Oxtail Soup

4.94 from 63 votes

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.

Prep Time30

Cook Time4

Additional Time45

Total Time5 15

Course: Soups and Stews

Cuisine: American

Keyword: Oxtail Soup, oxtail vegetable soup

Servings: Servings

Author: Pat Nyswonger

Ingredients

4 pounds meaty oxtails about eight 3-inch segments
1 teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons vegetable oil divided
12 cups beef broth divided
1 cup red wine
2 tablespoons tomato paste
4 garlic cloves chopped
2 sprigs fresh rosemary tied in a bundle with thyme
1 sprig Fresh thyme tied in a bundle with rosemary
2 bay leaves
1 onion chopped
2 leek white and pale green parts only, sliced
2 stalks celery cut in ¼-inch pieces
2 carrots peeled, cut into 1/2-inch cubes
2 parsnips peeled, cut into 1/2-inch cubes
1½ pounds Yukon Gold potatoes peeled, cut into 1/2-inch cubes
⅓ cup fresh chopped 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

Make ahead: You can brown and simmer the oxtails a day in advance. Refrigerate the cooking liquid overnight. The fat will rise to the top and solidify, making it easy to remove before reheating.

Jelled broth: Don’t worry if the liquid turns jiggly when chilled. That’s the collagen from the oxtails doing its thing. It will melt back into a rich broth once heated.

Soup or stew: For a thicker, stew-like recipe, simmer the cooking liquid until it’s reduced by about two-thirds (or less, depending on how hearty you want it).

Add more veggies: Feel free to swap or add vegetables based on what you have. This recipe is flexible.

Even better the next day: Like most slow-simmered soups, the flavor deepens after a night in the fridge. It’s even better when reheated.

Storage: Leftover oxtail soup keeps well in the fridge for up to 4 days. For longer storage, freeze it in airtight containers or freezer bags for up to 3 months.

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