Oxtail Soup Recipe: Slow-Simmered Comfort in a Bowl
There’s something soul-soothing about a steaming bowl of oxtail soup—especially when it’s packed with tender meat, hearty vegetables, and deep, beefy flavor. This classic recipe simmers low and slow, allowing rich broth and fall-apart oxtails to work their magic. Whether you’re feeding the family on a chilly night or prepping for a cozy weekend, this dish never disappoints.
💛 Why I Love This Recipe
This oxtail soup is a labor of love, but it’s absolutely worth every minute. The process builds layer upon layer of flavor—from the browned oxtails to the fragrant aromatics, and the slow simmer that pulls everything together. It reminds me of southern stews I grew up with, packed with warmth and comfort.
Want even more Southern soul in a bowl? Don’t miss this Cajun Chicken Sausage Gumbo or this tomato okra skillet.
🛒 Ingredients
- 3 lbs. oxtails
- 2 Tbsp. vegetable or canola oil
- 2 tsp. salt
- 1 tsp. black 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, or sub beef broth)
- 1 tsp. dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 lb. carrots, peeled and sliced
- 3 russet potatoes, peeled and cubed
- Optional: your favorite hearty veggies (turnips, green beans, etc.)
- 1/4 cup chopped fresh parsley, for garnish
🔄 Ingredient Swaps & Notes
- Sherry substitute: If you skip the sherry, use extra broth and a splash of balsamic vinegar for depth.
- Broth boost: Homemade beef broth takes it to the next level if you have time.
- More veggies: Add parsnips, turnips, or even corn cut from the cob in the last 30 minutes.
- No oxtail? Substitute beef shank or short ribs for a slightly different but still rich flavor.
👨🍳 Step-by-Step Instructions
Step 1: Sear the Oxtails
Pat your oxtails dry and season with salt and pepper. In a large Dutch oven or heavy soup pot, heat oil over medium-high. Add oxtails in batches (don’t overcrowd) and sear on all sides, about 6 minutes total. Remove and set aside.
Step 2: Sauté the Aromatics
Pour off about half the fat. Reduce heat to medium. Add onions and celery, and cook for about 10 minutes, stirring occasionally, until soft. Stir in garlic and cook another 30 seconds until fragrant.
Step 3: Build the Base
Add tomato paste and Worcestershire sauce. Stir until the paste darkens slightly. Deglaze the pan with sherry (or broth) and scrape up any browned bits. Bring to a simmer.
Step 4: Simmer Low and Slow
Return the oxtails (and any juices) to the pot. Add thyme, bay leaf, and beef broth. Stir, bring to a boil, then reduce to low. Cover and simmer for 2 ½ hours, stirring every 30–40 minutes.
Step 5: Add Veggies & Finish Cooking
Add carrots, potatoes, and any other veggies. Cover and continue cooking for another 30 minutes, until meat is tender and falling off the bone.
Step 6: Serve It Up
You can serve the oxtails whole (bone-in) or remove and shred the meat before returning it to the pot. Garnish with chopped parsley and serve hot with crusty bread.
🧠 Tips for Success
- Browning is key: Don’t skip the searing step—it’s what builds the flavor base.
- Skim the fat: For a lighter broth, skim off fat after cooking or refrigerate and remove solidified fat.
- Use a heavy-bottomed pot: A Dutch oven holds heat evenly and makes for steady simmering.
🍷 Serving Suggestions & Pairings
Serve your oxtail soup with:
- Crusty bread or cornbread
- A fresh green salad
- A glass of classic red wine or cold beer
Want to end with dessert? This big family banana pudding is the perfect Southern-style finale.
🥶 Storage & Leftover Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in quart-sized containers for up to 3 months.
- Reheat: Simmer gently on the stove or microwave in short intervals, stirring often.
The flavor only gets better the next day!
🍲 More Recipes You’ll Love
Craving more cozy comfort? Try:
- These easy turkey wings
- This Cajun chicken sausage gumbo
- This tomato skillet with okra
- This Dorito casserole
- This banana pudding dessert
📝 Final Thoughts
Oxtail soup is a timeless dish that proves the best things come to those who wait. With its rich flavor, fork-tender meat, and hearty veggies, it’s a meal worth savoring.
Have you tried this recipe? I’d love to hear how it turned out—leave a comment below and don’t forget to follow for more cozy classics!
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