There’s nothing quite like the deep, rich flavor of oxtail, especially when it’s been slow-cooked to perfection. This herb-infused soup is my go-to for chilly evenings. The oxtail becomes so incredibly tender it literally melts off the bone, creating a luxurious, collagen-rich broth. We’re packing it with hearty, low-starch vegetables like rutabaga and leeks, making it a truly elegant and satisfying keto-friendly meal that feels like a warm hug in a bowl.
Ingredients
• Bouquet Garni
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 3 bay leaves
• Soup
• 1/4 cup / 55 g ghee or other healthy cooking fat
• 3.5 lbs / 1.6 kg bone-in oxtails
• 1 tsp fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 1/4 tsp ground cloves
• 2 tbsp / 30 ml fresh lemon juice
• 8 cups / 1.9 L water
• 1 medium rutabaga, about 14 oz / 400 g, peeled and cut into 1-inch pieces
• 14 oz / 400 g canned chopped tomatoes
• 2 cups / 200 g green beans, chopped
• 2 medium leeks, about 6.3 oz / 180 g, sliced
• 2 medium celery stalks, about 2.8 oz / 80 g, sliced
Instructions
1. Create the bouquet garni: Place the rosemary, thyme, and bay leaves in a piece of cheesecloth and tie it securely with kitchen string.
2. Prepare the oxtails: Pat the oxtails completely dry with a paper towel, then season generously with salt and pepper.
3. Sear the oxtails: Heat the ghee in a large pot or Dutch oven over medium-high heat. Add the oxtails in a single layer and brown on all sides, about 10 minutes total.
4. Slow cook: Transfer the browned oxtails to your slow cooker. Add the prepared bouquet garni, ground cloves, lemon juice, and water. Set to cook on high for 4 to 5 hours.
5. Add vegetables: During the last 2 hours of cooking, stir in the rutabaga, canned tomatoes, green beans, leeks, and celery.
6. Finish the soup: Once the cooking time is complete, carefully remove the oxtails. Shred the meat from the bones, discarding the bones (or saving for broth). Return the shredded meat to the soup and remove the bouquet garni.
7. Season and store: Taste the soup and season with additional salt and pepper as needed. To store, allow the soup to cool completely before refrigerating in an airtight container for up to 4 days or freezing for up to 3 months.
Nutritional Information
• Nutrition Per Serving
• Serving Size: 1.5 cups / 360 ml
• Calories: 301 kcal
• Fat: 17.2 g
• Protein: 26.2 g
• Total Carbs: 9.5 g
• Fiber: 2.4 g
• Net Carbs: 7.1 g
• Macronutrient Ratio: 54% Fat, 36% Protein, 10% Carbs
Pro Tips
• For the richest flavor, don’t skip browning the oxtails. This step creates a deep, savory crust that forms the foundation of the soup’s flavor.
• For a clearer, less greasy soup, let it cool completely in the refrigerator. The fat will solidify on top, making it easy to skim off before reheating.
• This soup tastes even better the next day! Making it ahead allows all the flavors to meld and deepen overnight.
FAQ
Q: What makes this oxtail soup keto-friendly
A: This soup is keto-friendly because it uses high-fat oxtail and low-starch vegetables like rutabaga, leeks, and green beans instead of traditional high-carb ingredients. Each serving contains only 7.1 grams of net carbs, making it a perfect fit for a ketogenic diet.
Q: Do I have to brown the oxtails before slow cooking
A: Yes, browning the oxtails is a crucial step that should not be skipped. This process creates a deep, savory crust on the meat through the Maillard reaction, which forms the rich flavor foundation for the entire soup.
Q: How can I make my oxtail soup less greasy
A: Oxtail is naturally fatty, which creates a rich broth. To easily reduce the fat content, let the finished soup cool completely in the refrigerator. The fat will solidify on the surface, allowing you to easily skim it off before reheating and serving.
Q: Can I make this soup ahead of time
A: Absolutely. This soup tastes even better the next day as the flavors have more time to meld and deepen. You can store it in an airtight container in the refrigerator for up to 4 days or freeze it for up to 3 months.
