Invisible Keto

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Oxtail Soup

Like lobsters and oysters, oxtails started out as "poor people" food before the elite realized just how delicious they could be, increasing the price.

A rich soup with deep flavors that responds well to freezing — you can always have some of this around and ready to go.

Ingredients

  • 2 lb yellow onions
  • 1/2 tsp baking soda
  • Oyster mushrooms to taste, optional but highly recommended
  • 2 lb beef oxtails (about 4 large pieces)
  • Neutral oil
  • 1 cup red wine
  • 5 sprigs fresh thyme, tied into a bundle
  • 6 cups beef broth (enough to just cover oxtails)

Method

Prep

  1. Pre-heat oven to 300°F / 150°C.
  2. Fry the oyster mushrooms in some oil.
  3. Halve and peel the onions, then slice thin or use a mandoline. Toss with a handful of salt and 1/2 tsp baking soda. Transfer to a large colander and let drain for 15 minutes, tossing occasionally.
  4. Squeeze moisture out of the onions by pressing against a colander or using a potato ricer (preferred).

Sear

  1. Place a heavy 4-quart Dutch oven over high heat for 5 minutes.
  2. Add oil to the Dutch oven.
  3. Season oxtails with a generous pinch kosher salt and sear, turning frequently, until well browned with good texture.
  4. Remove oxtails and set aside, leaving rendered fat in the pot.

Onions and Wine

  1. Add onions to the Dutch oven over high heat and sauté until deeply browned, about 8 minutes.
  2. Add red wine and cook for 5 minutes, scraping up browned bits.

Braise

  1. Nestle oxtails and thyme bundle on top of the onions.
  2. Pour in beef broth until oxtails are just covered.
  3. Cover with lid, place in center of oven, and cook until oxtails pull apart easily, 3-4 hours.

Finish and serve

  1. Remove oxtails and thyme bundle.
  2. When cool enough to handle, remove meat from bones and chop coarsely.
  3. Return meat to soup and bring back to a gentle simmer.
  4. Taste and adjust seasoning with salt and pepper.

Storage

Oxtail soup stores extremely well and often improves after a day or two as the flavors deepen.

Refrigeration

  • Store in a sealed container in the refrigerator for up to 4 days.
  • The soup will thicken considerably when chilled because of the gelatin extracted from the oxtails. This is normal and desirable.
  • Reheat gently on the stovetop, adding a splash of water or broth if needed to loosen the consistency.

Freezing

  • This soup freezes very well.
  • Portion into containers or freezer bags and freeze for up to 3 months.

Inpirations