Sopa de Rabo de Galo

Sopa de Rabo de Galo is a hearty Brazilian oxtail soup, rich in flavor and comfort, perfect for those chilly evenings. This gluten-free dish combines tender oxtail with fresh vegetables and aromatic herbs, creating a warm and satisfying meal.

Ingredients

• Oxtail - 500 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 3 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomato - 1 medium, chopped
• Bay leaves - 2
• Thyme - 1 teaspoon, dried
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Beef broth - 1 liter
• Fresh parsley - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrot, and diced celery; cook for another 5 minutes until the vegetables start to soften.
3. Add the chopped tomato, bay leaves, thyme, paprika, salt, and black pepper; stir well to combine.
4. Add the oxtail to the pot, browning it on all sides for about 10 minutes.
5. Pour in the beef broth, ensuring the oxtail is fully submerged. Bring the mixture to a boil.
6. Reduce the heat to low, cover, and let simmer for 1.5 hours, or until the oxtail is tender and falling off the bone.
7. Once cooked, remove the oxtail, shred the meat from the bones, and return the meat to the soup. Discard the bones and bay leaves.
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 100 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Rich in protein and essential nutrients from the oxtail.
• Contains vitamins and minerals from the vegetables, promoting overall health.

Tags