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5.0 from 12 votes

Oxtail Soup Recipe

This oxtail soup is so comforting with seasoned oxtails seared then simmered low and slow until meltingly tender, loaded with hearty root vegetables.

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Servings: 8
Calories: 604 kcal
Course: Main Course
Cuisine: American , Jamaican

Ingredients

  • 3 pounds oxtails 1.5 kg
  • salt and pepper to taste
  • 2 tablespoon vegetable oil
  • 1 large onion chopped
  • 1 green bell pepper chopped (or use 2-3 large jalapeno peppers)
  • 4 green onions chopped
  • 5-6 garlic cloves minced
  • 1 scotch bonnet pepper chopped – optional, for extra spicy (or use habanero)
  • 2 tablespoons tomato paste 30 ml
  • 1 tablespoon Worcestershire sauce 
  • 1 tablespoon Jamaican curry powder see Recipe Notes for spice alternatives
  • 1 tablespoon paprika
  • ½ teaspoon ground allspice
  • 5-6 cups beef stock or more as desired - or use water with bouillon
  • 1 pound carrots chopped (.5 kg)
  • 1 pound potatoes chopped (.5 kg)
  • 15- ounce can butter beans or use pinto or other(~.5 kg)
  • 1/4 cup chopped parsley plus more for garnish

Instructions

    Cup of Yum
  1. Season the oxtails with salt and pepper to taste.
  2. Heat the vegetable oil in a large pot or Dutch oven to medium-high heat and brown the oxtails on each side, 3-4 minutes each. Set them aside.
  3. Reduce the heat to medium and add the onion, peppers, and green onions. Cook, stirring, 3-4 minutes.
  4. Add the garlic and cook 1 minute, stirring.
  5. Add the Scotch bonnet pepper, tomato paste, Worcestershire sauce, curry powder, paprika, all spice, and more salt and pepper to taste. Cook, stirring, for 1 minute.
  6. Add 1 cup beef stock to deglaze the pot. Scrap up any browned bits from the bottom of the pot.
  7. Tuck the browned oxtails back into the pot and pour in remaining beef stock.
  8. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until the oxtails are tender to your liking. Skim excess fat from the top, if desired. You can shred the meat if you’d like, or serve it with the bones.
  9. Add the carrots and potatoes. Cover and simmer 30 minutes to soften.
  10. Stir in the butter beans and simmer 5 minutes to warm.
  11. Stir in parsley and serve.

Notes

  • Great served with steamed rice, warm bread for sopping.
  • Seasoning Options. You can change the entire profile of this dish with different spices.
  • Consider the following options in place of the Jamaican curry powder – Indian or Thai curry powder, adobo seasoning, jerk seasoning, ground annatto, Ethiopian berbere, Cajun seasonings. There are many options.

Nutrition Information

Calories 604kcal (30%) Carbohydrates 30g (10%) Protein 61g (122%) Fat 27g (42%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Cholesterol 187mg (62%) Sodium 912mg (38%) Potassium 990mg (28%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 10260IU (205%) Vitamin C 35mg (39%) Calcium 108mg (11%) Iron 10mg (56%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 604

% Daily Value*

Calories 604kcal 30%
Carbohydrates 30g 10%
Protein 61g 122%
Fat 27g 42%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Cholesterol 187mg 62%
Sodium 912mg 38%
Potassium 990mg 21%
Fiber 7g 28%
Sugar 6g 12%
Vitamin A 10260IU 205%
Vitamin C 35mg 39%
Calcium 108mg 11%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.