Oxtail Soup
User Reviews
5
12 reviews
Excellent
Oxtail Soup
Report
Oxtail Soup offers a richly flavored broth simmered for hours with browned oxtail pieces, savory vegetables, and herbs. The gradual cooking tenderizes the meat while the browned roux—optional—adds body and slight thickening to the broth. Aromatics like thyme, bay leaf, and parsley infuse the soup with depth and a gentle herbal note. This simmered soup is hearty and traditional, suitable as a warming main or starter.
Description
This Oxtail Soup begins by coating oxtail pieces in flour and browning them in olive oil to seal in flavor and create a caramelized base. Onion, celery, and carrots are sautéed until golden to build aromatic richness before returning the oxtail to the pot. Adding beef stock along with thyme, bay leaf, salt, and pepper provides a layered savory broth that slowly simmers for at least three hours until the meat is tender and the flavors meld.
The recipe includes a brown roux made from butter and flour which can be added for a thicker soup, lending a velvety texture, though it can be omitted for a lighter, broth-like consistency. Fresh parsley stirred in at the end adds brightness. The soup pairing with crusty bread or rice complements its hearty nature.
Preparing the soup in advance improves flavor as it rests. Cooling and refrigerating overnight allow easier removal of excess fat. The recipe also suggests optional ingredients like turnip and peppercorns for additional flavor complexity, though these can be omitted based on preference.
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Ingredients
- 1.5 lbs Oxtail
- ⅓ cups flour amount is not critical, just for tossing with oxtail
- 2 Tbsp extra virgin olive oil
- 1 medium onion yellow
- 1 talk celery
- 2 medium carrot
- 6 cups beef stock or water with beef Better Than Bouillon (make stock as directed on jar)
- ¼ tsp thyme dried
- 1 bay leaf dried
- 1 tsp salt more or less to taste (I use Maldon, sea salt
- ¼ tsp black pepper freshly ground
- 1 tsp Italian parsley fresh, chopped
Brown Roux
- 2 Tbsp butter
- 2 Tbsp flour
Instructions
- Cut the celery and onion into long slices, and the carrot into round slices.
- Dredge the oxtail in the flour so that it is coated on all sides.
- Set on a plate, then heat the olive oil in a Dutch oven or large, heavy pot over medium high heat.
- Add the oxtail pieces to the hot oil and cook to brown on all sides. Adjust the heat as needed, then remove meat from the pot and set aside.
- Keeping the pot over medium high heat, add the vegetables and sauté, stirring occasionally. Fry until golden brown, then add oxtail back into the pot.
- Lower the heat to medium and add the stock (you can add more or less to your liking, but note the end result of the oxtail soup will be more thin or more thick.)
- Add the thyme, bay leaf and salt, and slowly bring to a boil. Reduce the heat upon boiling and simmer gently, covered with a lid, for at least 3 hours.
- Remove from heat and allow to cool. You can refrigerate for a few hours or overnight to make this step easier. Remove the fat from the top of the oxtail soup and discard (you can reserve some to make the brown roux, if desired.)If the soup is cold, heat it slightly, so that the meat can be removed easily, place on a plate. Using your fingers, remove all the meat from the tail bones. Discard any fat.
- Strain the soup through a sieve into another pot. Using a spoon, take out some of the carrot rounds, and set aside along with the oxtail meat. Keep the rest of the vegetables aside for later use.
- In a small pot, melt the butter and/or beef fat reserved from the soup, then add the flour and stir over medium to medium high heat. Continue to cook until the mixture turns a golden brown color.
- Keeping the oxtail soup over low heat, add a little of the strained oxtail broth to the brown roux, and stir quickly. The mixture will absorb the liquid, then add a little more and continue until the roux is runny. This ensure no lumps in your oxtail soup.
- Pour the roux into the soup and stir.
- Place some of the reserved vegetables into a glass jug or deep bowl. The amount you use is up to you (I used about half of the veg, more of the onion and some carrots.)
- Pour some of the oxtail broth into the jug so that it is well covered. Blend using an immersion blender until smooth (alternatively, you can do this in a small food processor or blender-be careful if the liquid is hot.)
- Pour the blended vegetable mixture into the pot and stir.
- Next add the reserved carrots and oxtail meat.
- Using a small, fine sieve, remove the little bits of fat which will float to the top of the oxtail soup, and discard. Heat to boiling, taste for salt and pepper, adjust as desired, then simmer for 2 minutes.
- Ladle into serving bowls, being sure to scoop some of the oxtail meat into each bowl. Sprinkle with freshly chopped parsley and serve with fresh, crusty bread.
Notes
- The brown roux is optional and can be left out if you prefer a more broth-like soup consistency.
- Including a piece of turnip and whole peppercorns adds subtle sweetness and spice; remove peppercorns before serving.
- Simmering the soup gently for at least three hours ensures tender meat and rich flavor development.
- Chilling the soup overnight helps solidify and remove excess fat for a cleaner broth.
Nutrition Information
Show Details
Serving
1
Calories
640kcal
(32%)
Carbohydrates
20g
(7%)
Protein
59g
(118%)
Fat
36g
(55%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
17g
(85%)
Trans Fat
0.2g
(10%)
Cholesterol
202mg
(67%)
Sodium
655mg
(27%)
Potassium
621mg
(13%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
5326IU
(107%)
Vitamin C
4mg
(4%)
Calcium
79mg
(8%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 640 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 640kcal | 32% |
| Carbohydrates | 20g | 7% |
| Protein | 59g | 118% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 202mg | 67% |
| Sodium | 655mg | 27% |
| Potassium | 621mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 5326IU | 107% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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