Oxtail Soup
Oxtail soup is the perfect comfort food. Rich and savory, this dish packs a wealth of flavor. The long and slow cooking process makes the meat meltingly tender and gives it a hearty, robust flavor.
Servings: 10 -12 Servings
Equipment
Ingredients
- 4 pounds meaty oxtails about eight 3-inch segments
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons vegetable oil divided
- 12 cups beef broth divided
- 1 cup dry red wine
- 2 tablespoons tomato paste
- 4 garlic cloves chopped
- 2 sprigs fresh rosemary and 1 sprig fresh thyme tied in a bundle
- 2 bay leaves
- 1 medium onion chopped
- 2 large leeks white and pale green parts only, sliced
- 1 cup celery cut in ¼-inch pieces
- 2 cups carrots peeled, cut into 1/2-inch cubes
- 1 cup parsnips peeled, cut into 1/2-inch cubes
- 1-½ pounds waxy potatoes peeled, cut into 1/2-inch cubes
- ⅓ cup finely chopped fresh Italian parsley
Instructions
- Pat the oxtail pieces dry with paper towels then season with salt and pepper. Heat 2 tablespoons oil in a Dutch oven or a large soup pot set over medium-high heat. Working in batches, add half of the oxtails and brown on all sides, searing to a rich brown then transfer to a plate. Add an additional 2 tablespoons of oil to the pot and repeat with the remaining oxtail pieces.
- Add half of the beef broth, wine, tomato paste, garlic, herb bundle, and bay leaves to the pot and bring to a boil. Return the browned oxtail to the pot, then reduce the heat to low. Cover and simmer for 3 hours.
- Using tongs, transfer the cooked oxtails to a plate and reserve. Remove and discard the bay leaves and the rosemary/thyme bundle. Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies (about 1 hour).
- Remove the container of liquid from the freezer and scrape off the solidified fat. Reserve the liquid which, will have formed into a jell. Transfer the oxtails to a cutting board and remove the meat. Discard the bones and any grizzle. Reserve the oxtail meat on a plate.
- Heat the remaining 2 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high. Add onions, leeks, and celery. Sauté until onions are translucent, about 5 minutes. Add the carrots, parsnips, potatoes, oxtail meat, remaining beef broth and the cooking liquid. Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, stirring occasionally, about 20 minutes.
- Season to taste with salt and pepper. Ladle into bowls, garnish with parsley, and serve. This oxtail soup will be even tastier the next day after all those flavors mingle together overnight.
Notes
- Browning and simmering the oxtail can be made 1 day in advance. Refrigerate the cooking liquid overnight to allow the fat to rise and solidify.
- There is a large amount of collagen in the oxtails which causes the liquid to jell when it is cold. It will return to a liquid form when reheated.
- To turn this soup into a stew, reduce the cooking liquid by two-thirds or less.
- Additional vegetables of your choice can be added or substituted.
- This oxtail soup will taste even better after refrigerating and reheating the next day.
Nutrition
Serving: 1-1/2 cups | Calories: 584kcal | Carbohydrates: 25g | Protein: 46g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 15g | Cholesterol: 139mg | Sodium: 798mg | Fiber: 3g | Sugar: 4g
