This oxtail soup recipe turns humble beef oxtails into a deeply savory, fall off the bone tender soup that tastes like it simmered all day, because it did.
The broth builds slowly with red wine, tomato paste, and a mix of aromatic vegetables until every spoonful is rich and warming.
I first made this on a cold Sunday when I had a package of oxtails sitting in the freezer and no real plan.
By the time the kitchen filled with the smell of browned beef and simmering broth, I knew this one was a keeper.
This is the kind of soup you start in the early afternoon and let the stove do most of the work.
Serve it with crusty bread and you have a meal that feels like a hug in a bowl.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 3 hours 30 minutes |
| Total Time | 3 hours 50 minutes |
| Servings | 6 servings |
| Difficulty Level | Intermediate |
Why You’ll Love This Oxtail Soup Recipe
Oxtails have a reputation for being intimidating, but this recipe keeps things simple and forgiving.
Once the oxtails are browned, the soup mostly cooks itself while you go about your afternoon.
The long simmer pulls collagen out of the bones, so the broth turns silky and full bodied without any thickener beyond a little flour.
It is the kind of dish that gets better the longer it sits, which makes it perfect for meal prep.
- Deep, beefy flavor built from browned bones and a slow simmer
- Tender, fall apart meat that practically falls off the bone
- A rich, silky broth thanks to natural collagen
- Great make ahead meal that tastes even better the next day
- Freezer friendly for busy weeks ahead
If you like this kind of low and slow, beefy comfort food, you will probably also love my beef stew, which uses a similar browning and braising method.
Ingredients
You only need a handful of ingredients for this soup, and most of them are pantry staples.
The oxtails and the broth are what really carry the flavor, so it is worth choosing good quality versions of both.
- 4 pounds meaty bone in beef oxtails
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 3 tablespoons all purpose flour
- 3 tablespoons tomato paste
- 1 cup dry red wine
- 8 cups beef bone broth or beef stock
- 2 bay leaves
- 1 teaspoon dried thyme, or a few fresh thyme sprigs
- Fresh parsley, chopped, for garnish
Read Also: Red Wine Braised Beef
Kitchen Equipment Needed
A heavy pot is the real star of this recipe, since it holds heat evenly through the long simmer.
Beyond that, most of what you need is probably already in your kitchen.
- Large Dutch oven or heavy bottomed stockpot
- Sharp chef’s knife
- Cutting board
- Tongs
- Ladle
- Fine mesh skimmer or strainer
- Instant read meat thermometer, optional
This same pot gets a workout in my beef stroganoff too, so it is worth the investment if you cook a lot of braises and soups.
Recommended Products for This Recipe
These are a few products I personally rely on when I make this soup.
None of them are required, but each one makes the process a little smoother.
1. Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven holds and distributes heat evenly, which matters a lot over a three hour simmer.
It browns the oxtails beautifully and goes straight from stovetop to table.
2. Grass Fed Beef Bone Broth
A good quality bone broth gives the soup a head start on richness before the oxtails even finish simmering.
I reach for a grass fed option whenever I can find one, since the flavor is noticeably deeper.
3. Fine Mesh Skimmer
Oxtails release a fair amount of foam and fat as they simmer, and a wide fine mesh skimmer makes it easy to clear that off without disturbing the meat.
It keeps the finished broth clean and clear.
4. Digital Meat Thermometer
While oxtails are done more by texture than temperature, a quick read thermometer helps you confirm the meat has hit a safe internal temperature before it has had time to turn tender.
It takes the guesswork out of the early stages of cooking.
You might also enjoy: French Onion Beef Short Rib Soup
Step-by-Step Instructions: How to Make Oxtail Soup
Follow these steps in order and you will end up with a rich, deeply flavored soup even if this is your first time cooking oxtails.
1. Season and sear the oxtails
- Pat the oxtails completely dry with paper towels, since a dry surface browns much better than a wet one.
- Season all sides generously with salt and black pepper.
- Heat the olive oil in a large Dutch oven over medium high heat until it shimmers.
- Working in batches so you do not crowd the pot, sear the oxtails for 3 to 4 minutes per side until they are deeply browned.
- Transfer the browned oxtails to a plate and set aside, leaving the drippings in the pot.
2. Build the vegetable base
- Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot.
- Cook, stirring occasionally, for 6 to 8 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for another minute until fragrant.
- Scrape up any browned bits from the bottom of the pot as you stir, since that is where a lot of the flavor is hiding.
3. Make the roux and deglaze
- Sprinkle the flour over the softened vegetables and stir constantly for about 2 minutes until it turns a light golden color.
- Stir in the tomato paste and cook for 1 more minute to deepen its flavor.
- Pour in the red wine and scrape the bottom of the pot to lift up every browned bit.
- Let the wine simmer for 2 to 3 minutes until it reduces slightly.
4. Add the broth and oxtails
- Return the seared oxtails and any juices from the plate back into the pot.
- Pour in the beef bone broth until the oxtails are fully submerged.
- Add the bay leaves and thyme.
- Bring the soup to a boil, then immediately reduce the heat to low so it barely simmers.
5. Simmer low and slow
- Cover the pot and let the soup simmer gently for 3 to 3.5 hours, checking every 45 minutes or so.
- Use the fine mesh skimmer to remove any foam or excess fat that rises to the surface.
- The soup is ready when the meat is fork tender and pulls away from the bone with almost no resistance.
6. Finish and serve
- Remove the bay leaves and discard them.
- Taste the broth and adjust the salt and pepper as needed.
- If you prefer a thicker soup, simmer uncovered for an extra 15 to 20 minutes to reduce the broth further.
- Ladle the soup into bowls, making sure each serving gets plenty of meat and vegetables.
- Garnish with fresh chopped parsley before serving.
This same low and slow approach is what makes my Jamaican beef patties filling so flavorful too, since braised beef only gets better with time.
Tips for The Best Oxtail Soup
A few small details make a noticeable difference in how this soup turns out.
Most of them come down to patience and not rushing the process.
- Do not skip searing the oxtails, since browning builds most of the deep flavor in the finished broth
- Sear in batches so the pot stays hot and the meat browns instead of steaming
- Keep the simmer gentle, since boiling hard can make the meat tough instead of tender
- Skim the fat and foam regularly for a cleaner, clearer broth
- Make it a day ahead, chill it, then lift off the solidified fat on top before reheating
This pairs beautifully with my slow cooker beef stew with onion soup mix if you want another hands off beef dinner in your rotation.
Serving Suggestions
Oxtail soup is hearty enough to be a full meal on its own, but a few sides round it out nicely.
I like something starchy to soak up the broth and something bright to cut through the richness.
- A slice of crusty bread or warm cornbread
- Steamed white rice spooned right into the bowl
- A simple green salad with a sharp vinaigrette
- Buttery mashed potatoes on the side for an extra hearty meal
- A splash of hot sauce or a squeeze of lime for brightness
Another favorite: Chicken Noodle Soup
Variations of Oxtail Soup
Once you have the base method down, this recipe is easy to adapt to whatever flavors you are in the mood for.
Here are a few directions I have taken it in.
- Add a diced potato or two during the last 45 minutes for a heartier, stew like texture
- Stir in a can of butter beans near the end for a Caribbean inspired twist
- Add a splash of fish sauce and sliced scallions for an Asian influenced version
- Include a chopped Scotch bonnet or habanero pepper for a spicier broth
- Swap the red wine for extra broth if you prefer to cook without alcohol
My Asian beef noodle soup uses a similar long simmered broth if you want to try that flavor direction on its own.
Storage and Reheating
This soup stores and reheats exceptionally well, which is part of why I love making a big batch.
The flavor actually improves after a day in the fridge.
- Refrigerate in an airtight container for up to 4 days
- Freeze in freezer safe containers for up to 3 months
- Thaw overnight in the refrigerator before reheating
- Reheat gently on the stovetop over medium low heat, stirring occasionally
- Add a splash of broth or water if the soup has thickened too much after chilling
Read Also: French Onion Beef Stew
Nutritional Facts
Exact numbers will vary depending on the exact cut of oxtail and how much fat you skim off, but here is a general estimate per serving.
- Calories: approximately 420 per serving
- Protein: approximately 32 grams
- Fat: approximately 24 grams
- Carbohydrates: approximately 10 grams
- Sodium: approximately 780 milligrams
If you are watching sodium or fat, my winter soups and stews roundup includes a few lighter options alongside this one.
Health Benefits of Key Ingredients
Beyond being deeply comforting, this soup has a few genuine nutritional upsides worth mentioning.
The slow simmered broth in particular carries some real benefits.
- Oxtail is rich in protein and collagen, which supports joint and skin health
- Bone broth provides minerals like calcium and magnesium that leach out during a long simmer
- Carrots and celery add fiber along with vitamin A and vitamin K
- Garlic and onion contain compounds linked to immune support
- Tomato paste adds a concentrated dose of lycopene, an antioxidant
I lean on a lot of these same aromatics in my slow cooker beef stroganoff, which is another good way to work more of them into your week.
FAQs About Oxtail Soup
1. What exactly is oxtail?
Oxtail is the tail of a cow, cut into thick sections of meat and bone.
It has a lot of connective tissue, which is exactly what breaks down into rich collagen during a long simmer.
2. Can I make this in a slow cooker?
Yes, sear the oxtails and cook the vegetable base on the stovetop first, then transfer everything to a slow cooker.
Cook on low for 8 to 9 hours or on high for about 5 hours.
3. Can I make oxtail soup in an Instant Pot?
Absolutely, and it cuts the cooking time down significantly.
After searing and building the base, pressure cook on high for 45 to 50 minutes, then let the pressure release naturally.
4. Why is my oxtail soup tough instead of tender?
This almost always means it needs more time, not less. Oxtail has a lot of connective tissue that needs a long, gentle simmer to fully break down.
5. Can I skip the red wine?
Yes, simply replace it with an equal amount of extra beef broth.
You will lose a little depth of flavor, but the soup will still turn out rich and satisfying.
Read Also: Beef Barley Soup
Oxtail Soup
Ingredients
- 4 pounds beef oxtails meaty bone-in
- 2 tablespoons olive oil 30ml
- salt to taste
- black pepper to taste
- 1 large yellow onion about 2 cups or 300g, diced
- 3 carrots about 1½ cups or 200g, peeled and diced
- 3 celery stalks about 1½ cups or 180g, diced
- 4 cloves garlic minced
- 3 tablespoons all purpose flour about 25g
- 3 tablespoons tomato paste about 50g
- 1 cup dry red wine 240ml
- 8 cups beef bone broth 1.9L, or beef stock
- 2 bay leaves
- 1 teaspoon dried thyme or a few fresh thyme sprigs
- fresh parsley chopped, for garnish
Equipment
- Large Dutch oven or heavy bottomed stockpot, 6-8 quart capacity
- Sharp chef’s knife
- Cutting board
- Tongs
- Ladle
- Fine Mesh Skimmer or strainer
- Digital meat thermometer optional
Method
- Pat oxtails dry, season with salt and pepper.
- Heat oil in a Dutch oven over medium-high, sear oxtails in batches for 3-4 minutes per side until deeply browned. Transfer to a plate.
- Reduce heat to medium, add onion, carrots, and celery. Cook for 6-8 minutes until softened. Add garlic and cook for 1 minute until fragrant, scraping up browned bits.
- Sprinkle flour over vegetables and stir for 2 minutes until light golden. Stir in tomato paste and cook for 1 minute. Pour in wine, scrape bottom, and simmer for 2-3 minutes until slightly reduced.
- Return oxtails and juices to pot, add broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low and simmer gently.
- Cover and simmer for 3 to 3.5 hours, skimming foam and fat occasionally. Cook until meat is fork-tender and pulls away from the bone.
- Remove bay leaves, season broth with salt and pepper. If thicker soup is desired, simmer uncovered for 15-20 minutes to reduce.
- Ladle into bowls, garnish with fresh parsley, and serve with crusty bread or rice.
Nutrition
Notes
- Do not skip searing the oxtails – this builds most of the deep flavor in the finished broth.
- Sear in batches to avoid crowding the pot, which ensures browning instead of steaming.
- Keep the simmer gentle; boiling hard can make the meat tough instead of tender.
- Use a fine mesh skimmer to remove foam and excess fat regularly for a cleaner, clearer broth.
- This soup is even better made a day ahead – chill overnight and lift off solidified fat before reheating.
- For a heartier stew-like texture, add a diced potato or two during the last 45 minutes of cooking.
- To make in a slow cooker, sear and cook the vegetable base on the stovetop first, then transfer to slow cooker and cook on low for 8-9 hours.
- For Instant Pot, pressure cook on high for 45-50 minutes after searing, then natural pressure release.
- Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- If the soup thickens too much after chilling, add a splash of broth or water when reheating.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Oxtail soup is one of those recipes that rewards a little patience with a whole lot of flavor.
Once you taste that rich, silky broth and fall apart tender meat, you will understand why this one has stuck around in kitchens for generations.
Give this oxtail soup recipe a try this weekend and let it simmer while you go about your day.
I would love to hear how yours turns out, so drop a comment below or share a photo if you make it.
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