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SLOW-COOKER HAWAIIAN OXTAIL SOUP – paleo recipe
Stav Kogan

SLOW-COOKER HAWAIIAN OXTAIL SOUP

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Servings: 6 servings
Calories: 330
Ingredients Method Nutrition

Ingredients
  

  • 3 lbs (1 kg) oxtail
  • 1 strip orange peel (zest, not the pith)
  • 4 cloves garlic
  • 3 star anise
  • 1 tbsp (15 g) sea salt
  • ½ cup (85 g) cashews
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 bunch mustard greens
  • ¼ tsp chili pepper flakes

Method
 

  1. COOKING INSTRUCTIONS Place oxtail, orange peel, garlic cloves, star anise, ginger, salt and cashews in a slow cooker.
  2. Cover with filtered water.
  3. Add 1 tablespoon/15 ml of apple cider vinegar.
  4. Cook on low for 10 to 12 hours. Allow the soup to cool. Move to a stockpot with a lid and chill in the refrigerator overnight. By the next day, the fat will have solidified. Pull the fat off the oxtail and remove the star anise, orange peel and ginger.
  5. Bring the soup to a simmer.
  6. Add the mustard greens and the chili pepper flakes.
  7. Cook for 7 to 10 minutes or until mustard greens are tender. The meat can either be stripped from the bones before serving or the oxtails can be served bone in.
  8. Serve with coconut aminos, fresh cilantro, chopped green onions and freshly grated ginger for garnish. CHEF’S TIP For best results, trim oxtail of any excess fat. Better yet, ask your butcher to trim it for you!

Nutrition

Calories: 330kcalCarbohydrates: 5gProtein: 24gFat: 23g

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