Korean · Dinner
Oxtail Bone Soup (Keto)
Bone-in oxtail simmered for hours in beef broth until the meat falls from the bone, finished with garlic, scallion and sesame oil. Served in its rich milky broth with daikon radish and sauerkraut, keto-adapted by skipping rice and starchy vegetables.
$7
20 minsPrep
240 minsCook
260 minsTotal
MediumLevel
Nutrition per serving
534Calories
42.4gProtein
34.8gFat
7.1gCarbs
2.9gSugar
1.9gFiber
2065mgSodium
178mgChol
14.7gSat Fat
680mgPotassium
78mgCalcium
4.5mgIron
3.3mcgVitamin B12
8mgVitamin C
low-carb
gluten-free
protein-rich
keto
Instructions
1
Prep
Rinse oxtail segments under cold running water and soak in cold water for 30 minutes, changing water until mostly clear.
2
Blanch
Boil oxtail over high heat for 5 minutes until grey scum rises, drain and rinse clean.
3
Simmer
Return oxtail to a clean pot with beef stock, water, onion and garlic, bring to a boil over high heat, then reduce to low and simmer covered for 3.5 hours until fork-tender and broth turns milky.
4
Simmer
Add daikon chunks and continue simmering on low for 25 minutes until radish is translucent and soft.
5
Finish
Remove onion, stir in salt, black pepper, sesame oil and sliced scallion, tasting and adjusting seasoning to taste.
6
Plate
Ladle oxtail, daikon and broth into a deep bowl and serve with sauerkraut alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in beef oxtail, cut into segments
- 8 cups1920ml beef stock
- 2 cup480ml water
- 11 onion, peeled and left whole
- 8 cloves8 cloves garlic
- 22 scallion
- 2 tsp2 tsp salt, plus more to taste
- 1 tsp1 tsp black pepper, plus more to taste
- 2 tsp2 tsp sesame oil
- 3.6 oz100g daikon radish
- 3.6 oz100g sauerkraut
