Adobo Crusted Oxtail Soup (GF/DF) (Edit recipe)

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After all of the game day fun, this soup is the quintessential “hangover” cure. This is a flavorful play on a Colombian soup called Sancocho, which is traditionally made with hen. This version combines the meatiness of the oxtail with the gut healing properties of its natural collagen content. It includes hearty veggies like cassava, plantain, and corn, mixed bright notes of cilantro, salty umami from barrel aged tamari, and bright citrus notes. This is sure to be a favorite!

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PREP TIME

30 minutes

COOK TIME

2 hours

INGREDIENTS

16

Serves: 7

Ingredients

2 Tbsp Extra Virgin Olive Oil
2 lb Oxtail
2.5 tsp Adobo Seasoning - Primal Palate
0.25 cup Barrel Aged Tamari Soy Sauce - Jozo
0.5 cup Garlic, chopped
1 cup Carrots, chopped
1 cup Onion, chopped
2.5 cups Yuca (Cassava), cubed
2 cups Plantain, green
2 whole Corn, cobs (cut into 6 peices)
64 oz Beef Broth
32 oz Chicken Broth
1 cup Water

Toppings

1 cup Cilantro, chopped
6 pieces Freeze-Dried Lemon Wedges - CITREVE

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

To Prepare:
-rub adobo seasoning on oxtail
- add olive oil to Dutch oven and sear meat for 2 minutes on each side
- remove meat and set aside
- add onion, carrot, and garlic to pot and cook for 2 minutes
- add oxtail, tamari, beef broth, and chicken broth (cook for 2 hours on medium heat)
- add water, yucca, and plantain (cook for 30 minutes)
- add corn (cook for 15 minutes)

Notes

Plating -spoon soup into a large bowl - add dried lemon wedges and cilantro

Optional: serve with a side of white rice and a squirt of hot sauce

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	936
Fat:	22 g
Carbohydrates:	80 g
Protein:	63 g
Cholesterol:	137 g
Sodium:	1470 mg
Fiber:	4 g
Sugars:	15 g
Sugar Alcohol:	0 g
Calculated per serving.