Cooking with Coach Roxana

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Easy Ox-Tail Soup & Bone Broth for Winter Warmth

On a chilly day, there's nothing quite like a steaming bowl of soup to warm you up. And if you're like me—keeping things simple in the kitchen—this recipe for oxtail soup/bone broth is just that: simple, yet incredibly tasty and nutritious.

The trick to make this oxtail soup/bone broth extra tasty is to brown the oxtails. I am using the GreenPan. Read more about the dangers of Teflon-coated pans in this blog. Browning will create extra good flavours and bring the taste to the next level.

Ingredients:

• Oxtail (3 packs)
• Butter
• Redmond's Real Salt (to taste)
• TrueLemon powder (6 packs)
• Water

Instructions:

Thawing and Browning
• Thaw the oxtails pieces.
• Brown the oxtails with butter in a GreenPan or other ceramic-coated pan. Browning adds layers of flavour.
• Season with salt to taste.
Creating the Base
• Transfer the browned oxtails to a cast iron Dutch oven.
• Cover them with water and season with more salt.
• Enhance the broth by adding True Lemon powder for a refreshing zest.
Slow Cooking
• Cook the oxtails at 350 degrees for 2.5 hours until they become tender and delicious.
Separating Meat and Preparing Broth
• Remove the meat and set aside. Keep as much fat as you like.
• Add ACV or True Lemon to extract all the nutrients from the bones. This creates a rich, nutrient-packed broth.
• Add bones to a pressure cooker (a Ninja Foodi 12% off at the time of publishing or Instapot), cover them with water and pressure cook them for 4 hours.
Final step for broth
• Cooled broth should have a jelly-like consistency. I set it in the fridge because it was getting late.
• Warm the broth, adjust salt to taste, and strain carefully to ensure no bone pieces remain.
• My leftover bones were very soft. My black Lab enjoyed them as a snack. I love that of the entire meal, nothing went to waste.
Final step for oxtail soup
• Blend batches of meat and broth in a powerful blender for a creamy, yummy oxtail soup. A Blendtec Blender is a real workhorse for this task.
How I use oxtail soup
• I love adding oxtail soup or bone broth to hamburger meat. In fact, in the picture, I mixed in some liver too. Homemade beats store-bought any day in terms of flavour and nutrition.

A word about the coffee in the last picture. This was for supper, so I made a 14 oz. decaf with my Keurig (40% off at the time of publishing), added an egg, LMNT chocolate raspberry salt, and MCT oil, and ran that through my Blendtec Blender. I then added 2 cups of ice to make it an iced coffee which I also blended in. Yes, the Blendtec can do that. More about iced egg coffee here.

Please share your thoughts on social media. Though this might have turned into a longer read than expected, the steps are easy, and the rewards are immense.

Bonus tip: I freeze the leftover bone broth in 2-cup batches, making it convenient whenever the craving strikes.

Enjoy every spoonful!
Bon Appétit,
Coach Roxana

Written by Roxana Soetebeer, MHP, PHC
Published December 9th, 2023

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