I'm a freestyle cook and don't care much for recipes and amounts. I made my oxtail soup with 1kg of Oxtails, 1 prepacked vege pack from the supermarket (on special, yay). The pack had 2 carrots, 2 parsnips, half turnip, 2 onions and 1 stick of celery. Bit crusty, but since I was going to boil the hell out of them for about 24 hours I didn't reeeeeeeaaaaaaaallly see the problem. All my ingredients cost $19.
I preheated my oven to 180degrees and browned oxtails for 47 minutes. I grated my vege pack while this was happening and with around 15 minutes of cooking time to go for my oxtail in the oven I rustled myself up a tasty gluten, dairy and soy free lunch – Carrot Oatcakes.
Ok, finished lunch and Oxtails are nicely browned. I LOVE using a slowcooker, it’s super easy and you don’t have to keep checking your pots. So I dumped my oxtail and all my grated veg in the slow cooker and covered with approximately 3 litres of water. I like using distilled water, but today I just used normal tap water. On top of everything I gave it a hit of ground pepper and about 1 TBSP of Himalayan Crystal Salt.
That's it. Too easy.
In Nourishing Traditions, Sally adds a few other flavours, but I quite like the taste of meaty brothy things so I just stuck with the basics.
Oxtail Soup in the Slowcooker
I left it to slow cook on high for about 8 hours then dropped it down to low overnight. Overall I cooked it for about 20 hours. Yummy, fatty beefy goodness. I suck at food styling, so here's a picture of it in the slowcooker before I turned it on.
Next time I make it, I'm going to leave all the veg out and do a caramelised onion and oxtail soup, I think the sweet, saltiness will be DIVINE!