrients from the bones. This creates a rich, nutrient-packed broth.
- Add bones to a pressure cooker (a Ninja Foodi 12% off at the time of publishing or Instapot), cover them with water and pressure cook them for 4 hours.
- Cooled broth should have a jelly-like consistency. I set it in the fridge because it was getting late.
- Warm the broth, adjust salt to taste, and strain carefully to ensure no bone pieces remain.
- My leftover bones were very soft. My black Lab enjoyed them as a snack. I love that of the entire meal, nothing went to waste.
- Blend batches of meat and broth in a powerful blender for a creamy, yummy oxtail soup. A Blendtec Blender is a real workhorse for this task.
- I love adding oxtail soup or bone broth to hamburger meat. In fact, in the picture, I mixed in some liver too. Homemade beats store-bought any day in terms of flavour and nutrition.
Thawing and Browning
Creating the Base
Slow Cooking
Separating Meat and Preparing Broth
Final step for broth
Final step for oxtail soup
How I use oxtail soup
A word about the coffee in the last picture. This was for supper, so I made a 14 oz. decaf with my Keurig (40% off at the time of publishing), added an egg, LMNT chocolate raspberry salt, and MCT oil, and ran that through my Blendtec Blender. I then added 2 cups of ice to make it an iced coffee which I also blended in. Yes, the Blendtec can do that. More about iced egg coffee here.
Please share your thoughts on social media. Though this might have turned into a longer read than expected, the steps are easy, and the rewards are immense.
Bonus tip: I freeze the leftover bone broth in 2-cup batches, making it convenient whenever the craving strikes.
Enjoy every spoonful!
Bon Appétit,
Coach Roxana
Written by Roxana Soetebeer, MHP, PHC
Published December 9th, 2023
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