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 tablespoon 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/🖨️ Print post
Kris Johnson says
Oxtails are so popular that my farmer is often out of them. But no need to discard the fat, as there are so many other ways to use it, whether frying an egg or cooking a vegetable.
If you get this, what do oxtails taste like? I might place an order for them, although they are pretty pricey. Do you know how many pieces there would be in a pound?
Maria Atwood, CNHP says
The taste of oxtails is totally awesome! You won’t regret the price. I pay between $7.00-$9.00 per pound. They have a good deal of meat and after its cooked its super tender. I get maybe 1 larger one about 3 inches across and 2 inches high and two smaller ones in one package. You need to be careful and remove the little cap on top and bottom of each one after they are cooked as you could accidentally choke on them. I do that and remove the meat from around the bone after they are cooked and then shred the meat in the soup. It is much cheaper than say short ribs which I sometimes use in lieu of oxtails, and so very much healthier and tasty. – Also, they supply lots and lots of good gelatin/collagen so it’s like making bone broth and the soup all at one time! Go for it, you won’t regret it.
Oxtails is the one traditional food my husband’s family brought with them from France in the early 20th century that we still cook. .tongue, tripe, etc went by the wayside and I am trying hard to bring all this back. Hubby’s grandfather lived into his 90’s while his own children (all born in this country) died much younger (60’s and 70’s.) My husband and I are approaching 60, so the race to good health is on, lol. .