Oxtail Soup - Gluten Free, Keto

Oxtail Soup is a clear broth soup that makes use of oxtail as the main ingredient, together with fresh ginger, star anise, chilli pepper flakes, pak choi, spring onions, and cilantro. The oxtail is the tail of a steer, usually skinned and cut into several sections. It's marbled with fat and the meat is gelatinous and flavourful, therefore it's ideal for slow cooking, braising or in soups.


1.2 kg Oxtails, cut into about 4-5 pieces 3-4 slice Ginger, peeled 3 Whole star anise 1 tsp Whole white peppercorns 750 ml Homemade beef broth 750 ml Water Salt to taste 2 Spring onions, chopped 1/2 bunch Cilantro, chopped Baby pak choi 1 Lime, cut into wedges Chilli pepper flakes Ginger, peeled and cut into thin matchsticks

Preheat the oven to 200C/400F. Place the oxtails on a baking tray and roast for 30 minutes. Remove the roasted oxtails from the oven and place them in the Instant Pot with ginger slices, star anise, peppercorns, beef broth and water. Cover and set to “Soup”, 30 minutes.
When the oxtails are done cooking, let the pressure release naturally. If you’re in a hurry, just release the pressure manually after 30 minutes has elapsed.
Arrange pak choi in 2 soup bowls. Add in a piece of oxtail or two, and then ladle the soup into the soup bowls. Garnish with lime wedges, crushed red pepper flakes, ginger matchsticks, cilantro, and green onions.