Hearty Oxtail Soup
This hearty oxtail soup is slow-simmered with wine, herbs, vegetables, and potatoes until the meat is rich and tender.
About This Recipe
Oxtail soup is built on time. Browning the oxtails first creates a deep base, then a slow simmer turns the tough, meaty pieces tender and gives the broth body.
This version adds wine, tomato paste, herbs, root vegetables, and potatoes for a soup that feels rich, savory, and deeply comforting. It is even better after the flavors rest.
Ingredients
- ✓4 pounds meaty oxtails, about eight 3-inch segments
- ✓1 teaspoon salt
- ✓1/4 teaspoon ground black pepper
- ✓6 tablespoons vegetable oil, divided
- ✓12 cups beef broth, divided
- ✓1 cup red wine
- ✓2 tablespoons tomato paste
- ✓4 garlic cloves, chopped
- ✓2 sprigs fresh rosemary, tied with thyme
- ✓1 sprig fresh thyme, tied with rosemary
- ✓2 bay leaves
- ✓1 onion, chopped
- ✓2 leeks, white and pale green parts only, sliced
- ✓2 stalks celery, cut in 1/4-inch pieces
- ✓2 carrots, peeled and cut into 1/2-inch cubes
- ✓2 parsnips, peeled and cut into 1/2-inch cubes
- ✓1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
- ✓1/3 cup fresh chopped parsley
Ingredient Notes
- Oxtails: Choose meaty pieces with good bone and connective tissue for the richest broth.
- Red wine: Wine adds depth and helps balance the richness of the meat.
- Herb bundle: Tying rosemary and thyme makes them easy to remove later.
- Root vegetables: Carrots, parsnips, and potatoes make the soup hearty enough for a full meal.
Instructions
- 1
Pat the oxtails dry, season with salt and pepper, and brown them in batches in hot oil until deeply colored on all sides.
- 2
Add half the beef broth, red wine, tomato paste, garlic, herb bundle, and bay leaves to the pot. Return the oxtails, bring to a boil, then cover and simmer on low for 3 hours.
- 3
Transfer the oxtails to a plate. Discard the bay leaves and herb bundle. Chill the cooking liquid for about 1 hour, or until the fat rises and solidifies.
- 4
Scrape the fat from the chilled liquid. Pull the oxtail meat from the bones and discard bones and gristle.
- 5
Heat the remaining oil in the pot. Add onion, leeks, and celery and cook until softened, about 5 minutes.
- 6
Add carrots, parsnips, potatoes, oxtail meat, remaining beef broth, and the reserved cooking liquid. Simmer until vegetables are tender, about 20 minutes.
- 7
Taste for salt and pepper. Ladle into bowls and finish with chopped parsley.
Katy’s Kitchen Tips
- Brown the oxtails well; pale meat gives a weaker broth.
- Keep the simmer gentle so the meat turns tender without a cloudy broth.
- Cut vegetables evenly so they finish together.
- Make it a day ahead if you can—the flavor deepens overnight.
Variations and Substitutions
- Barley oxtail soup: Add cooked barley near the end for extra body.
- Tomato-rich version: Add a little more tomato paste for a deeper red broth.
- Spicy finish: Add black pepper or chile flakes at the end.
- Greens: Stir in chopped kale or spinach during the last few minutes.
What to Serve With Hearty Oxtail Soup
Serve with crusty bread, buttered rolls, roasted vegetables, or a simple green salad.
Storage and Reheating
Refrigerate for up to 4 days. The flavor improves after a night in the fridge.
Freeze in airtight containers for up to 3 months and thaw overnight before reheating.
Common Mistakes to Avoid
- Rushing the simmer: Oxtail needs time to become tender.
- Skipping browning: Browning builds the soup base.
- Leaving too much fat: Remove hardened fat from chilled broth for a cleaner flavor.
- Adding vegetables too early: They can turn mushy during the long meat simmer.
FAQ
Why is oxtail soup cooked so long?
Oxtail has connective tissue that needs a long simmer to turn tender.
Can I make oxtail soup ahead?
Yes. It tastes even better the next day.
Can I freeze oxtail soup?
Yes. Freeze after cooling, then reheat gently.
What can I use instead of wine?
Use additional beef broth and a small splash of vinegar for balance.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 584 kcal
- Carbohydrates: 25 g
- Cholesterol: 139 mg
- Fiber: 3 g
- Protein: 46 g
- Sodium: 798 mg
- Sugar: 4 g
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g