Ox tail broth/ soup
OXTAIL BROTH
“The degenerative and inflammatory diseases can often be corrected by the use of gelatine-rich foods” - Ray Peat
Rich, gelatinous oxtail broth — a pro-metabolic staple that nourishes digestion, lowers stress and inflammation, stabilises blood sugar, and supports tissue repair.
Why it’s pro-metabolic:
Oxtail broth is packed with collagen-rich gelatin, high in glycine and proline — amino acids shown to:
• Balances blood sugar: Glycine slows glucose absorption and supports insulin sensitivity.
• Support digestion by healing the gut lining and enhancing nutrient absorption.
• Reduce inflammation and promote tissue repair via collagen peptides.
• Lowers stress load: Glycine calms the nervous system and counteracts cortisol
• Replenish glycine, which is often low in modern diets but essential for detoxification, hormone balance, and metabolic function.
A daily mug supports energy, resilience, and recovery — from the inside out.
RECIPE:
• 500–700 g of oxtail
• sometimes I’ll add 1 lamb neck - optional
• 1.5 litres of filtered water
• (Optional) Organic vegetables (e.g., carrot, potato, leek)
• 1 bunch of organic kale
• Coconut oil
• Celtic salt
• 2/3 bay leaves
• Herbs of choice - I used fennel, cumin, fenugreek, rosemary
1. Preheat oven to 180°C.
2. Roast oxtail (and lamb neck, if using) for 45 minutes.
3. Peel and chop vegetables if using.
4. Sauté leeks in coconut oil.
5. Transfer roasted meat to a large pot.
6. Pour in water and add herbs and bay leaf. Bring to a boil, then reduce to a simmer.
7. After 1 hour, add prepared vegetables. Bring to a boil again, then reduce and simmer for another hour.
8. Add kale and boil for 20 minutes to extract calcium and magnesium.
9. Remove and discard the kale.
10. Do not cook for more than 3 hours total.
11. Serve and enjoy!
12. Store in airtight container in fridge / freezer - it should be super gelatinous when cooled!
