Oxtail soup is a comforting and hearty dish that has stood the test of time, loved by many for its rich flavors and nourishing qualities. Made from oxtails, which are the tails of cattle, this soup is perfect for cold days or anytime you crave something warm and filling. With simple yet wholesome ingredients, oxtail soup not only offers exceptional taste but also serves as a reminder of home-cooked meals that bring people together.
Why We Love This Oxtail Soup Recipe
There’s something incredibly satisfying about oxtail soup. It’s a dish that embraces both simplicity and depth of flavor. The slow-cooked oxtails become tender, soaking up the aromatic essence of the garlic, thyme, and bay leaves. The vegetables add an extra layer of sweetness and texture, creating a delightful balance in every spoonful. This recipe is an excellent way to gather your friends and family, as everyone will enjoy a bowl of this warming soup, making it an instant favorite in any household.
Ingredients about Oxtail Soup
- 2 to 3 pounds oxtail, cut into segments
- 2 large carrots, peeled and chopped
- 2 stalks celery, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, cubed
- 2 bay leaves
- 1 teaspoon dried thyme (or 2 fresh sprigs)
- Salt and pepper, to taste
- 8 cups beef broth or water
- Green onion or parsley, for garnish
How to Make Oxtail Soup Directions
To begin crafting your oxtail soup, grab a Dutch oven or a heavy pot and place it over medium-high heat. Once the pot is hot, add the oxtail pieces in batches, searing them until they turn golden brown on all sides. This step is crucial as it develops the flavor base for your soup, so take your time with it. After searing, remove the oxtail from the pot and set it aside.
In the same pot, toss in the diced onion, minced garlic, chopped carrots, and sliced celery. Sauté these aromatics for about five minutes until they start to soften and the kitchen fills with their enticing aroma. The next step is to return the seared oxtail to the pot along with the cubed potatoes, bay leaves, and thyme. Pour in the beef broth or water, ensuring that the oxtail and vegetables are submerged.
Now, season the mixture generously with salt and pepper, remembering that you can always adjust the seasoning later. Gently stir to combine the ingredients, then bring the pot to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let the soup simmer away for three to four hours. This low and slow cooking is what transforms the tough oxtail into tender, melt-in-your-mouth goodness.
As the hours pass, you may want to check on the soup occasionally. Skim off any excess fat that rises to the surface to keep the dish light and appetizing. Once the oxtail is fall-apart tender, taste the broth and adjust the seasoning if needed. Finally, serve your delicious oxtail soup in bowls, garnished with freshly chopped green onion or parsley for a touch of color and added flavor.
How to Serve Oxtail Soup
Serving oxtail soup is an experience in itself. Whether you’re hosting a dinner party or simply treating yourself, you can turn this hearty soup into a delightful meal. Ladle the soup into warm bowls, ensuring each serving has a generous amount of oxtail and vegetables. To elevate the presentation, sprinkle some chopped green onion or parsley on top. This not only adds a pop of color but also enhances the aroma.
Pair your oxtail soup with a crusty loaf of bread or freshly baked rolls for dipping. The bread will soak up the rich broth, and you’ll find every bite satisfying. You can also serve it alongside a simple green salad for a refreshing contrast. Don’t forget that a hot bowl of this soup is perfect for sharing, so invite friends and family to gather around the table and enjoy good food and great company.
Expert Tips: Oxtail Soup
- Searing is Key: Don’t skip the searing step! It creates a depth of flavor in the soup that you simply can’t achieve without it.
- Low and Slow Cooking: The longer you let the soup simmer, the better it will taste. Aim for at least three hours to break down the collagen in the oxtail, resulting in a rich and creamy broth.
- Taste as You Go: As the soup cooks, taste it every so often to adjust the seasonings according to your preferences. This way, you’ll ensure the flavors are perfectly balanced.
- Focus on Quality Ingredients: Using high-quality beef broth or water makes a difference in the final taste. If you have homemade beef broth, that’s even better!
- Add a Touch of Acidity: For a bit of brightness, consider adding a splash of lemon juice or vinegar just before serving. It enhances the flavors beautifully.
How to Store Oxtail Soup
Storing your oxtail soup is simple and allows you to enjoy this delicious dish later on. Once the soup has cooled, transfer it to airtight containers. Make sure to leave some space at the top as the soup will expand if frozen. You can store the soup in the refrigerator for up to three days or in the freezer for up to three months.
When you’re ready to enjoy it again, simply reheat it on the stove over low heat. If frozen, let it thaw in the refrigerator overnight before reheating. Be sure to check the seasoning again and adjust as necessary since flavors can mellow during storage.
Variation of Oxtail Soup
While the classic oxtail soup is truly delightful, don’t hesitate to experiment with variations that suit your taste. Here are a few ideas to inspire you:
- Spicy Kick: Add some chopped chili peppers or a dash of hot sauce to give your soup a spicy touch for those who enjoy a little heat.
- Asian Flair: Incorporate ginger and soy sauce for an Asian-inspired twist. Garnish with cilantro and serve with rice for a complete meal.
- Vegetable Boost: Feel free to toss in additional vegetables like parsnips, turnips, or even greens toward the end of cooking for more flavor and nutrients.
- Herb Variations: Experiment with different herbs such as rosemary or oregano instead of thyme for a unique flavor profile that changes the whole essence of the soup.
- Creamy Texture: Before serving, blend a portion of the soup to create a creamy consistency, then mix it back into the pot for a smooth, rich finish.
FAQ
What is oxtail soup made of?
Oxtail soup is made from oxtails that are slow-cooked with vegetables such as carrots, celery, and potatoes, along with spices, herbs, and beef broth or water.
How long does it take to cook oxtail soup?
It takes about three to four hours to cook oxtail soup, allowing the oxtails to become tender and the flavors to meld together beautifully.
Can I use a slow cooker for oxtail soup?
Yes, you can absolutely use a slow cooker for oxtail soup! Just sear the oxtails first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for about 4 hours.
Is oxtail soup healthy?
Oxtail soup can be quite healthy since it is packed with protein from the oxtails and various nutrients from the vegetables. Just be mindful of the salt content in the broth.
What can I serve with oxtail soup?
Oxtail soup pairs wonderfully with crusty bread for dipping or a fresh green salad to balance the hearty soup. Enjoy it alongside your favorite sides for a complete meal.
Oxtail Soup
Ingredients
For the Soup
- 2 to 3 pounds oxtail, cut into segments
- 2 large carrots, peeled and chopped
- 2 stalks celery, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, cubed
- 2 leaves bay leaves
- 1 teaspoon dried thyme (or 2 fresh sprigs)
- Salt and pepper, to taste
- 8 cups beef broth or water
- Green onion or parsley, for garnish
Instructions
Preparation
- In a Dutch oven or heavy pot over medium-high heat, sear the oxtail pieces until golden brown on all sides. Remove and set aside.
- In the same pot, sauté diced onion, minced garlic, chopped carrots, and sliced celery for about 5 minutes until softened.
- Return the seared oxtail to the pot along with cubed potatoes, bay leaves, thyme, and pour in beef broth or water.
- Season generously with salt and pepper, stir to combine, and bring to a boil.
Cooking
- Once boiling, reduce heat to low, cover, and let the soup simmer for 3 to 4 hours.
- Check occasionally and skim off excess fat. Once the oxtail is tender, adjust seasoning and serve.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!