Oxtail Soup

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Oxtail Soup

Yield 6

Author Marma Health

Ingredients

• 3 lbs Oxtail
• 1 large, diced Carrot
• 1 medium, finely diced Onion
• 4 Stalks, diced Celery
• 2 tbsp Olive oil
• 2 tbsp Tomato paste
• 2 cups Bone broth
• 2 sprigs Thyme
• 5 tsp Cinnamon
• 1 - 28oz can Crushed Tomatoes

Instructions

1. Heat a dutch oven over medium-high heat.
2. Add a few tablespoons of cooking fat of choice (butter, lard, or avocado oil).
3. Sear oxtails on both sides and remove from pan.
4. Add carrot, onion, and celery. Cook until softened.
5. Add Tomato paste and stir in until the paste begins to caramelize about 2 minutes.
6. Stir in bone broth and heat to a boil.
7. Add thyme, spices, and crushed tomatoes.
8. Return oxtails to the pan.
9. Bring to a boil and cover.
10. Reduce to a simmer and cook for 2-2.5 hours, turning oxtails occasionally.
11. Cook until meat is tender. Add salt and pepper to taste.