Braised Oxtail Soup
We traveled to Amsterdam last November after I spoke at the Low Carb Universe in Spain! Wow! What a unique city Amsterdam is!
We stayed at the coolest hotel that had a lovely restaurant called Jansz. They had a breakfast buffet in the mornings and they had a delicious spread of keto and carnivore options!
Most of you know, I was a VERY picky eater as a child! I even made my best friends mom cry because I wouldn’t eat her pot roast! Coming from such a background of being such a picky eater, I was quite proud of myself eating in Europe. I tried so many new things! Suckling pig, crispy duck, organ meats, steak tartare, Braised Oxtail Soup and so much more. I’ve had oxtail before but not like this!
This Braised Oxtail Soup was amazing! They formed braised oxtail into a patty and fried it until there were crispy bits on the outside!
The oxtail soup was so simple in details, yet so delicious! I had to recreate this at home!
Making Braised Oxtail is very easy! All you need is time to wait for the magic to happen!
If you make your own bone broth, that is great! I once made a pot every week but now that there is a healthy bone broth made by Kettle and Fire, I most often open up a box of their bone broth!
- 2 pounds oxtail
- Redmond Real Salt, to taste
- 2 tablespoons lard or tallow (or butter if not dairy free)
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1 small tomato, diced
- 3 cups beef broth (I used Kettle and Fire)
- 2 bay leaves
- 2 tablespoons duck fat or lard for frying
- Fresh herbs and Boston lettuce for garnish, if desired
- Season the oxtail with salt. Heat the lard in a large Dutch oven, over medium-high heat, until shimmering. Add the oxtail pieces in a single layer, without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove the oxtail pieces and reserve.
- Lower the heat to medium and add the onion and garlic. Cook until fragrant and softened, about 3 minutes. Add the tomatoes and stir to combine. Pour the beef broth and the bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
- Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling apart tender. Remove the oxtail pieces and shred the meat, discarding the bones and any large pieces of fat if desired. Cover and refrigerate for 1 hour or until chilled and can easily form into a patty (you can freeze for 30 minutes to speed up the chilling).
- Bring the remaining sauce in the pot to a boil to reduce, over medium high heat, for about 15 minutes or until reduced by half. Remove the bay leaves. Spoon off fat from surface of pan juices and discard. Taste and add salt if desired.
- Remove the oxtail from the fridge or freezer, form into a tightly compacted ½ pound patty (resembling a hamburger). Heat the duck fat in a large skillet over medium high heat. Once hot, add the oxtail patty and fry for 1 minute, flip and cook another minute or until outside is crispy. Remove with a spatula and place into a wide soup bowl.
- Just before serving, pour ½ cup of the rendered stock from the pot. Garnish with a Boston lettuce leaf and fill with fresh herbs if desired. Serve fresh.
368 calories, 24g fat, 32g protein, 3g carbs, 1g fiber
TESTIMONY OF THE DAY
“Thanks Maria and Craig Emmerich.