Oxtails contain saturated fat, which is part of what makes them so succulent. Though I suggest enjoying this natural source of saturated fat that’s so vital to our bodies and brains, you may choose to skim it off (see step #5) and either discard it or reserve for another use. Please note that this soup takes two days to prepare.
- 1 cup cranberry beans or *other beans of your choice
- 3 cups spring or filtered water for overnight soaking
- 1–2 teaspoons organic apple cider vinegar or whey
- 1 small package (3–4) oxtails, rinsed
- 1 medium white onion, diced (yellow onions contain more sulfur)
- Sea salt to taste
- 2-3 organic garlic cloves, peeled and pressed
- Soak beans overnight in 3 cups water. Add organic apple cider vinegar or whey. The next day, rinse well and place in a medium-sized crock pot.
- Nestle rinsed oxtails in the beans. Add diced onion, and then add filtered water or bone broth to about 1½ inches above the ingredients.
- Cook on high for 1 hour, then turn to low and cook an additional 6-8 hours, or until tender. Add more water if necessary.
- After beans are cooked and tender, you may serve immediately; however the fat content is substantial in oxtail soup and if you wish to remove the fat, place soup in a glass bowl to cool, then cover with Saran Wrap and refrigerate overnight. (Saran wrap is BPA-free.)
- If the soup was refrigerated overnight, you may carefully remove the thin layer of fat that forms overnight on top of the soup. Discard or reserve for another use. Alternatively, you may leave the fat in the soup (recommended).
- To serve, heat soup. Add sea salt to taste and one or more cloves of pressed raw garlic to each bowl of soup. This soup may also be frozen.
*I have tried all kinds of beans with this simple highly nutrient-dense recipe. Only the cranberry beans made this soup the most delicious bean soup I’ve ever made, although other beans may be used. You can read more of the nutritional properties on the blog posted here: https://www.seleneriverpress.com/the-very-best-one-dish-meal/