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Low-Carb Oxtail Soup

4.7 stars, average of 151 ratings

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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.

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
✔  Beef free

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
Creator of

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 (4)

This is a really comforting flavourful soup, it is worth the long slow cooking & fills the home the loveliest of aromas. I used concentrated bone bone & removed the fresh herbs & bayleaf after 2.5 to 3 hours cooking then added the swede (rutabaga) green bean & leeks, I omitted the celery (only as I didn’t have any) when the meat fell from the bones after about 4.5 hours cooking I removed the bones entirely then blitzed the soup with a stick blender it was extremely thick & delicious & I have since added more diluted bone broth. I would next time remove the meat & the bones & add more water & use the meat for tacos or as a garnish on the soup. Beautiful flavours & now a firm family staple for autumn & winter. As always thank you Martina 😍😍

Thank you Zena! It's the kind of food I grew up eating, so comforting! Thank you for the tips. When it comes to bone broth, the more the better

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

Pressure cooker is definitely another option 😊