Oxtail Soup

This one-pot oxtail soup recipe combines tender, melt-in-your-mouth oxtail meat with a rich, aromatic broth to make the ultimate comfort dinner you’ll crave all winter long! Watch the video below to see how I make this in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 2 10

Total Time 2 15

Servings servings

Calories 412kcal

Author Arman Liew

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.

Video

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.

Nutrition