Bison Tail Soup
A tasty way to make sure we use every part of the bison!
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:
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.
Bison Tail Soup
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