We use erythritol monkfruit blend since it tastes like sugar but has no carbs. White Wine Vinegar – sold in most Supermarkets, white wine vinegar adds an addictive tangyness to the soup. Add ingredients including seared oxtail to a dutch oven and simmer for 2 hours. After 2 hours add sweetener and white wine vinegar, salt and pepper.
Add the chili paste and remaining spices plus bay leaves. Bring to a boil then reduce to a simmer. Add the oxtails back to the pot. Cover the pot with the lid and then place pot of oxtails in the oven. Allow to cook slowly 3-4 hours until oxtails are super tender.
This oxtail soup recipe is flavorful, nutritious, and loaded with fresh vegetables. Oxtails and beef shank simmer slowly with vegetables to produce a rich broth and tender, succulent meat. This soup is the definition of comfort food! Soup season is arguably one of my favorite times of the year.
Cover the chiles with water and then top with small saucer to keep chiles submerged Add the rehydrated chilis, ¼ - ½ cup of their liquid, the chipotle chilies plus a tbsp of the sauce and puree until smooth. Season oxtails with salt and pepper.