Oxtail, veggies, and herbs, oh my! February Featured Chef, Brianna Ascher, is here to deliver gut-healing nutrition with her oxtail soup recipe. Slowly-simmered beef oxtail fills the pot with a warming, gelatinous soup that lights your tastebuds on fire and conveys nourishing compounds from the spoon to your cells. High in vitamins and minerals and easy to digest, this soup satiates the hungry and fuels the sick. Regardless of how you’re feeling, this oxtail soup recipe will supply energy to heal and aromas to delightfully fill the home.
Recipe and Photos By: Brianna Ascher | @igotideas
Oxtail Soup Recipe
USWM Shopping List: (2-3) Beef Oxtail
- 2-3lbs Oxtail
- 10-12 CUPS of Filtered Water
- 1-3 TBS Apple Cider Vinegar
- 2 Small Onions (or 1 Large) QUARTERED
- 1-2 Bunches of Radishes, QUARTERED OR HALVED (discard leave and stems)
- Salt & Pepper, to taste
- Fresh cilantro, to taste
- Cabbage, SHREDDED
- Zucchini Noodles
- Preheat oven to 350°F and season the oxtail with salt and pepper to taste. Roast the oxtail in the oven for about 45 minutes, flipping halfway through if you like.
- While the oxtail is roasting, add quartered onion, apple cider vinegar, and filtered water to a large stock pot or Dutch oven* and bring to boil, then lower the temp to keep at a simmer.
- Add roasted oxtail, cover, and let simmer for at least 4 hours and up to 24 hours (feel free to keep on low overnight or leave in the oven on warm if using a Dutch oven).
- Approximately 30 minutes before you’re ready to serve, add the radishes (and cabbage, if using) to the pot and season with more salt to taste.
- While radishes/cabbage are cooking, add fresh, uncooked zucchini noodles and cilantro to your bowl(s). Pour hot soup over the uncooked ingredients when ready. Enjoy!
*If using an InstantPot/Pressure Cooker, simply add the ingredients to the pot and carefully add in cooked oxtail. Cook on high pressure for 2 hours. When finished, release pressure and add in radishes/cabbage and cook on high pressure for an additional 10 minutes.
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Brianna is a home cook who has traveled the world for her day job. She has combined her love for cooking with inspiration from the different locales and cultures she’s visited. Each place offers more great ideas for recipes. Brianna changed her diet in 2018 to focus on Keto, Low Car, and Carnivore meals. You can see more of the dishes she’s prepared on her Instagram channel, @IGotIdeas