Oxtail Broth/Soup
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Oxtail Soup is an excellent source of gelatin, collagen, and glycine. It's tender, flavorful, and full of these anti-imflammitory compounds. This is how I prepare oxtail.
Recipe:
-1–2 pounds grassfed beef oxtail
-Sea salt
-3 medium carrots, cut into 1–2 inch pieces
-2 celery stalks, chopped roughly
-1 medium yellow onion, chopped roughly
-6 cloves of garlic, peeled and crushed
-2 sprigs fresh rosemary
-1 tbsp butter or tallow
-1-2 cups water (or broth)Heat pan to high temperature. Salt oxtail. Fry oxtail on all sides in butter or tallow. Boil water or broth in a pot with carrots, celery, onions, garlic, and rosemary. Add the fried oxtail in the pot and boil for 3 hours. Save the broth or eat is as a soup.
(In the images below i already had a flavorful broth saved so there are no additional vegetables in the broth)
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