Homemade Oxtail Soup

Introducing Homemade Oxtail Soup, a hearty and comforting dish perfect for warming up chilly evenings or impressing guests with its rich flavors. This recipe transforms humble oxtails into a flavorful broth, simmered to perfection with aromatic spices and vegetables. With tender chunks of meat, savory broth, and a medley of vegetables, this soup is a true classic.

Whether enjoyed as a main course or as a starter followed by the oxtail and vegetables, this homemade creation promises to delight with every spoonful. Let’s dive into the steps to create this soul-warming soup that’s sure to become a family favorite.

Why You’ll Love This Recipe:

Hearty and Satisfying: With tender oxtail meat, savory broth, and a medley of vegetables, this soup is incredibly satisfying and filling.

Deep, Rich Flavor: Slowly simmering the oxtails with aromatic spices, onions, and tomato paste creates a deeply flavorful broth that develops over hours of cooking.

Comforting and Nourishing: Nothing quite compares to the comfort of a homemade soup, especially one made with wholesome ingredients like oxtail, carrots, and celery. It’s like a warm hug in a bowl.

Versatile: Whether enjoyed as a main course or served as a starter followed by the oxtail and vegetables, this soup can fit into any mealtime and occasion.

Family Favorite: The classic flavors and comforting nature of this soup make it a hit with both adults and kids alike, making it a perfect family meal option.

Impressive Presentation: With its rich broth, tender meat, and colorful vegetables, this soup looks as good as it tastes, making it an impressive dish to serve to guests.

Customizable: While the recipe provides a solid foundation, there’s room for customization based on personal preferences. You can adjust the seasoning, add your favorite herbs, or include other vegetables to tailor it to your taste.

Memories of Home: For many, oxtail soup evokes memories of home-cooked meals and family gatherings, making it a nostalgic and heartwarming dish.

A Labor of Love: Though it requires some time and effort to prepare, the end result is well worth it. The aroma that fills the kitchen as the soup simmers is enough to make anyone’s mouth water.

Soul-Warming Elixir: With its nourishing broth and tender meat, this oxtail soup has a way of warming both the body and the soul, making it a beloved comfort food for many.

What You Need To Make Homemade Oxtail Soup

Oxtail: 2 pounds of oxtail, trimmed and cut into 1 to 1 1/2-inch chunks, provides rich flavor and tender meat to the soup.

All-Purpose Flour: Used for dredging the oxtail before browning, adding a light coating and helping to thicken the soup.

Beef Drippings or Cooking Oil: Used for browning the oxtail and onions, enhancing the flavor of the soup base.

Yellow Onions: Minced and sautéed to golden perfection, these onions provide a savory base for the soup.

Water or Beef Broth: Either 2 quarts of water or a combination of 6 cups water and 2 cups beef broth or bouillon forms the liquid base of the soup.

Tomato Paste: Adds depth of flavor and richness to the broth.

Kosher Salt and Black Pepper: Enhance the overall seasoning of the soup.

Bay Leaf, Thyme, Cloves, and Parsley: These aromatic herbs and spices are tied together in cheesecloth and added to the soup, infusing it with robust flavor.

Carrots and Celery: Diced and added to the soup for texture, color, and additional flavor.

Dry Sherry or Port Wine (Optional): Provides a subtle depth of flavor and complexity to the soup, though it can be omitted if desired.

How to make Homemade Oxtail Soup

Ingredients:

2 pounds oxtail, fat trimmed cut into 1 to 1 1/2-inch chunks

1/2 cup plus 2 tablespoons all-purpose flour

2 tablespoons beef drippings, or cooking oil

2 medium yellow onions, minced

2 quarts water, or 6 cups water and 2 cups beef broth or bouillon

2 tablespoons tomato paste

2 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

1 bay leaf

1/2 teaspoon fresh thyme

3 whole cloves

2 sprigs fresh parsley

2 medium carrots, peeled and diced

1 stalk celery, diced

1/3 cup dry sherry, or port wine, optional

Instructions:

Dredge 2 pounds oxtails, cut into 1 to 1 1/2-inch chunks in 1/2 cup flour.

Add 2 medium yellow onions, minced to the pot, turn the heat to medium, and sauté 8 to 10 minutes until golden.

Sprinkle in remaining 2 tablespoons flour, mix well, and brown lightly.

Slowly add 2 quarts water (or 6 cups water and 2 cups beef broth or bouillon), and stir in 2 tablespoons tomato paste, 2 teaspoons salt, and 1/4 teaspoon freshly ground black pepper. Tie the 1 bay leaf in cheesecloth with 1/2 teaspoon thyme, 3 whole cloves, and 2 sprigs parsley and add to the pot.

Return oxtail to pot, cover, and simmer 3 hours until meat is fork-tender. Cool and skim off fat; remove cheesecloth bag.

Remove the oxtail from the soup and separate the meat from the bones. Cut the meat into bite-size pieces and return to pot. Add 2 medium carrots, diced and 1 celery stalk, diced.

Cover and simmer 10 to 15 minutes until carrots are tender. If you like, mix in 1/3 cup dry sherry or port wine, optional.

Serve as is, or strain the liquid and serve as a first course. Follow with oxtail and vegetables.

Notes:

Preparation: The oxtail is trimmed of excess fat and cut into manageable chunks, then dredged in flour to enhance browning and thicken the soup.

Flavor Development: Sautéing minced yellow onions in beef drippings or cooking oil creates a flavorful base for the soup, complemented by the addition of tomato paste, kosher salt, and freshly ground black pepper for depth of flavor.

Aromatic Infusion: A bouquet garni of bay leaf, fresh thyme, whole cloves, and fresh parsley tied in cheesecloth is added to the simmering broth, infusing the soup with aromatic and earthy notes.

Slow Cooking: The oxtail is simmered in the seasoned broth for three hours until fork-tender, allowing the flavors to meld and the meat to become incredibly tender and succulent.

Vegetable Addition: Diced carrots and celery are added to the soup during the final stages of cooking, contributing texture, color, and additional nutrients to the dish.

Optional Enhancement: The soup can be optionally enriched with dry sherry or port wine, imparting a subtle depth of flavor and complexity to the broth.

Skimming Fat: After cooking, any excess fat is skimmed off the surface of the soup to achieve a lighter consistency and remove any unwanted greasiness.

Meat Separation: The cooked oxtail is removed from the soup, and the meat is separated from the bones and cut into bite-size pieces before being returned to the pot, ensuring easy consumption.

Serving Options: The soup can be served as is for a hearty meal or strained for a more refined presentation, with the oxtail meat and vegetables showcased separately for an elegant first course followed by the main dish.

Nutrition Information:

Frequently Asked Questions:

Can I use beef broth instead of water?

Yes, you can substitute some or all of the water with beef broth for a richer flavor.

What can I use instead of dry sherry or port wine?

If you prefer not to use alcohol, you can skip this ingredient or add a splash of vinegar for acidity.

Can I use boneless oxtail for this recipe?

While boneless oxtail can be used, the bones contribute to the rich flavor and texture of the soup.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can adapt this recipe for a slow cooker or Instant Pot.

Adjust cooking times accordingly.

How long does it take for the oxtail to become fork-tender?

It typically takes about 3 hours of simmering for the oxtail to become tender, but it may vary depending on the size and quality of the meat.

Can I freeze leftover oxtail soup?

Yes, you can freeze the soup for later consumption.

Allow it to cool completely before transferring to freezer-safe containers.

What can I serve with oxtail soup?

Oxtail soup is often served with crusty bread, rice, or mashed potatoes on the side.

Can I add other vegetables to the soup?

Absolutely! Feel free to customize the soup by adding vegetables like potatoes, peas, or parsnips.

How long can I store homemade oxtail soup in the refrigerator?

Properly stored, homemade oxtail soup can last for 3 to 4 days in the refrigerator.

Is there a vegetarian version of oxtail soup?

Yes, you can make a vegetarian version using vegetable broth and substituting oxtail with mushrooms or root vegetables for a similar hearty flavor.