Oxtail soup — Meal
Meal

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Macros (per serving)

Fat

50%

(25 g)

Protein

38%

(45 g)

Carbs

12%

(15 g)

11 g Net,

4 g Fiber

465 Calories (per serving)

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Soups

Slowcooker Recipes

Oxtail soup

Have you ever eaten real oxtail soup in a restaurant? Then you also know how delicious it is. There are actually 2 different types: clear oxtail soup and pureed. As I didn't want to throw away the cooked vegetables I decided to puree the soup. It was certainly a success!

Ingredients

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Leek

2 pieces

Winter carrot

250 g

Parsnip

250 g

Celery

3 stalks

Garlic

3 cloves

Bay leaf

2 pieces

Cloves

12 tsp

Apple cider vinegar

1 Tbsp

Water

2 l

Black pepper

to taste

Salt

to taste

Fresh parsley

25 g

Oxtail

1.5 kg

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

8 hr 0 min

1

Cut the oxtail into pieces. Cut the leek into rings, the carrot and celery into slices, the parsnip into cubes and peel the garlic.

2

Put the oxtail, leeks, carrots, parsnips, celery, garlic, bay leaves, cloves, cider vinegar and water in the slow cooker.

3

Turn the slow cooker on the low setting and leave the soup to simmer for 8 hours.

4

Take the bay leaves and pieces of oxtail out of the soup.

5

Remove the meat from the bones and set aside.

6

Using a hand blender puree the soup and season to taste with salt and pepper.

7

Divide the soup between several bowls and garnish with the oxtail meat and fresh parsley.

8

TIP: Do you like wine? Then use 6 1/2 cups of water in combination with 3 1/4 cups of red wine. This will enhance taste. Ideal for when you are cooking for friends.

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Details

Allergens

Fruit, Celery

Diet

Paleo, Keto

Course

Lunch, Dinner, Appetizer

Cooking equipment

Slowcooker, Blender

Contributor

Marinka Bil

Marinka Bil

1318 Recipes

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