Oxtail Soup

iamwinfred

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.

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Prep Time 20

Cook Time 3 30

Total Time 3 50

Course Main Course, Soup

Cuisine American

Servings servings

Calories 420 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 10gProtein: 32gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 95mgSodium: 780mgPotassium: 480mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 8mgCalcium: 6mgIron: 20mg

Keyword beef soup, bone broth soup, comfort food, oxtail soup, slow simmered