Harvest Oxtail Soup
Gluten Free, Lactose Free, Low FODMAP, Onion and Garlic Free
I love a good winter warmer, and this nourishing Low FODMAP oxtail soup delivers on so many levels. Not only is it full of layers of flavour, texture and tender meat, it’s jam packed with nutrients to support your immune system through the colder months or any time you need an extra boost. Using seasonal vegetables and a collagen rich cut of meat - what’s not to love!
Harvest Oxtail Soup
Ingredients
- 1 kilogram Oxtails
- 1/2 cup rice flour + 1 TBSP rice flour
- 4 TBSP Cobram Estate Garlic Infused Extra Virgin Olive Oil
- 2 medium carrots, thickly sliced
- 1 medium parsnip, thickly sliced
- 2 large potatoes, roughly cubed
- 1/3 Cup cooking sherry
- handful fresh thyme sprigs
- 2 beef stock cubes
- 2 TBSP tomato paste
- 1 large bay leaf
- 3 whole cloves
- 1/4 tsp salt
- 1/4 tsp freshly ground pepper
- 8 cups water
- handful fresh parsley, roughly chopped
- small bunch of silverbeet or spinach, roughly chopped, including stalks
- handful of green beans/celery, roughly sliced
Instructions
- Place the rice flour onto a large plate and coat the oxtail pieces thoroughly.
- In a large cast iron pot or soup pan, heat the oil over a hot element.
- Sear the oxtail pieces until just browned and remove from the pan immediately. Set aside.
- To the leftover juices add carrots, parsnip and potatoes* and sauté for 2 minutes.
- Add the thyme, beef stock cubes, tomato paste, bay leaf, cloves, salt and pepper to the pot.
- Pour over the water and stir to combine. Leave the liquid to the boil.
- Once soup reaches a rolling boil, add the oxtails back into the pot and turn down to a low simmer.
- Cover and leave to simmer on low for approximately 3 hours, until the oxtail meat is tender and starting to fall away from the bone.
- Skim fat off the top and discard. At this time also remove the thyme stalk, bay leaf, cloves (if you can find them!) and discard.
- Add in your greens**, stir through, and cook for a further 5 minutes until al dente.
- Serve hot, with crusty bread rolls slathered in margarine on the side.
Notes
*you can use any root vegetables you like - this is just what I had on hand at the time. Try swapping the parsnip for turnip, one of the carrots for radishes or daikon. you could even add in some chickpeas - I will always encourage you to eat seasonally and shop your garden/what you have on hand.
**again, use what you have to hand. The green caterpillars have been ravaging my parsley, so I swapped out for Parcel (a cross between parsley and celery). Green beans is what i had in the garden, but celery works just as well to give a bit of crunch.