Simple Oxtail Soup

Simple Oxtail Soup Recipe

Oxtail soup is a classic dish known for its rich, deep flavor and hearty, comforting qualities. Made by simmering oxtail with vegetables and aromatic herbs, this soup develops a rich, gelatinous broth packed with nutrients. While it does take time to cook, the process is straightforward, and the result is well worth the effort. Here’s a step-by-step guide to making a simple yet delicious oxtail soup at home.

Ingredients

Main Ingredients

• Oxtail – 2 lbs, cut into sections
• Olive oil – 2 tablespoons
• Onion – 1 large, diced
• Garlic – 4 cloves, minced
• Carrots – 2, peeled and cut into chunks
• Celery stalks – 2, cut into chunks
• Potato – 1 large, peeled and cubed (optional)
• Tomato paste – 2 tablespoons
• Beef stock – 8 cups
• Bay leaves – 2
• Fresh thyme – 2 sprigs or 1 teaspoon dried thyme
• Salt and black pepper – to taste

Optional Additions

• Parsley – for garnish
• Red wine – 1/2 cup, for added depth (optional)
• Leeks – 1, sliced, for additional flavor

Step-by-Step Instructions

Step 1: Brown the Oxtail

1. Pat the oxtail pieces dry with a paper towel and season with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
3. Brown the oxtail on all sides for about 4-5 minutes per side. This step adds depth and flavor to the soup. Transfer the browned oxtail to a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add the diced onion, carrots, celery, and sliced leeks (if using). Sauté for 5-6 minutes until the vegetables begin to soften.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the tomato paste and cook for 1-2 minutes to caramelize it slightly.

Step 3: Deglaze and Simmer

1. If using red wine, pour it into the pot to deglaze, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
2. Return the oxtail to the pot and add the beef stock, bay leaves, and thyme.
3. 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.

Step 4: Skim and Add Potatoes

1. Periodically skim any fat or impurities from the surface to keep the broth clear.
2. In the last 30 minutes of cooking, add the cubed potatoes and continue to simmer until they are tender.

Step 5: Final Seasoning and Serve

1. Remove the bay leaves and thyme sprigs (if using fresh).
2. Taste the soup and adjust the seasoning with salt and black pepper as needed.
3. Serve hot, garnished with chopped parsley for a touch of freshness.

Serving and Storage Tips

• Serving: This soup pairs well with crusty bread or a simple green salad.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The soup often tastes better the next day as the flavors deepen.
• Freezing: Freeze the soup without the potatoes, as they can become grainy when thawed. Add fresh potatoes when reheating.

Helpful Notes

• Make-Ahead Tip: This soup can be made a day in advance. Refrigerating overnight allows the flavors to meld and makes it easy to remove any solidified fat from the top.
• Gelatinous Texture: Oxtail contains a lot of collagen, which gives the broth a silky, rich texture when cooled and reheated.
• Vegetable Additions: Turnips, parsnips, or mushrooms can be added for extra flavor and nutrition.

Tips from Well-Known Chefs

• Chef Gordon Ramsay: “Browning the oxtail properly is key for flavor. Don’t rush this step; let it caramelize well.”
• Chef Jamie Oliver: “For an added layer of depth, try adding a few cloves and star anise during simmering for subtle spiced notes.”

Frequently Asked Questions

1. Can I make this in a slow cooker? Yes, after browning the oxtail and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8 hours or high for 4-5 hours.

2. Is it necessary to use beef stock? Beef stock enhances the flavor, but water can be used in a pinch. Add bouillon or beef base for extra depth.

3. How do I skim fat from the soup? Use a spoon to skim fat from the surface while it simmers or refrigerate overnight and remove the solidified fat before reheating.

4. Can I use different cuts of meat? While oxtail provides unique flavor and gelatin, you can use short ribs or beef shanks as alternatives.

5. How do I thicken the soup? For a thicker broth, you can mash some of the cooked potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

6. What can I serve with oxtail soup? Try serving it with mashed potatoes, rice, or steamed vegetables for a complete meal.

7. Can I add pasta or noodles? Yes, small pasta shapes like orzo or egg noodles can be added in the last 15 minutes of cooking.

8. How can I add a smoky flavor? A small amount of smoked paprika or smoked salt can add a subtle smoky note.

9. Can I use frozen oxtail? Yes, but be sure to thaw it thoroughly and pat dry before browning.

10. How do I make this soup less fatty? Trim excess fat from the oxtail before browning and skim the soup during cooking or after refrigeration.

Enjoy making this simple oxtail soup that’s full of rich flavors and perfect for cozying up on a chilly day.