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Oxtail Bone Broth Noodle Soup

by Rod Lynn
Oxtail Bone Broth Noodle Soup

Sure, you've tried chicken and beef bone broth, but have you tried our noods in a homemade Oxtail version? Alexia made her own bone broth, then a soup with it that includes our angel hair. We think it's to DINE for! Try this recipe from Alexia!

"I love Grass Fed Bison Oxtail Broth! It’s so tasty it doesn’t really need anything but water and a pressure cooker to make the broth. I add different seasonings each time. But, they usually always include lime, truffle salt, and cumin. And some delicious miracle noodles and a cup of spinach and arugula. Boom. Tastes like a Caribbean Island Beach. I can see it when I close my eyes. Lol. They are my go to’s!"

Recipe by Alexia Aleman AKA @accidentalparisiancook.

BONE BROTH INGREDIENTS:

1-2 lbs bison oxtail
3 quarts water

DIRECTIONS:

1. Put bison oxtail into a 3 quart pressure cooker. If you use a bigger one just fill it to the 3 quart mark.

2. Fill with water to the max level.

3. Cook 4 hours on high.

4. Remove bones. Refrigerate overnight.

5. Remove the top layer of fat. AKA degreasing.

NOODLE SOUP INGREDIENTS:

1.5 cup oxtail soup 
3 Tbsp coconut aminos
2 tsp cumin
1 tsp Red Boat fish sauce
3/4 tsp black truffle salt
3/4 tsp granulated garlic
1/4 tsp chili powder
1 pinch ground clover
2 medium limes juiced
1 pack Miracle Noodle Angel Hair
1 cup spinach
1 cup arugula

DIRECTIONS:

1. Rinse Miracle Noodle for 15 seconds, then soak in a bowl of water 5-10 minutes.

2. Heat up bone broth, coconut aminos, fish sauce, spices, limes.

3. Once the broth is liquid add spinach and arugula. Cover. Simmer on low 5-7 minutes.

4. Stir in Noodles. Let simmer a couple minutes. Enjoy!

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