Beef Oxtail Soup

I was excited to see oxtail at a local grocer the other day and instinctively bought it.  The gelatinous meat makes for great soups as well as other dishes like tacos.  The oxtail can be used to make both the stock and soup.  I made this without grains to make it paleo, though in the past I have added barley with good results.  This is a great post workout recovery meal for a cold day, reheats with ease and tastes the same as when it was made.  Prep time is low but cook time does take a while. 

Beef Oxtail

To make the stock:

4-8 oxtails

1 Tbsp Olive Oil

1 Onion

2 Carrots

2 Stalks Celery

4 Cloves Garlic

3 oz tomato paste

2 Bay leaves

½ tsp Marjoram

½ tsp thyme

½ tsp Salt

½ tsp Fresh Cracked Pepper

In a large soup pot, add olive oil and heat.  Roll the oxtails in salt, pepper, thyme, and marjoram. Brown the oxtails in the soup pot about a minute per side.  Add the tomato paste, minced garlic, bay leaves, and coarsely diced onion, carrot, and celery to the soup pot.  Add enough water to cover and bring to a low boil for 2 – 3 hours.  Reserve the liquid and oxtails and discard the vegetables.  I find a good stock and tender meat made at the expense of the crispness of the vegetables.  The soup recipe adds fresh vegetables so they may be crisp and more flavorful.   

Beef Oxtail Soup

To make the soup:

Oxtails

Beef stock

2 Tbsp Olive Oil

1 Onion

2 Carrots

2 Stalks Celery

4 Cloves Garlic

1 cup Mushrooms sliced

2 medium potatoes diced

½ tsp Marjoram

½ tsp thyme

½ tsp Salt

½ tsp Fresh Cracked Pepper

Shred the meat from the oxtails, discard the bone and cartilage.  Heat the stock and meat in a soup pot.  Add olive oil to a pan and heat on low.  Dice the Onion, carrots, celery, mushrooms, and potato and cook for 15 – 20 minutes.  Add the vegetables, minced garlic, and seasonings to the soup pot.  Bring to a low boil and cook for 30 to 40 minutes until potatoes are soft.  Enjoy.