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Oxtail soup

This classic oxtail soup recipe yields a deeply flavorful and comforting broth with tender, succulent oxtail. It involves searing the oxtail, sautéing aromatic vegetables, deglazing with red wine, and a long, slow simmer with beef stock and herbs, finished with a slight thickening for a luxurious texture. Perfect for a hearty meal.
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Total Time 1 hour 30 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 3762.5
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 tbsp olive oil
  • 1.25 kg/2lb 12oz oxtail trimmed of fat and cut into pieces
  • 1 onion roughly chopped
  • 1 celery stalk roughly chopped
  • 1 large carrot roughly chopped
  • 1 bay leaf
  • 3 thyme sprigs
  • 10 black peppercorns
  • 2 tsp tomato purée
  • 300 ml/10½fl oz red wine
  • 1.5 litres/2½ pints litres beef stock
  • 1 tbsp plain flour

Equipment

  • 1 Large Dutch Oven or Heavy-Bottomed Pot Essential for searing oxtail and long, slow simmering.
  • 1 Chef's Knife For prepping vegetables and trimming oxtail.
  • 1 Cutting Board For safe and efficient ingredient preparation.
  • 1 Ladle For serving and transferring liquids.
  • 1 Fine-Mesh Sieve For straining the soup for a clearer broth, if desired.

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the oxtail pieces thoroughly on all sides, then remove and set aside.
  2. Add the chopped onion, celery, and carrot to the pot. Sauté gently until softened and lightly caramelized, about 5-7 minutes.
  3. Stir in the tomato purée and cook for 1-2 minutes, allowing it to deepen in color.
  4. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate any browned bits (fond).
  5. Return the browned oxtail to the pot. Add the beef stock, bay leaf, thyme sprigs, and black peppercorns.
  6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer gently for 2.5-3 hours, or until the oxtail is very tender and easily pulls from the bone.
  7. Carefully remove the oxtail from the pot. Once cool enough to handle, pick the meat from the bones, discarding the bones and any excess fat. Shred the meat and set aside.
  8. Strain the soup through a fine-mesh sieve into another clean pot or bowl, pressing on the solids to extract all liquid. Discard the cooked vegetables and aromatics.
  9. Return the strained broth to the pot and add the shredded oxtail meat.
  10. In a small bowl, whisk the plain flour with a little cold water to create a smooth slurry. Gradually whisk the slurry into the simmering soup to thicken to your desired consistency. Season with salt and pepper to taste before serving.

Notes

Achieving a deep, rich flavor starts with thorough browning of the oxtail; don't rush this step. Deglazing the pot with red wine after sautéing the aromatics is crucial to capture all the flavorful 'fond' stuck to the bottom. Simmer the soup gently for several hours until the oxtail is fall-off-the-bone tender, allowing the collagen to break down and enrich the broth. Skim any excess fat from the surface during simmering or once chilled for a cleaner finish. For an even more robust flavor, roast the oxtail and vegetables slightly before adding them to the pot. Adjust seasoning only at the end, as the flavors will concentrate over time.