Bison Tail Soup

Ingredients:

• 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

Directions:

1. Melt butter, add pieces of tail in a large stockpot.

2. When the meat begins to brown, add onion.

3. When onion is a deep gold, add stock, carrot, garlic, cabbage, ginger, tomatoes, spices.

4. Simmer until meat is very tender, about 3-4 hours.

5. Separate meat of the oxtail from the bones; discard bones.

6. Reheat soup and serve with a little of the meat in each bowl.