Rustic Oxtail Soup

Ingredients

• 1 kg Beef oxtail
• 3 tbs olive oil - divided
• 100g celery, finely diced
• 250g carrots - half moon shapes
• 1 onion, finely diced
• 2 garlic cloves, minced
• 1 400g tin finely chopped tomatoes
• 1 cup Port wine
• 2 bay leaves
• Small bunch of fresh thyme sprigs
• 1 tbs tomato paste
• 1 l beef stock
• 500g low carb potatoes, diced
• Salt & pepper

Directions

1. Generously season the oxtail pieces with salt & pepper. Heat 2 tbs of olive oil in a large casserole dish and brown the meat all over. Remove from the pan, add 1 tbs of olive oil and onions and cook for a few minutes.
2. Add the celery, carrots and garlic. Cook whilst stirring for about 5 minutes.
3. Pour the port in the pan and deglaze by scraping the bottom of the pan with a wooden spoon or spatula. Add the stock and tomato paste. Bring to the boil and lower the heat to a low simmer. Season with salt and pepper and nestle the bay leaves and thyme sprigs in the sauce.
4. Cover with a lid, leaving it slightly ajar. Cook for 3 hrs turning the meat occasionally.
5. Add the potatoes after 3 hrs and cook for a further hour on a low simmer.
6. Remove the meat from the pan. Slice of some of the fat and with a fork shred the meat and return back to the pan.
7. Check for seasoning and serve with a sprinkle of fresh thyme.

Nutrition