Slow-Cooked Oxtail Soup with Star Anise & Tamari
This deeply nourishing soup is rich in flavour and comfort, perfect for cooler weather or when your body needs extra support. Slow-cooked oxtail creates a silky, collagen-rich broth that supports healthy joints, skin, gut lining, and immune function. The long, gentle simmer draws out essential minerals like zinc, iron, and phosphorus, and the protein helps stabilise blood sugar and keep you feeling satisfied. Infused with warming spices like cinnamon, star anise and garlic, it's a healing, anti-inflammatory bowl of goodness your body will thank you for. My kids couldn’t get it in fast enough. I hope you love it as much as they did!
Ingredients:
1.5–2 kg oxtail, trimmed
3 Ts extra virgin olive oil
1 large brown onion, quartered
2 carrots, roughly chopped
5 garlic cloves, smashed
1 large thumb-sized piece of ginger, sliced (optional but recommended)
1 whole star anise
1 tbsp ground cinnamon or 1 cinnamon stick
2 tbsp gluten free tamari (or soy sauce)
3L filtered water
Sea salt and black pepper, to taste
1 Tbsp Arrowroot
Optional: Pasta, 1–2 spring onions, sliced to garnish, Fresh coriander or chilli, to serve.
Method
Coat and sear oxtail: Toss oxtail pieces in 1 tbsp arrowroot flour to lightly coat. In a large pot or Dutch oven, add the olive oil and sear them on high heat until golden brown on all sides. Remove and set aside.
Sauté aromatics: Add onion, garlic and ginger to the same pot. Cook for 3–4 minutes until fragrant and lightly coloured.
Add spices & oxtail: Return oxtail to the pot. Add star anise, cinnamon, tamari, and water.
Simmer: Bring to a boil, then reduce to a low simmer. Cover and cook for 3–4 hours, until the meat is fall-off-the-bone tender. Skim any foam off the top.
Add the carrots: In the last 40 mins, add the carrots and any other veggies/ingredients you would like to add to the stock eg pasta
Strain & shred: Remove oxtail, shred the meat, and discard the bones. Return meat to the pot. You may strain out the spices and veg for a clearer broth, or leave them in for texture.
Season: Adjust tamari, salt, and pepper to taste.
Optional additions: Garnished with fresh spring onions, coriander, or chilli and serve hot.