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4.4 from 24 votes

Roasted Oxtail Soup

Tender rich oxtail stew with vegetables, rutabagas, and red wine.

Prep Time
15 mins
Cook Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 8 servings
Calories: 480 kcal
Course: Soup
Cuisine: American

Ingredients

For the Roasted Oxtail
  • 2 pounds of oxtail
  • ¼ tsp sea salt
  • ⅛ tsp black pepper
  • 2 tablespoons olive oil
For the Stew:
  • 1 large onion chopped
  • 2 carrots peeled and sliced
  • 2 celery stalks sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 4 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ tsp sea salt
  • ¼ tsp ground black pepper
For the Roasted Rutabagas:
  • 2 large rutabagas or 4-6 medium-sized turnips peeled and cut into chunks
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • Fresh parsley for garnish

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F (175°C).
  2. Season the oxtail with salt and pepper. In an oven-safe Dutch oven or large oven-proof skillet, heat 2 tablespoons of olive oil over medium-high heat. Brown the oxtail on all sides until they develop a rich, golden color. Remove the oxtail from the pan and set them aside.
  3. In the same Dutch oven, add the chopped onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables start to soften.
  4. Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize and deepen in flavor.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half.
  6. Return the browned oxtail to the Dutch oven. Add the beef broth, bay leaves, dried thyme, and dried rosemary. Season with salt and pepper to taste. Bring the mixture to a simmer.
  7. Cover the Dutch oven with a lid and transfer it to the preheated oven. Let the oxtail braise for 2.5 to 3 hours or until they are tender and easily pull away from the bone.
  8. While the oxtail is cooking, prepare the roasted rutabagas or turnips. Toss the turnip chunks with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast in the oven at 400°F (200°C) for 30-35 minutes or until they are golden and tender.
  9. Once the oxtail is done, remove it from the oven and skim off any excess fat from the surface of the stew.
  10. Serve the roasted oxtail stew with the roasted turnips and garnish with fresh parsley. Enjoy your hearty and flavorful meal!

Nutrition Information

Serving 1g Calories 480kcal (24%) Carbohydrates 26g (9%) Protein 35g (70%) Fat 24g (37%) Saturated Fat 7g (35%) Polyunsaturated Fat 13g Cholesterol 104mg (35%) Sodium 822mg (34%) Fiber 7g (28%) Sugar 13g (26%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 480

% Daily Value*

Serving 1g
Calories 480kcal 24%
Carbohydrates 26g 9%
Protein 35g 70%
Fat 24g 37%
Saturated Fat 7g 35%
Polyunsaturated Fat 13g 76%
Cholesterol 104mg 35%
Sodium 822mg 34%
Fiber 7g 28%
Sugar 13g 26%

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