Oxtail Soup

Posted on January 29, 2013


I had heard lots of good things about oxtail soup, but had never tried it myself.  Recently Whole Foods starting having oxtails in stock, so I figured what better time to try it?  This may not be the most authentic recipe, since I cobbled it together from various internet recipes, catering to my own likes and substituting paleo ingredients where necessary.  This result is a hearty, rich soup that tastes a bit like a cross between pot roast and chili. The addition of lime juice to cuts through the richness, and brightens the flavor.  This particular recipe will feed about four people.

2 oxtails (about 4 lbs)

oxtail11/2 cup coconut flour

2 Tbsp bacon fat

1 medium onion chopped

5 cloves garlic chopped

1 tsp cumin seeds

1 tsp coriander

1 tsp ancho chili powder

2 Tbsp tomato paste

6 cups water

2 large carrots chunked

1 cup cilantro, roughly chopped

juice of 1 lime, plus wedges for serving

Sea salt and black pepper

In a large heavy pot heat bacon fat.  Coat Oxtail pieces in coconut flour and brown in pan on all sides working in batches and adding more fat if needed.  Once all oxtail is browned set aside.  Cook onions in fat until translucent.  Add garlic, cumin, coriander, chili powder and tomato paste stirring frequently until very fragrant and well incorporated. Add water and bring to a simmer.  Add oxtails and carrots to pot and cook, covered for about 3 hours until broth is flavorful and oxtails are very tender.  You will want to periodically skim fat off the top while soup simmers.  Add cilantro, salt and pepper to taste and lime juice and simmer an additional 15 minutes.  Serve with fresh cilantro and lime wedges.  Enjoy!



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