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Low-Carb Oxtail Soup

4.6 stars, average of 95 ratings

Low-Carb Oxtail SoupPin itFollow us 136.0k

This recipe is the perfect example of a nutritious, real food meal using non-starchy vegetables, and my favourite cut of beef - oxtail. Apart from being delicious, oxtail is perfect for stews. It adds an amazing flavour, even if you use just a few pieces together with other meat cuts. I'm lucky enough to get quality meat from a local farmer who always keeps a few pounds of oxtail for me! I made this soup in my Dutch oven but you could also use your slow cooker, or a pressure cooker.

Oxtails are high in gelatine and that's why I often use them when making bone broth, one of the keto essentials in my house. I keep the meat and use it as filling in low-carb tacos wrapped in tortillas or simply on top of crispy lettuce leaves like I did in this autumn oxtail stew.

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Hands-on Overall

Allergy information for Low-Carb Oxtail Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
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Nutritional values (per serving)

Net carbs7.5 grams
Protein32.6 grams
Fat21.6 grams
Calories371 kcal

Calories from carbs 8%, protein 37%, fat 55%

Total carbs10.6 gramsFiber3.2 gramsSugars4.8 gramsSaturated fat9.8 gramsSodium268 mg(12% RDA)Magnesium85 mg(21% RDA)Potassium627 mg(31% EMR)

Ingredients (makes 8 servings)

  • 1.6 kg oxtails (3.5 lb) - this will yield about 50% meat
  • 1/4 cup ghee (55 g/ 1.9 oz)
  • 1-2 sprigs each rosemary and thyme
  • 3 bay leaves
  • 1/4 tsp ground cloves
  • 2 tbsp fresh lemon juice
  • 2 - 2 1/2 litres / quarts water or bone broth - you can make your own
  • 1 medium rutabaga, diced (300 g/ 10.6 oz)
  • 1 large tin tomatoes, unsweetened (400 g/ 14.1 oz)
  • 2 cups green beans, chopped (200 g/ 7.1 oz)
  • 2 medium leeks, sliced (180 g/ 6.3 oz)
  • 2 medium celery stalks, sliced (80 g/ 2.8 oz)
  • salt and pepper to taste (I like pink Himalayan salt)


  1. Heat a large pot or a Dutch oven greased with ghee over a medium-high heat. Pat dry the oxtails with a paper towel and sprinkle with salt and pepper. Place the oxtails in the pot and brown on all sides for about 10 minutes.
    You can also use a slow cooker. After browning the meat, transfer it into the slow cooker and cook on high for 4 hours and add the vegetables for the 60-90 minutes of the cooking process. Low-Carb Oxtail Soup
  2. Add the rosemary, thyme, cloves, and bay leaves. You can make a bouquet garni by placing all the herbs in a piece of cheesecloth and tying with an unwaxed kitchen string. This will make it easy to remove once cooked. Add the lemon juice and water (or broth). Bring to a boil and then reduce the heat to low. Cover with a lid and simmer for about 3 hours or until the meat is soft and falls off the bones. Low-Carb Oxtail Soup
  3. After about 3 hours, use kitchen tongs to remove the meat from the pot. Let the oxtails cool down on a plate and then shred the meat off.
    There's going to be lots of gelatine left on the bones - you can use them for making a batch of homemade bone broth! Low-Carb Oxtail Soup
  4. While the meat is cooling down, prepare the vegetables. Peel and dice the rutabaga into about 1-inch pieces. Add it to the pot, cover with the lid and cook for about 10 minutes. Low-Carb Oxtail Soup
  5. Add the tomatoes, chopped green beans, sliced leeks ... Low-Carb Oxtail Soup
  6. ... and sliced celery stalks. Cook for another 10-15 minutes or until the rutabaga and green beans are tender. Low-Carb Oxtail Soup
  7. Add the shredded meat and more water if needed. Season with salt and pepper to taste.Enjoy! Low-Carb Oxtail Soup

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Oxtail, beef, raw, meat only
0 g30.9 g14.3 g262 kcal
0 g0 g6.9 g62 kcal
Rosemary, fresh
0 g0 g0 g0 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Bay leaf, dried
0.1 g0 g0 g1 kcal
Cloves, spices
0 g0 g0 g0 kcal
Lemon juice, fresh
0.2 g0 g0 g1 kcal
Tomatoes, canned (unsweetened)
0.8 g0.4 g0.1 g8 kcal
Water, still
0 g0 g0 g0 kcal
Rutabagas, raw
2.4 g0.4 g0.1 g14 kcal
Green beans, fresh
1.1 g0.5 g0.1 g8 kcal
Leeks, (bulb and lower leaf-portion), raw
2.7 g0.3 g0.1 g14 kcal
Celery stalk, fresh
0.1 g0.1 g0 g2 kcal
Total per serving
7.5 g32.6 g21.6 g371 kcal

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Martina Slajerova
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Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

This would go even better with something like an Instant Pot, I think.


Pressure cooker is definitely another option 😊