Oxtail Soup
A comforting and hearty oxtail soup, rich in flavors and perfect for cold days, made with simple ingredients that bring warmth and nourishment to any meal.
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.
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Notes
Searing the oxtails is crucial for building flavor. Use high-quality broth for the best taste. Consider adding a splash of lemon juice for brightness before serving.