There are some dishes that just wrap you up like a warm hug, and for me, it’s always been a steaming bowl of Oxtail Soup. It’s the kind of meal that feels like a secret whispered down through generations, something truly special. The rich, deep flavor, that melt-in-your-mouth tender meat falling off the bone – it’s pure comfort! My grandma used to make this on chilly Sundays, and the smell alone would make our whole house feel cozy. Making this authentic Oxtail Soup is totally worth the slow simmer time; trust me, it’s pure magic in a bowl.

Why You’ll Love This Oxtail Soup

So, why is this Oxtail Soup recipe a keeper? Well, let me tell you:

Incredible Flavor: We’re talking deep, complex, savory goodness that only slow cooking can achieve. It’s seriously addictive!
So Easy (Really!): While it simmers for hours, the actual hands-on work is minimal. Just chop, brown, and let time do its thing.
Cozy Comfort: This is the ultimate comfort food. Perfect for a chilly evening or whenever you need a little pick-me-up.
Hearty & Filling: Packed with tender meat and delicious broth, it’s a meal that will satisfy everyone at your table.

Gather Your Ingredients for Oxtail Soup

Alright, let’s get down to business! To make this unbelievably delicious Oxtail Soup, you’ll need a few key players. Don’t worry, most of these are probably hanging out in your pantry or a quick trip to the store. I always try to get the freshest veggies I can find – it makes a huge difference, trust me!

2 pounds of oxtails – make sure they look nice and meaty!
1 big ol’ onion, chopped up real good.
3 carrots, scrubbed and chopped – no need to peel if they’re clean!
3 celery stalks, also chopped. It all adds up!
4 cloves of garlic, minced super fine. Gives it that zing!
8 cups of beef broth. Get the good stuff if you can; it makes the soup spectacular.
1 cup of red wine. Don’t use anything you wouldn’t sip!
2 bay leaves – don’t forget these little flavor bombs.
1 teaspoon of dried thyme.
Salt and black pepper, to taste. We’ll mess with this at the end.
2 tablespoons of olive oil for searing.

That’s it! Simple, right? The magic happens when all these ingredients come together and simmer away.

Step-by-Step Guide to Making Oxtail Soup

Alright, let’s get this show on the road! Making oxtail soup isn’t complicated, but it does take some patience. The secret? Letting it do its slow, delicious thing. Here’s how we’ll turn those humble oxtails into a rich, soul-warming soup:

Browning the Oxtails for Rich Flavor

First things first, we gotta get some color on those oxtails! Heat up your olive oil in a big pot or Dutch oven over medium-high heat. Don’t overcrowd the pot, or they’ll steam instead of brown. Sear them on all sides until they’re beautifully golden. This step is crucial – it builds that deep, savory foundation that makes this oxtail soup so amazing. Pop them out and set ’em aside for a bit. It’s a key step, just like in a good classic French beef stew!

Building the Flavor Base for Oxtail Soup

Now, into that same pot, toss your chopped onion, carrots, and celery. Let them soften up, usually about 5-7 minutes, stirring now and then. This is where the aromatic magic starts! Add in your minced garlic and cook for just another minute until it smells amazing. You don’t want it to burn, so keep an eye on it!

Simmering to Perfection: Tender Oxtail Soup

Deglaze the pot by pouring in that red wine and scraping up all those yummy browned bits from the bottom – that’s pure flavor gold! Let it bubble for a couple of minutes to cook off the alcohol. Then, nestle those browned oxtails back into the pot. Add your beef broth, bay leaves, and thyme. Give it a good stir, bring it all to a boil, then immediately turn the heat way down low. Cover it up tight and let it simmer gently for at least 2.5 to 3 hours. Seriously, just let it do its thing. If you’re ever curious about slow cooking, check out this slow cooker beef stew recipe for more ideas!

Shredding the Meat and Finishing the Oxtail Soup

Once those oxtails are super tender and practically falling off the bone, carefully scoop them out. Let them cool just enough so you can handle them. Shred all that delicious meat right off the bones – discard the bones and any gristle you find. Now, add that lovely shredded meat back into the pot. Give the soup a taste and season generously with salt and pepper. This is where you make it perfect for *your* taste buds!

Tips for the Best Oxtail Soup

Okay, so you’ve got the basic idea down, but let’s really make this Oxtail Soup sing! I’ve picked up a few tricks over the years that make a world of difference. It’s all about coaxing out the best flavor and making sure those oxtails are perfectly tender every single time. Think of these as my little secrets to soup success!

Ingredient Notes and Substitutions for Oxtail Soup

When it comes to the beef broth, I always go for a good quality one, maybe even homemade if you’re feeling ambitious! If you can’t find a robust beef broth, a mix of beef and chicken broth can work in a pinch, or even a really good stock. And for the wine? Don’t stress too much! If red wine isn’t your thing, or you don’t have any, you can just use a bit more beef broth and maybe a splash of Worcestershire sauce for that depth of flavor. Sometimes I even toss in a portobello mushroom or two for extra earthiness. It’s all about what you have!

Achieving Tender Oxtails

The *real* secret to tender oxtails is just patience. Don’t rush that simmer! Make sure your heat is super low – you want just the gentlest little bubble, not a rolling boil. If you find your meat isn’t quite falling off the bone after 3 hours, just give it another 30 minutes to an hour. Some cuts are tougher than others, and that’s okay! You can also try roasting the oxtails for about 20-30 minutes before adding them to the pot; that extra bit of searing really helps them break down beautifully. Honestly, it’s worth the wait, just like in a good slow cooker chicken stew!

Serving and Storing Your Oxtail Soup

Alright, soup’s ready! The most rewarding part is serving up this gorgeous Oxtail Soup. I love to ladle it into big, warm bowls. A sprinkle of fresh parsley or chives on top adds a lovely pop of green and freshness. And honestly? If you’re feeling fancy, some crusty bread on the side is a must. Think of something like this fluffy cheesy garlic bread – perfect for soaking up every last drop of that incredible broth!

Leftovers? Oh yeah, this soup is even better the next day! Let it cool completely, then pop it into an airtight container in the fridge. It should keep well for about 3-4 days. When you’re ready to reheat, just do it gently on the stovetop over low heat, stirring occasionally. Avoid microwaving if you can; the stovetop keeps the texture just right.

Frequently Asked Questions about Oxtail Soup

Got questions about making this amazing Oxtail Soup? I totally get it! It’s a bit different from your everyday chicken noodle, but stick with me, and you’ll be a pro in no time. Here are a few things people often ask:

Can I make Oxtail Soup in a slow cooker?

Absolutely! If you want to let it do its thing all day, just brown the oxtails and sauté the veggies as usual, then toss everything into your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the meat is super tender. It’s a great way to get that same delicious result with less fuss, kind of like this crock pot potato soup!

How long does Oxtail Soup typically take to cook?

The key to super tender, fall-off-the-bone oxtails is time! My recipe calls for about 2.5 to 3 hours of simmering on the stovetop. This low-and-slow cooking is what breaks down the connective tissues and makes the meat so rich and luscious.

What is the best cut of meat for Oxtail Soup?

Well, you guessed it – oxtails! They are *the* cut for this soup. Their richness, collagen, and bone marrow create that incredibly deep, savory flavor and wonderful texture that you just can’t get with other cuts. It’s what makes oxtail soup so special!

Nutritional Information for Oxtail Soup

Now, let’s talk numbers for this glorious Oxtail Soup! Keep in mind that these figures are just estimates, because my kitchen is all about taste, not measuring cups down to the gram! They can vary a bit depending on the exact ingredients you use and how much fat you might skim off. But generally, a serving packs a good punch of protein and flavor!

Serving Size: About 1.5 cups
Calories: Around 550
Fat: Roughly 35g (lots of good stuff from the oxtails!)
Protein: About 40g (you won’t be hungry after this!)
Carbohydrates: Around 15g
Sodium: Approximately 800mg

It’s a hearty bowl, for sure, perfect for a satisfying meal!

Oxtail Soup

Author: habibarecipes
Total Time: 3 hours 20 min
Yield: 6 servings 1x
Diet: Unspecified

Print Recipe

Description

A hearty and flavorful oxtail soup recipe.

Ingredients

Scale

2 pounds oxtails
1 large onion, chopped
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
8 cups beef broth
1 cup red wine
2 bay leaves
1 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons olive oil

Instructions

Season oxtails with salt and pepper.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown oxtails on all sides. Remove oxtails and set aside.
Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
Add garlic and cook for 1 minute more until fragrant.
Pour in red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
Return oxtails to the pot. Add beef broth, bay leaves, and thyme.
Bring to a boil, then reduce heat, cover, and simmer for 2.5 to 3 hours, or until oxtails are tender.
Remove oxtails from the pot. Shred the meat from the bones and discard bones. Return meat to the soup.
Season with salt and pepper to taste.
Serve hot.

Notes

For a richer flavor, you can roast the oxtails before adding them to the pot.
You can add other vegetables like parsnips or potatoes.
Skim off any excess fat from the surface before serving.

Prep Time: 20 min
Cook Time: 3 hours
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550
Sugar: 8g
Sodium: 800mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 1g
Carbohydrates: 15g
Fiber: 3g
Protein: 40g
Cholesterol: 150mg

Keywords: oxtail soup, beef soup, hearty soup, slow cooker soup, comfort food

Amazing Oxtail Soup: 3-Hour Comfort