Oxtail Soup Recipe
Ingredients
- 3 lbs. oxtail cut into 3-inch segments
- 2 Tbsp. vegetable oil
canola
- 2 tsp. salt
- 1 tsp. pepper
- 2 medium onions
peeled and chopped
- 2 stalks celery
chopped
- 3 cloves garlic
minced
- 2 Tbsp. tomato paste
- 2 Tbsp. Worcestershire sauce
- 1/3 cup sherry
optional
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 lb. carrots
peeled and cut into 1/2-inch slices
- 3 large russet potatoes
peeled and cut into 1-inch cubes
- 1/4 cup chopped fresh parsley
Directions
- 1
Pat oxtail segments dry and season with salt and pepper. Set aside.
- 2
In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
- 3
Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
- 4
Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
- 5
Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 – 10 minutes.
- 6
Add the garlic, cooking until fragrant, about 30 seconds.
- 7
Stir in tomato paste and Worcestershire sauce.
- 8
Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
- 9
Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
- 10
Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
- 11
Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.*
- 12
To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
- 13
Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.
Oxtail Soup Recipe
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About this Recipe
Craving a soup that's both deeply comforting and incredibly rich? This Oxtail Soup Recipe transforms a humble cut into a sumptuous meal that will warm you from the inside out. It's a dish designed for savoring.
The magic of this Oxtail Soup lies in the long, slow braise, allowing the oxtail to become incredibly tender while infusing the rich beef broth with unparalleled depth of flavor. Combining aromatic vegetables like onions, celery, and garlic with classic additions like tomato paste and Worcestershire sauce creates a truly complex base for this comforting dish.
Prepare for a truly satisfying bowl. You'll savor succulent, fall-off-the-bone oxtail bathed in a deeply flavorful, savory broth, complemented by tender chunks of carrots and hearty russet potatoes. This soup is a substantial and comforting meal, perfect for a cozy evening, and yields a generous 8 servings after a total cooking time of around 3 hours and 35 minutes.
Customization & Variations
While this recipe shines as is, you can adapt it to your pantry. For instance, if you don't have sherry, you can simply omit it or use a splash of dry red wine for added depth. While not traditional, you could add other hardy root vegetables like parsnips or turnips alongside the carrots and potatoes for variety.
This Oxtail Soup is ideal for a chilly evening, a family dinner, or whenever you need a hearty, nourishing meal. Serve it simply with some crusty bread for dipping to soak up every last drop of the incredible broth.