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Braised Oxtail Soup

Braised Oxtail Soup
 
 
Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
 
Author: Maria Emmerich
Serves: 8
Ingredients
  • 2 pounds oxtail
  • Fine grain sea salt, to taste
  • 2 tablespoons lard or tallow (or butter if not dairy free)
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 small tomato, diced
  • 3 cups beef broth (I used Kettle and Fire)
  • 2 bay leaves
  • 2 tablespoons duck fat or lard for frying
  • Fresh herbs and Boston lettuce for garnish, if desired
 
Instructions
  1. Season the oxtail with salt. Heat the lard in a large Dutch oven, over medium-high heat, until shimmering. Add the oxtail pieces in a single layer, without overcrowding the pot. Sear the meat, turning occasionally, until brown on all sides, about 8 minutes total. Remove the oxtail pieces and reserve.
  2. Lower the heat to medium and add the onion and garlic. Cook until fragrant and softened, about 3 minutes. Add the tomatoes and stir to combine. Pour the beef broth and the bay leaves. Bring to a boil, scrapping the browned bits from the bottom of the pan.
  3. Return oxtail to the pot. Cover, lower the heat to a simmer, and cook for 2 to 3 hours or until the meat is falling apart tender. Remove the oxtail pieces and shred the meat, discarding the bones and any large pieces of fat if desired. Cover and refrigerate for 1 hour or until chilled and can easily form into a patty (you can freeze for 30 minutes to speed up the chilling).
  4. Bring the remaining sauce in the pot to a boil to reduce, over medium high heat, for about 15 minutes or until reduced by half. Remove the bay leaves. Spoon off fat from surface of pan juices and discard. Taste and add salt if desired.
  5. Remove the oxtail from the fridge or freezer, form into a tightly compacted ½ pound patty (resembling a hamburger). Heat the duck fat in a large skillet over medium high heat. Once hot, add the oxtail patty and fry for 1 minute, flip and cook another minute or until outside is crispy. Remove with a spatula and place into a wide soup bowl.
  6. Just before serving, pour ½ cup of the rendered stock from the pot. Garnish with a Boston lettuce leaf and fill with fresh herbs if desired. Serve fresh.
 
Notes
Nutritional Information:
368 calories, 24g fat, 32g protein, 3g carbs, 1g fiber
For a printable version of this recipe go to mariamindbodyhealth.com HERE, check out our ebook “Carnivore” HERE and the dozens of other keto books we have too. 
 
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Keto Texas Chili

Full of meat and the smoky spiciness of chipotle and ancho pepper that ramp up the heat to a perfect level, this quick and easy hearty Keto Texas Chili bursts with Texas-sized flavor.

Prep: 15 mins
Cook: 51 mins

Total: 1 hr 6 mins

Servings: 6
Calories: 457 kcal


Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup diced onions
  • 2 tsp minced garlic
  • 2 pounds ground beef or venison
  • 3 Tbsp chili powder
  • 2 tsp Mexican oregano
  • 1/2 tsp sea salt
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp ancho chili powder
  • 1/4 tsp chipotle chili powder
  • 1 cup beef bone broth
  • 14.5 oz crushed fire roasted tomatoes
  • 1 bay leaf
  • 1 Tbsp apple cider vinegar
  • 2 Tbsp lime juice
  • 2 Tbsp chopped cilantro

Instructions

  1. Add olive oil to dutch oven and heat on medium. Add onions and cook 3-5 minutes until translucent. Add garlic and cook an additional minute.
  2. Add the ground beef/venison and cook until meat is fully browned, breaking up the meat as it cooks. About 8-10 minutes.

  3. Add the next 11 ingredients through chipotle chili powder and mix well.
  4. Add beef bone broth, fire roasted tomatoes, and bay leaf. Reduce heat to medium-low and simmer covered for 30 minutes, stirring occasional to make sure meat isn’t sticking to bottom of pan.
  5. Add apple cider vinegar, lime juice, and chopped cilantro. Simmer uncovered for an addition 10 minutes or more for even better flavor. If chili thickens too much, add additional beef bone broth.

  6. Serve with toppings like shredded cheddar cheese, diced onions, chopped cilantro, and sour cream as desired.

Recipe Notes

For the best taste and texture, simmer for an hour. Be sure to stir occasionally and watch to see if more beef broth is needed if chili thickens too much.

*Nutritional label does not include net carbs, so I’ve added that below.

Total Carbs: 10g
Dietary Fiber: 3g
NET CARBS: 7g

Nutritional information is provided for recipes as a guide only. It cannot be 100% accurate. It’s included as a courtesy to give a general account of a recipe, so one can see if the macros are within the ballpark of where he/she needs to be. It is automatically calculated using WP recipe software integrated with a nutrition API. Please calculate your own nutritional information with the exact brand and ingredients you used before relying on the ones included with the recipe.

For the printable recipe and complete recipe details, visit the Keto Texas Chili at Lone Star Keto.

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Beef Bone Broth in 5 Easy Steps

Nourish your body with a slow-cooked Beef Bone Broth rich with immune-supporting, gut-healing properties. Make one pot of Beef Bone Broth and it will last all week! There’s so much you can do with it from soup to braising to simply sipping hot.

Prep Time: 5 minutes

Cook Time: 24 hours

Total Time: 1 day 5 minutes

Makes: 4 liters

Equipment

  • Stock pot or slow-cooker
  • Strainer
  • Glass jars for storage

Ingredients

  • 6 pounds bones beef, lamb, goat, etc*
  • 1/4 cup raw apple cider vinegar lemon or lime juice
  • veggie and herb scraps optional, see note

Instructions

  • Preheat the oven to 350*. Placing the bones in a roasting pan or glass pyrex, (no butter or oil). Roast for about 20 minutes,** until golden brown (about 20 minutes).
  • In a large pot, add the bones and cover completely with water. Pour in vinegar or lemon/lime juice.
  • Bring to a simmer over low heat and maintain for 24 hours. Do not boil. Keep an eye on the waterline, make sure the bones stay covered with water. Top off as needed.
  • Add optional herbs and veggie scraps like onion, carrot, celery, rosemary, thyme, and/or oregano in the last two hours of the cooking time.
  • Remove from heat and let cool a little. If there is any film on top, skim it off. Strain contents through a cheesecloth or fine mesh strainer. Store in the refrigerator for up to 5 days, freeze for longer.

Notes

Classic bone broths are made with onion, carrot, celery, rosemary, thyme, oregano, bay leaf, garlic, salt and pepper. Add what you like.

*Use a mixture of meaty bones, marrow bones, and knucklebones. Tails and feet are nice too – they will add lots of collagen and gelatin to the broth!

**Roasting is optional. The purpose is mostly to affect flavor although some argue that it allows more minerals to go into the broth. To make the recipe ultra fool-proof, just put fresh bones in a pot and move on to step 2.

For the printable recipe and complete recipe details, visit the Bone Broth in 5 Steps Recipe on Primal Edge Health and check out The Carnivore Cookbook too!

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Creamy Cheese Soup

8 ounces cream cheese

4 ounces shredded cheddar

1 cup chicken broth

1 tsp garlic powder

¼ tsp salt or more to taste

¼ tsp black pepper


Combine cream cheese and broth in a pot and heat up to soften the cheese on low heat. This will take about 10 minutes.

After the cream cheese has softened with the broth, use an immersion blender to smooth the soup out. Or you can just pour into the blender and blend for 1 minute.

Add soup back to the pot on low heat. Stir in seasonings and slowly stir in the shredded cheese.

Continue to cook on low while stirring until cheese is melted.

If the soup is too thick for you, you can add more broth.


This soup is great on it’s own or add your own toppings or mix ins! Good ideas are bacon bits, cheese chips or diced chicken!


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Chili Stew

Serves 2-4

2 pounds ground beef or chili meat

2 cups beef broth, or 1 cup bone broth jello and 1 cup water

1 Tbs apple cider vinegar or mustard

¼ cup chili powder

1 Tbs salt

½ Tbs black pepper

½ tsp salt free all purpose seasoning

1 tsp hot sauce (optional)

Mix all ingredients into the slow cooker.

Cook on high for 1 hour. Stir at the 1 hour mark.

Continue to cook on high for 2 more hours or cook on low for 4-6 hours.

Serve with sour cream and shredded cheese if desired.

Also, goes well with chicken and cheese muffins.

 

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Egg Drop Soup

2 cups chicken or beef broth

2-3 eggs

1 tsp salt

½ tsp garlic powder

½ tsp vinegar (optional)

½ tsp coconut aminos (optional)

½ tsp ginger (optional)

¼ tsp white pepper (optional)

Heat your broth and seasonings to a rolling boil.

While your broth is heating up whisk eggs in a separate bowl or cup.

Once your broth is boiling, pour whisked eggs in while stirring the soup. Keep stirring so the egg does not cook into large chunks. Turn heat off.

Let cool and enjoy.

You can also add cooked chicken or shrimp if you want more protein.

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Onion Roast

3-4 pound roast cut, (round, chuck, osso bucco, etc)

2 Tbsp onion flakes 

1 Tbsp garlic

1 Tbsp black pepper

2 tsp salt

¼-½ cup water

Add all ingredients to the slow cooker and cook on low for 6-8 hours.

If cooking longer, add a little more water.

Once cooked, shred all the meat and put back into the juices.

You can continue to cook it, or serve as is.

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Menudo Style Tripe Soup

4 pounds cleaned tripe, cut into large chunks

½ cup white vinegar

1 Tbs salt, or more to taste

1 Tbs chili powder

½ Tbs cumin

½ Tbs oregano

½ Tbs garlic

¼ tsp cayenne (optional)

1-2 bay leaves

Water, as needed

If your tripe is not clean, boil tripe for 30-45 minutes in a large pot and then drain out the water.

Put tripe back into the pot and add in remaining ingredients.

Fill pot with double the amount of water as there is tripe.

Let ingredients come to a boil, then reduce to a simmer. Check the consistency after 2 hours. If it is still chewy and you want it soft, continue cooking.

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Simple Bone Broth

Apple cider vinegar (optional)

Bay leaf (optional)

Any kind of bones will work, even leftover bones from your meals

I prefer a mixture of lamb, beef, and chicken bones

Adding chicken feet (or any kind of animal feet) will help produce a strong thick broth if your bones are not gelatinous

In a crock pot or large stock pot toss in your bones.

Cover with water and add a splash of apple cider vinegar. (about 1-2 Tbs)

Let simmer for 24 hours, or set the crock pot to low.

Strain broth from bones, put the bones back into the pot and cover with water and another splash of apple cider vinegar and a few more feet.

Let lightly simmer for another 24 hours.

Strain broth from bones and store broth in glass jars.

Lasts 1-2 weeks in the fridge or 1 year in the freezer.

If freezing, make sure your jars are freezer safe and always freeze broth for 24 hours without the lid first to prevent the jars from cracking.

When serving yourself cooled broth, use about 1 part gelatinous bone broth to 2 parts hot water.

Add lots of salt to taste.

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Cream of Chicken Soup

12 ounces cooked chicken (raw chicken works, too, just use diced chicken)

8 ounces cream cheese

3 cups chicken broth

¾ Tbs garlic

1-2 tsp salt

2 tsp black pepper

1 whole egg

 

Toss all ingredients, minus the egg, into a slow cooker.

Let cook on low for 3+ hours.

Before serving, spoon about 2 cups of soup into a blender.

Turn the blender on and keep blending on high.

While the blender is running, blend in to egg. Do not stop blending or else the egg will scramble.

Add the blended soup back to the pot and stir.

The soup should be nice, thick and creamy.

Serve as is or with crushed pork rinds on top.