Oxtail Soup Recipe

Introduction
Oxtail soup is a rich and hearty dish beloved in many cuisines around the world, from Caribbean and Asian styles to traditional European versions. With tender, slow-cooked oxtail meat, deep savory flavors, and a comforting broth, it’s the ultimate comfort food. This recipe is designed to make the most of oxtail’s natural richness while incorporating fresh vegetables and fragrant spices for a well-rounded, satisfying soup. Perfect for chilly days, it’s a dish that feels like a warm embrace in every bowl.

Ingredients

For the Soup:

• 2–3 pounds oxtail, trimmed of excess fat
• 2 tablespoons olive oil (or vegetable oil)
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 large potato, diced (optional for thickness)
• 1 can (14.5 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 8 cups beef broth or water
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon black peppercorns
• Salt, to taste

Optional Ingredients:

• 1 cup cabbage, chopped
• 1 cup barley or cooked rice (for a heartier soup)
• 2 tablespoons Worcestershire sauce (for added depth)

Garnishes:

• Fresh parsley, chopped
• Crusty bread or rolls for serving

Instructions

Step 1: Prepare the Oxtail

1. Rinse the oxtail thoroughly under cold water and pat it dry with paper towels.
2. Season generously with salt and pepper.

Step 2: Brown the Oxtail

1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the oxtail pieces in batches, searing on all sides until golden brown (about 4–5 minutes per batch).
3. Remove the browned oxtail and set aside.

Step 3: Sauté the Aromatics

1. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant.

Step 4: Build the Soup Base

1. Return the oxtail to the pot.
2. Add the diced tomatoes, beef broth, bay leaves, thyme, smoked paprika, and black peppercorns. Stir to combine.

Step 5: Slow Cook the Soup

1. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3–4 hours, or until the oxtail is tender and falling off the bone.
   • Alternatively, you can cook the soup in a slow cooker on low for 8 hours or high for 4–5 hours.

Step 6: Skim Fat and Adjust Seasoning

1. Once the soup is cooked, skim any excess fat from the surface of the broth using a spoon.
2. Taste and adjust seasoning with additional salt or Worcestershire sauce, if desired.

Step 7: Add Optional Ingredients

1. If using cabbage, barley, or rice, stir them into the soup during the last 30 minutes of cooking.

Step 8: Serve

1. Ladle the soup into bowls, ensuring each serving has a generous portion of meat and vegetables.
2. Garnish with fresh parsley and serve hot with crusty bread.

Serving and Storage Tips

Serving Suggestions:

• Pair with buttered rolls, garlic bread, or steamed rice for a hearty meal.
• Serve alongside a crisp green salad or roasted vegetables for added freshness.

Storage:

• Refrigerator: Store leftover soup in an airtight container for up to 4 days.
• Freezer: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight and reheat gently on the stovetop.

Helpful Notes

• Tender Meat: The longer you cook the oxtail, the more tender the meat becomes. Low and slow cooking is key.
• Thicker Broth: For a richer, thicker broth, mash some of the cooked potatoes or carrots into the soup before serving.
• Flavor Boost: Adding a splash of red wine or a few dashes of Worcestershire sauce enhances the depth of flavor.
• For a Clearer Broth: Blanch the oxtail in boiling water for 5 minutes before browning to remove impurities.

Tips from Well-Known Chefs

• Chef Gordon Ramsay: Always brown the oxtail before simmering—it’s essential for building flavor in the broth.
• Chef Marcus Samuelsson: Add whole spices like cloves or star anise for a subtle complexity in the broth.
• Chef Nigella Lawson: Let the soup rest overnight in the fridge for even deeper flavors when reheated.

Frequently Asked Questions

1. What is oxtail?

Oxtail is the tail of a cow, prized for its gelatin-rich meat and bones, which create a rich, flavorful broth when slow-cooked.

2. Can I make this soup in a pressure cooker?

Yes! Cook on high pressure for 45–50 minutes, then let the pressure release naturally for 10 minutes before opening.

3. Can I use other cuts of meat?

If oxtail is unavailable, beef shanks or short ribs can be used, though they lack the same gelatin-rich texture.

4. How can I make the soup spicier?

Add red pepper flakes, cayenne, or a diced chili to the broth for a touch of heat.

5. What vegetables work well in this soup?

Cabbage, parsnips, leeks, or green beans are great additions to complement the flavors.

6. Can I make this soup gluten-free?

Yes! Ensure your Worcestershire sauce and broth are gluten-free. Avoid barley and add rice or potatoes for starch.

7. How do I prevent the broth from being greasy?

Trim visible fat from the oxtail before cooking and skim the fat from the surface of the broth during cooking.

8. Is this soup freezer-friendly?

Yes! Freeze the soup in individual portions without potatoes or rice, as they can become mushy when thawed.

9. Can I serve this soup the same day?

While it’s delicious fresh, the flavors deepen and improve after resting overnight in the refrigerator.

10. What’s the secret to a flavorful broth?

Low and slow cooking allows the oxtail’s collagen and marrow to infuse the broth with rich flavor and a silky texture.