Bison Tail Soup

Bison Ox Tail Soup


2 lbs oxtails, split into 1-inch pieces
2 tablespoon butter or avocado oil
|1 medium  onion, peeled and chopped
3 pints beef stock (or bison broth if you have it)
1 carrot, peeled and cut into thin slices
1 Piece ginger, peeled and cut into large chunks
4 cloves garlic
1 bay leaf
1 medium head mustard cabbage, napa cabbage, or bok choy
Half cup chopped tomato (canned is fine)
Splash of liquid aminos or soy sauce
Salt and pepper 

  • Melt butter, add pieces of tail in a large stockpot.
  • When the meat begins to brown, add onion.
  • When onion is a deep gold, add stock, carrot, garlic, cabbage, ginger, tomatoes, spices.
  • Simmer until meat is very tender, about 3-4 hours.
  • Separate meat of the oxtail from the bones; discard bones.
  • Reheat soup and serve with a little of the meat in each bowl.