Oxtail Soup
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My one-pot oxtail soup is slow-simmered until the meat is fall-off-the-bone tender and melt-in-your-mouth delicious. It’s rich, cozy, and made with minimal prep- no wonder my family always asks for seconds!
My mom’s homemade oxtail soup recipe
Oxtails were a protein my family regularly cooked with, usually in the form of oxtail stew or this cozy oxtail soup. Today, I’m sharing my mom’s tried and true recipe, which always leaves you full and satisfied.
The trick to the most flavorful soup is to cook it low and slow. The seasoned broth seeps into the oxtails, so at the end, the meat melts in your mouth.
It’s all made in one pot and packed with root vegetables. We usually enjoy it with crusty bread for dipping, but I’ve also tested this with the addition of rice and pasta, and it’s just as delicious and a little more of a ‘meal in one’. The leftovers taste even better, as the broth continues to soak into the meat. I often make a big batch and freeze it so we can enjoy cozy bowls all winter long.
Key Ingredients
Find the printable recipe with measurements below.
- Oxtails. Be sure to choose oxtails with the bone intact since they will add a ton of flavor and nutrients as the soup simmers. I like to get my oxtails from a butcher, but most grocery stores stock them in the beef section.
- Oil. For sauteeing the veggies. I usually use any olive oil, but use whichever you have on hand.
- Onion, carrots, and celery. To make the mirepoix, which is essential for any hearty soup.
- Garlic. Freshly minced cloves, please, not dried garlic.
- Flour. To thicken the soup.
- Tomato paste. For concentrated tangy flavor.
- Red wine. Red wine is added to deglaze the pan, adding an extra layer of flavor, though you won’t taste any wine in the soup. I recommend a mild Cabernet Sauvignon or Pinot Grigio. This can be swapped for extra beef broth if you prefer.
- Herbs. I’m using fresh thyme, parsley, and bay leaves.
- Star anise. One star anise pod is all that’s needed to add a secret, subtle licorice flavor. Don’t worry; it won’t overpower the soup in the slightest.
- Beef stock. For the broth. I prefer low-sodium beef stock, so I have more control over how much salt gets added to the soup.
How to make oxtail soup
Step 1- Season the oxtails: Sprinkle salt and pepper on the oxtails. Add oil to the pot and sear the oxtails until browned on all sides. Set aside.
Step 2- Cook the vegetables: Add onion, carrots, celery, and garlic to the same pot set over medium-high heat. Cook until the vegetables are tender.
Step 3- Make the roux: Add flour to the pot and cook until it becomes golden brown, then add tomato paste and combine.
Step 4- Deglaze the pan: Add the red wine and scrape the bottom of the pan. Then, add the spices and cook for 1-2 minutes.
Step 5- Add the rest of the ingredients: Add the beef stock and meat back to the pot and cook for 2 hours.
Step 6- Serve: Once the meat is cooked, discard the bones and bay leaves, shred the meat, and serve the soup.
★★★★★ REVIEW
“Please do not hesitate to try this recipe. It is absolutely delicious.” – Shawn
Arman’s recipe tips
- Don’t skip the sear. Searing the oxtails until browned on all sides adds a depth of flavor to the soup.
- Trim and remove excess fat. Oxtails naturally have a lot of fat (gelatin), but too much can make the soup oily. Either remove the excess fat with a pairing knife before cooking or wait until the soup is cooked, and it should slide off easily with the back of a spoon.
- Remove the bay leaves. They are delicious during the cooking process, but not to eat!
Frequently asked questions
Using the stovetop, I find two hours to be the sweet spot for melt-in-your-mouth oxtails. You can also check using a fork- Press down on the thickest part of the meat, and if it loosely separates, the meat is tender.
If you can’t access oxtails, you can replace them with beef cheeks or chuck steak. Avoid cutting them into small pieces and, instead, simmer the slab of meat as a whole.
Yes, I tested this in the slow cooker. Here is how: Saute the vegetables in an oiled pot. Once tender, add the flour and cook until golden brown. Then, transfer the vegetable mixture to the slow cooker and add the rest of the ingredients. Mix to combine, then close the lid and cook on high for 2-3 hours or on low for 6-8 hours.
You can, but I recommend using either the stovetop or slow cooker for the best flavor. Here is how you use the IP for it: Season and sear the oxtails in the Instant Pot, then sauté onion, carrots, celery, and garlic. Stir in flour and tomato paste, deglaze with red wine, and add beef broth, bay leaves, thyme, parsley, and star anise. Pressure cook for 45-50 minutes, release pressure, and adjust seasoning before serving.
Storage instructions
To store: Once the soup cools, transfer the leftovers to an airtight container and store them in the fridge for up to 4 days.
To reheat: Microwave in 30-second intervals or heat in a pot set over medium heat. Allow frozen leftovers to thaw overnight in the fridge, or add more reheating time.
To freeze: Transfer the cooled soup to a freezer-safe container and freeze for up to three months.
If you tried this Oxtail Soup recipe, please leave a star rating and comment. It helps others thinking of making this.
Oxtail Soup
Video
Ingredients
- 3 pounds oxtails chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 cup oil
- 1 small onion chopped
- 2 large carrots chopped
- 1 stalk celery chopped
- 3 cloves garlic minced
- 1 tablespoon flour
- 2 tablespoons tomato paste
- 1/2 cup red wine or more beef broth
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/4 cup fresh parsley
- 1 star anise
- 8 cups beef broth
Instructions
- Season the oxtails with salt and pepper on all sides and set aside.
- Heat the oil in a medium pot over medium-high heat sear the oxtails on all sides, until browned. Remove from the pot.
- Add onion, carrots, celery, and garlic. Cook the vegetables until tender.Add flour to the pot and cook until it becomes golden brown, then add the tomato paste and quickly combine.
- Pour in the wine and deglaze the pan. Add the bay leaves, thyme, parsley, and star anise and cook for 1-2 minutes.
- Pour in the beef broth and bring back the meat and cook for two hours, or until the meat is tender.
- Once cooked, discard the bones, shred the meat, and serve the soup.
Notes
- If you notice a layer of fat once it cools, you can remove it. It’s just the excess fat/collagen from the oxtail.
- Leftovers: Keep in the fridge for up to 4 days. You can also freeze the soup for up to 3 months.
You completely missed the step on cooking the meat before the veggies. I had to figure that out. Otherwise it tastes great!
Please do not hesitate to try this recipe. It is absolutely delicious.
Thanks for the feedback, Shawn!
Excellent
Thanks, Josephine!