Simple Oxtail Soup Recipe

Oxtail soup is a hearty, flavorful dish that has been cherished for centuries in cuisines around the world. Its rich, meaty flavor and warming broth make it perfect for chilly days or when you need a comforting meal. This simple oxtail soup recipe emphasizes ease while delivering deep, satisfying flavors. Whether you’re a seasoned cook or a beginner, you can prepare this dish with confidence.

Ingredients

For the Soup:

• 2 lbs (1 kg) oxtail, cut into sections
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 large potato, peeled and cubed
• 1 cup (250 ml) tomatoes, diced (or canned)
• 8 cups (2 liters) beef stock
• 2 bay leaves
• 1 tsp thyme
• 1 tbsp olive oil
• Salt and pepper, to taste

Optional Garnish:

• Fresh parsley or green onions, chopped

Step-by-Step Instructions

Step 1: Prepare the Oxtail

1. Trim excess fat: Pat the oxtail pieces dry with paper towels and trim any large chunks of fat.
2. Sear the oxtail: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the oxtail pieces and brown them on all sides. This step locks in flavor. Remove the oxtail and set aside.

Step 2: Sauté the Vegetables

1. In the same pot, lower the heat to medium and add the onions, garlic, carrots, and celery.
2. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.

Step 3: Build the Broth

1. Return the seared oxtail to the pot.
2. Add the diced tomatoes, bay leaves, thyme, and beef stock.
3. Season lightly with salt and pepper. (You can adjust seasoning later.)
4. Bring the soup to a boil, then reduce the heat to low and cover the pot.

Step 4: Simmer for Tenderness

1. Let the soup simmer gently for 2.5 to 3 hours, or until the oxtail is fork-tender. Check occasionally and skim off any foam or excess fat that rises to the surface.

Step 5: Add the Potatoes

1. About 30 minutes before the soup is finished, add the cubed potatoes.
2. Let them cook until tender, which takes about 20–25 minutes.

Step 6: Adjust and Serve

1. Taste the soup and adjust the seasoning as needed with more salt or pepper.
2. If the broth seems too fatty, you can skim it once more or let the soup cool slightly and remove the solidified fat from the top.
3. Serve hot, garnished with fresh parsley or green onions if desired.

Serving and Storage Tips

Serving Suggestions:

• Serve the soup with crusty bread or warm rolls to soak up the rich broth.
• For an extra touch, pair with a side salad or roasted vegetables.

Storage:

• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Freezer: Oxtail soup freezes well. Cool completely, remove the meat from the bones for easier reheating, and freeze for up to 3 months. Reheat on the stove or in the microwave.

Helpful Notes

• Cooking Method: If you’re short on time, you can use a pressure cooker to reduce the cooking time to about 1.5 hours.
• Beef Stock Substitute: If you don’t have beef stock, use chicken stock or a mix of stock and water with a bouillon cube.
• Thickness: For a thicker soup, mash some of the potatoes once they’re cooked, or add a handful of barley for extra texture.

Tips from Well-Known Chefs

1. Jamie Oliver recommends slow-cooking oxtail with a splash of red wine for an extra layer of depth in flavor.
2. Gordon Ramsay suggests toasting your spices (like thyme or bay leaves) briefly in the pot before adding the liquids to enhance their aroma.
3. Nigella Lawson advises making the soup a day ahead for the flavors to meld beautifully overnight.

Frequently Asked Questions

1. Can I use frozen oxtail?

Yes, but thaw it completely in the refrigerator before cooking to ensure even searing and cooking.

2. What if I can’t find oxtail?

Short ribs or beef shanks are good substitutes, though the flavor will be slightly different.

3. How do I make the soup less fatty?

Skim the fat during cooking or chill the soup and remove the solidified fat from the surface before reheating.

4. Can I make this soup spicy?

Add a pinch of chili flakes or a diced chili pepper when sautéing the vegetables for some heat.

5. Is oxtail soup gluten-free?

This recipe is naturally gluten-free as long as your beef stock and other ingredients do not contain additives with gluten.

6. Can I add more vegetables?

Absolutely! Mushrooms, parsnips, or turnips make excellent additions to the soup.

7. What wine pairs well with oxtail soup?

A robust red wine like Cabernet Sauvignon or Malbec complements the dish beautifully.

8. Can I use a slow cooker?

Yes! After searing the oxtail and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or high for 4–5 hours.

9. How do I make it more broth-based?

Use more beef stock and reduce the amount of potatoes or omit them altogether.

10. What can I do with leftover oxtail meat?

Shred it and use it in tacos, sandwiches, or as a topping for baked potatoes or rice.