There’s nothing quite like the deep, comforting aroma of a simmering pot of Oxtail Soup to make a house feel like home. Picture the rich, savory scent of tender oxtails melding with fresh herbs and vegetables, wafting through your kitchen as you unwind from a long day. The moment I take that first taste, it transports me to family gatherings, where laughter mingled with the clatter of spoons against hearty bowls.
I remember the first time I tried making it myself—not only did I discover how incredibly simple it was, but I also reveled in the delightful complexity of flavors that developed over two and a half hours of slow cooking. Armed with just a handful of ingredients, this dish transforms into a tantalizing feast that warms the soul and satisfies hunger like no fast food ever could. Whether you’re a seasoned chef or a kitchen novice, this recipe invites you to savor the art of homemade cooking, turning ordinary days into memorable culinary experiences.
Why is Oxtail Soup a Must-Try?
Hearty and Filling: This dish is packed with tender meat and nutritious veggies, ensuring it’s a comforting meal for any occasion.
Flavorful Depth: Rich red wine and fresh herbs elevate the soup’s taste profile, creating a delightful umami explosion.
One-Pot Wonder: Enjoy easy cleanup with minimal dishes involved; the whole meal is crafted in a single pot, saving you time.
Crowd-Pleasing: Perfect for family dinners or gatherings, everyone will savor each warm, delicious bowl.
Easy Modifications: Feel free to customize ingredients, whether adding more veggies or tweaking spices to suit your palate. You can also check out my tips on how to prepare homemade stock for an extra flavor boost!
Dive into this savory experience that transforms a simple oxtail into a masterpiece!
Oxtail Soup Ingredients
For the Soup
• 3 lb oxtails – The star ingredient that provides a rich, beefy flavor crucial for this oxtail soup.
• 2 tbsp olive oil – Used for searing the oxtails, enhancing their savory taste.
• Salt and pepper – To taste, elevating the overall flavor profile.
• 1 large onion, diced – Adds sweetness and depth to the base of the soup.
• 4 carrots, chopped – A touch of sweetness and vibrant color to complement the beef.
• 4 celery stalks, chopped – Brings an aromatic freshness that balances the hearty flavors.
• 4 cloves garlic, minced – Infuses the soup with robust flavor, enhancing the overall dish.
For the Broth
• 2 tbsp tomato paste – Contributes a subtle acidity and richness to the broth’s flavor.
• 1/3 cup all-purpose flour – Helps thicken the soup and adds a comforting texture.
• 1 cup red wine – Introduces a deep, complex taste that enhances the savory profile.
• 1 bundle thyme – Fresh herbs provide an aromatic quality that ties all the flavors together.
• 2 bay leaves – Imparts a subtle bouquet of flavors that enrich the dish.
• 32 oz beef broth – The foundation of your soup, ensuring it’s flavorful and hearty.
• 32 oz water – Helps to balance the flavors and create the desired soup consistency.
• 2 lbs potatoes, cubed – Adds substance and heartiness, making each bowl satisfying.
Feel free to explore the vibrant world of flavors with this Oxtail Soup!
How to Make Oxtail Soup
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Season the oxtails with salt and pepper to taste, ensuring that every piece is well-coated. This simple step sets the stage for a deeply flavored dish that’s hard to resist.
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Heat the olive oil in a large cast iron pot over medium heat. Once hot, add the seasoned oxtails, searing them on all sides until they develop a beautiful brown crust, about 20 minutes. Transfer the oxtails to a plate.
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Sauté the onion, carrots, celery, and garlic in the same pot, stirring until the veggies soften and become fragrant, which should take about 8 minutes. Then, mix in the tomato paste until well combined.
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Incorporate the flour into the sautéed vegetables using a wooden spatula, mixing for about 1 minute. This will help create a thicker consistency for your soup as it cooks.
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Pour in the red wine, then add the bundle of thyme and bay leaves. Allow the wine to deglaze the pot and enhance those lovely flavors, simmering briefly.
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Add the beef broth and fill the same container with an additional 32 oz of water. Mix it all together, then return the oxtails to the pot. Cover about 90% of the pot and cook on medium heat for around 1 hour.
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Stir in the cubed potatoes after an hour, mixing well. Continue cooking for another 1 and 1/2 hours, checking to ensure the meat is tender and falling off the bone.
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Remove the oxtails and place them on a cutting board. Carefully shred the meat from the bones, separating the fat from the lean meat using two forks.
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Blend some of the veggies if desired; using an immersion blender gives the soup a creamier texture. Just a few pulses will do!
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Return the shredded oxtail meat to the pot, topping with fresh thyme for an aromatic finish. Serve hot and enjoy every comforting spoonful!
Optional: Drizzle with a bit of olive oil before serving for an extra layer of flavor.
Exact quantities are listed in the recipe card below.
Make Ahead Options
Oxtail Soup is a fantastic choice for meal prep enthusiasts looking to save time on busy weeknights! You can season and sear the oxtails up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain their flavor. Additionally, you can chop all the vegetables (onions, carrots, celery, and potatoes) and keep them prepped ahead of time. When you’re ready to finish making the soup, simply combine the prepped ingredients with the wine and broth, then cook as directed. Just remember to check the consistency and flavor before serving, as the soup will be just as delicious even when prepped ahead!
How to Store and Freeze Oxtail Soup
Fridge: Store Oxtail Soup in an airtight container for up to 3 days. Let it cool completely before sealing to preserve freshness.
Freezer: For longer storage, freeze Oxtail Soup in individual portions in freezer-safe containers for up to 3 months. Label them with the date for easy tracking!
Reheating: Thaw overnight in the fridge, then reheat on the stove over low heat, stirring occasionally until hot throughout. Add a splash of water if it thickens too much.
Serving Tip: Remember, the flavors of the soup often deepen and improve after being stored, making it an even more satisfying meal when reheated.
What to Serve with Oxtail Soup?
Creating a comforting meal around your Oxtail Soup is easier than you think! Let the warmth of delicious pairings enhance your feast.
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Crusty Bread: Perfect for dipping, a loaf of freshly baked sourdough brings a satisfying crunch that complements the rich soup beautifully.
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Garlic Mashed Potatoes: The creamy texture and garlic-infused flavor elevate your soup experience, adding a luscious dimension to the meal.
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Mixed Green Salad: A fresh salad with a tangy vinaigrette balances the savory richness, adding a crisp contrast that refreshes every bite.
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Steamed Green Beans: Their vibrant color and crispness provide a delightful texture that harmonizes beautifully with the hearty soup.
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Savory Biscuits: Fluffy, buttery biscuits are perfect for mopping up hearty broth, making every drop a flavorful delight.
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Red Wine: A glass of bold red wine not only complements the oxtail flavors but also enhances the cozy atmosphere of your dining experience.
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Apple Crisp: End your meal on a sweet note with a warm apple crisp, offering a touch of sweetness that contrasts the savory soup perfectly.
Expert Tips for Oxtail Soup
Searing Success: Properly sear the oxtails until browned to lock in robust flavors. Skipping this step can lead to a less flavorful soup.
Veggie Variations: Feel free to add your favorite vegetables like parsnips or sweet potatoes for extra flavor and nutrition in your Oxtail Soup.
Wine Wisdom: Use a good quality red wine to elevate the flavor. Avoid overly sweet wines as they can affect the soup’s balance.
Check for Tenderness: The meat should be tender and falling off the bone after cooking. Under-cooked oxtails can be chewy and unpleasant.
Thickening Tip: If you prefer a thicker consistency, blend some of the veggies and stir them back into the soup for a heartier texture.
Oxtail Soup Variations
Invite your taste buds on a journey by customizing this delightful recipe in unexpected ways!
- Spicy Kick: Add chopped jalapeños or a dash of cayenne pepper to bring a spirited heat that dances on your palate.
- Herbaceous Boost: Swap thyme with rosemary or oregano for a delightful twist that enhances the earthy flavors of the soup.
- Vegetarian Option: Substitute oxtails with hearty mushrooms like portobello or shiitake, and use vegetable broth for a rich, plant-based experience.
- Creamy Texture: Mix in a dollop of sour cream or Greek yogurt before serving for added creaminess and a tangy flavor contrast.
- Sweetness Element: Toss in some sweet potatoes along with the regular potatoes, providing a lovely balance of sweetness and heartiness.
- Umami Punch: A spoonful of miso paste added while simmering brings a delightful umami depth without being overpowering.
- Citrus Zing: Finish with a splash of lemon or lime juice right before serving to brighten the flavors and add a refreshing twist.
- Globally Inspired: Incorporate spices like cumin and coriander for a Middle Eastern flair that takes this comfort food to exciting new realms.
Don’t hesitate to mix and match; your Oxtail Soup experience is meant to be as unique as your kitchen adventures!
Oxtail Soup Recipe FAQs
What type of oxtails should I use for the best flavor?
Absolutely! Look for oxtails that have a good amount of meat on them and some marbling, as this will help give the soup a rich, beefy flavor. Avoid any that have excessive dark spots or a grainy texture, as they may not be as fresh.
How should I store leftover Oxtail Soup?
Store your Oxtail Soup in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing to preserve its freshness and prevent condensation, which can lead to spoilage.
Can I freeze Oxtail Soup? If so, how?
Yes, you can definitely freeze Oxtail Soup! Pour cooled soup into freezer-safe containers or resealable bags, leaving some space at the top to allow for expansion. It will keep well for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat on the stove over low heat, stirring occasionally.
What if my soup turns out too thin?
Very! If your Oxtail Soup is thinner than you’d like, simply blend some of the veggies using an immersion blender to thicken it up. Start with a few pulses and stir back into the pot. Alternatively, you could mix a tablespoon of flour or cornstarch with a little water and stir that into the soup, letting it simmer until it thickens.
Is Oxtail Soup safe for pets?
It’s best to avoid sharing Oxtail Soup with pets. The ingredients, particularly onions and garlic, can be toxic to dogs and cats in larger amounts. Stick to pet-safe treats instead!
Can I modify the ingredients to make it lighter or vegetarian?
Absolutely! If you’re looking to lighten the recipe, consider using leaner cuts of beef or substituting half the potatoes with vegetables like cauliflower. For a vegetarian option, use vegetable broth and consider mushroom instead of oxtail for a deep flavor—just sauté them well before adding!
Savory Oxtail Soup Recipe That Warms the Soul
Ingredients
Equipment
Method
- Season the oxtails with salt and pepper to taste, ensuring that every piece is well-coated.
- Heat the olive oil in a large cast iron pot over medium heat. Add the seasoned oxtails, searing them on all sides until browned, about 20 minutes. Transfer the oxtails to a plate.
- Sauté the onion, carrots, celery, and garlic in the same pot, stirring until the veggies soften and become fragrant, about 8 minutes. Mix in the tomato paste until well combined.
- Incorporate the flour into the sautéed vegetables using a wooden spatula, mixing for about 1 minute.
- Pour in the red wine, then add the thyme and bay leaves. Allow the wine to deglaze the pot and simmer briefly.
- Add the beef broth and 32 oz of water. Mix it all together, then return the oxtails to the pot. Cover about 90% and cook on medium heat for around 1 hour.
- Stir in the cubed potatoes and continue cooking for another 1.5 hours, checking for tenderness.
- Remove the oxtails and shred the meat from the bones, separating the fat from the lean meat.
- Blend some of the veggies if desired; use an immersion blender for a creamier texture.
- Return the shredded meat to the pot, topping with fresh thyme for an aromatic finish. Serve hot.