Oxtail Soup Recipe

Oxtail Soup Recipe

Though a humble cut, oxtail segments braised in a rich broth with root vegetables makes a sumptuous, comforting soup. Listen to learn how to make this recipe, along with some great tips from Christine: [sc name=”oxtailsouprotd”][/sc] Listen to more Recipe of the Day episodes here.

Prep: 35min

Total: 3h35min

Yield: 8

Nutrition Facts: servingSize None, calories 603 calories, Sugar 6.9 g, Sodium 1401.5 mg, Fat 26.5 g, Saturated Fat 9.4 g, Trans Fat 0 g, Carbohydrate 32.9 g, Fiber 6 g, Protein 58 g, Cholesterol 187.5 mg

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

Instruction:

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

This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The portion is delicious but requires long and slow cooking. —Bobbie Keefer, Byers, Colorado

Prep: 20min

Total: 10h20min

Yield: 8 servings (3 quarts).

Nutrition Facts: calories 204 calories, Fat 10g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 705mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 5g fiber), Protein 16g protein.

Ingredients:

• 2 pounds oxtails, trimmed
• 2 tablespoons olive oil
• 4 medium carrots, sliced (about 2 cups)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (15 ounces) beef broth
• 3 bay leaves
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 6 cups chopped cabbage

Instruction:

In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker. , Add carrots and onion to drippings; cook and stir until just softened, 3-5 minutes. Add garlic; cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine. , Cook, covered, on low 8 hours. Add cabbage; cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves.

Slow Cooker Oxtail Soup

A hearty stew oozing with rich broth and succulent, tender meat that’s comforting any time of the year, cold and warm weather. Oh, and remember to serve it with a loaf of bread, preferably a baguette, because you’ll need it to soak up the soup for a more fantabulous dining experience.

Prep: 10min

Total: 440min

Serving Size: 240 g

Nutrition Facts: calories 258 kcal, Carbohydrate 11 g, Protein 24 g, Fat 12 g, Saturated Fat 4 g, Cholesterol 83 mg, Sodium 466 mg, Fiber 2 g, Sugar 5 g, servingSize 240 g

Ingredients:

• 2-3 pounds (1-1.5k) oxtails, ( cut into medium pieces)
• Salt and pepper to taste
• 2-3 tablespoons (30-45ml) cooking oil
• 1 onion, (chopped)
• 2 green onions, (chopped)
• 1 tablespoon (15g) garlic, (minced)
• 2 teaspoons (2g) fresh thyme, (chopped)
• 5-6 whole allspice berries
• 1 tablespoon (15ml) Worcestershire sauce
• 1 teaspoon (2.5g) smoked paprika
• 1 whole scotch bonnet pepper
• 1 tablespoon (15ml) ketchup ((or tomato paste))
• 1 tablespoon (35g) bouillon powder or cube ((optional))
• 1 teaspoon (3g) curry ((or more according to preference))
• 1 pound (450g) carrots
• 1 15-ounce can cannellini beans, (drained and rinsed )
• 2 large potatoes, (cut into chunks )
• 4-5 cups (950-1,180ml) water

Instruction:

1. Season oxtail with salt and pepper. Set aside.
2. Heat oil (about 2-3 tablespoons) over medium heat until hot in a large cast-iron or saucepan. If using cast iron, only use about a tablespoon of oil. Add the oxtail and sauté, stirring frequently, scraping any browned bits off the bottom of the pot until the oxtail is browned. Drain oil if necessary (leave about 1-2 tablespoons).
3. Add onions, green onions, garlic, thyme, allspice, Worcestershire sauce, and smoked paprika, and stir for about a minute. Toss in the scotch bonnet pepper, tomato paste, bouillon, and curry powder, and stir for another minute.
4. Then add to crockpot or slow cooker with carrots, beans, and potatoes.
5. Deglaze the pan with about 2 cups of water, gently pour into the slow cooker, and add 2-3 cups more water. You may adjust with more or less water at the end.
6. Cover and cook on LOW for 7-8 hours or until desired tenderness has been reached. Remove and serve with rice and or baguette.

Oxtail Soup

This Vietnamese-style oxtail soup is a rich, hearty broth filled with fork-tender oxtails and seasonal vegetables. The fine folks at Red Boat Fish Sauce have created a simple and satisfying recipe that you’ll make on repeat all year round!

Prep: 15min

Serving Size: 1 serving

Nutrition Facts: calories 635 kcal, Carbohydrate 17 g, Protein 73 g, Fat 30 g, Fiber 5 g, Sugar 8 g, servingSize 1 serving

Ingredients:

• 3 pounds oxtail
• 1 teaspoon Diamond Crystal kosher salt (or Red Boat Salt)
• 1 leek (halved lengthwise and cleaned)
• ¼ cup Red Boat fish sauce
• ½ pound sweet onion
• ½ pound kohlrabi
• ½ pound carrots
• 1 pound green cabbage
• ¼ pound baby bok choy
• 2 stalks celery
• ½ teaspoon ground black pepper
• 2 scallions (thinly sliced (optional))

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Trim the oxtail of any excess fat and season with salt.’, ‘name’: ‘Trim the oxtail of any excess fat and season with salt.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a large Dutch oven or other heavy-bottomed pot set over high or medium-high heat, sear the oxtail until all the sides are browned, approximately 2 minutes per side. Do this in small batches to avoid overcrowding the pot (crowding the pot will result in the oxtail steaming rather than searing).’, ‘name’: ‘In a large Dutch oven or other heavy-bottomed pot set over high or medium-high heat, sear the oxtail until all the sides are browned, approximately 2 minutes per side. Do this in small batches to avoid overcrowding the pot (crowding the pot will result in the oxtail steaming rather than searing).’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Once all the oxtail is seared, remove the oxtail and add 1 cup of water to the pot. Use a spatula to scrape and stir the bits of caramelized meat juices stuck to the bottom of the pot.’, ‘name’: ‘Once all the oxtail is seared, remove the oxtail and add 1 cup of water to the pot. Use a spatula to scrape and stir the bits of caramelized meat juices stuck to the bottom of the pot.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Return the oxtail to the pot.xa0Add the leek and an additional 3 quarts (12 cups)of water.’, ‘name’: ‘Return the oxtail to the pot.xa0Add the leek and an additional 3 quarts (12 cups)of water.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Bring the contents to a boil for 15 minutes, skimming off any foam that develops. (I usexa0this super fine mesh strainerxa0to remove any foam or scum at the top.)’, ‘name’: ‘Bring the contents to a boil for 15 minutes, skimming off any foam that develops. (I usexa0this super fine mesh strainerxa0to remove any foam or scum at the top.)’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the fish sauce, lower the heat, partially cover the pot, and simmer the stock xa0for 4 hours. Check on the stock every so often to skim off any foam that develops on the surface.’, ‘name’: ‘Add the fish sauce, lower the heat, partially cover the pot, and simmer the stock xa0for 4 hours. Check on the stock every so often to skim off any foam that develops on the surface.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: ‘While the stock cooks, prepare the vegetables as follows:Chop the onion into ½-inch pieces.Peel the kohlrabi and cut into ¾-inch pieces.Peel and slice the carrots into ¾ inch pieces.Cut cabbage into 1-inch pieces.Quarter lengthwise baby bok choy. Using a peeler, remove the fibrous strings from the celery. Slice the celery into ½- to 1-inch pieces. After you prepare them, place them in the fridge until you’re ready to assemble your soup.’, ‘name’: ‘While the stock cooks, prepare the vegetables as follows:Chop the onion into ½-inch pieces.Peel the kohlrabi and cut into ¾-inch pieces.Peel and slice the carrots into ¾ inch pieces.Cut cabbage into 1-inch pieces.Quarter lengthwise baby bok choy. Using a peeler, remove the fibrous strings from the celery. Slice the celery into ½- to 1-inch pieces. After you prepare them, place them in the fridge until you’re ready to assemble your soup.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: ‘After the oxtail has simmered on the stovetop for four hours, the meat should be fork tender. Fill a large bowl with water and ice and transfer the oxtail into the ice bath and set aside. (The ice bath is optional—Mama Pham does it to keep the oxtail from discoloring.)’, ‘name’: ‘After the oxtail has simmered on the stovetop for four hours, the meat should be fork tender. Fill a large bowl with water and ice and transfer the oxtail into the ice bath and set aside. (The ice bath is optional—Mama Pham does it to keep the oxtail from discoloring.)’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Strain the stock into another large pot or bowl. If the stock ends up being less than 2 quarts (or 8 cups), add enough water to make up the difference.’, ‘name’: ‘Strain the stock into another large pot or bowl. If the stock ends up being less than 2 quarts (or 8 cups), add enough water to make up the difference.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Rinse out the pot, then return the strained stock back into the pot. Return the oxtail to the pot. (If you prefer your oxtail boneless, you may remove the meat from the bones, returning only the meat to the stock.)’, ‘name’: ‘Rinse out the pot, then return the strained stock back into the pot. Return the oxtail to the pot. (If you prefer your oxtail boneless, you may remove the meat from the bones, returning only the meat to the stock.)’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-9’}
11. {‘@type’: ‘HowToStep’, ‘text’: ‘Bring the stock and oxtail to a boil, then add the onions, kohlrabi, carrots, and celery. Cook for approximately 15 minutes, skimming off any foam that develops.’, ‘name’: ‘Bring the stock and oxtail to a boil, then add the onions, kohlrabi, carrots, and celery. Cook for approximately 15 minutes, skimming off any foam that develops.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-10’}
12. {‘@type’: ‘HowToStep’, ‘text’: ‘Add the cabbage and baby bok choy and cook for 3 to 5 minutes or until the vegetables reach the desired tenderness. Then, take the pot off the heat.’, ‘name’: ‘Add the cabbage and baby bok choy and cook for 3 to 5 minutes or until the vegetables reach the desired tenderness. Then, take the pot off the heat.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-11’}
13. {‘@type’: ‘HowToStep’, ‘text’: ‘Season the soup with black pepper. Taste to see if you need any additional seasoning.’, ‘name’: ‘Season the soup with black pepper. Taste to see if you need any additional seasoning.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-12’}
14. {‘@type’: ‘HowToStep’, ‘text’: ‘Ladle the soup into bowls and garnish with sliced scallions if desired. Finally: slurp it up!’, ‘name’: ‘Ladle the soup into bowls and garnish with sliced scallions if desired. Finally: slurp it up!’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-0-13’}
15. {‘@type’: ‘HowToSection’, ‘name’: ‘Instant Pot Instructions’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Trim the oxtail of any excess fat and season with salt.’, ‘name’: ‘Trim the oxtail of any excess fat and season with salt.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Sear the salted oxtails on the sauté function in batches, about 2 minutes per side.’, ‘name’: ‘Sear the salted oxtails on the sauté function in batches, about 2 minutes per side.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Throw in the leek, pour in 2 quarts (8 cups) of water, and the fish sauce. Scrape the bottom of the pot with a silicone spatula to release any browned bits. Cancel the sauté function.’, ‘name’: ‘Throw in the leek, pour in 2 quarts (8 cups) of water, and the fish sauce. Scrape the bottom of the pot with a silicone spatula to release any browned bits. Cancel the sauté function.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Lock the lid and cook under high pressure for 45 minutes and let the pressure release naturally.’, ‘name’: ‘Lock the lid and cook under high pressure for 45 minutes and let the pressure release naturally.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Remove the oxtails and strain the stock. Skim off the fat in the broth, if desired.’, ‘name’: ‘Remove the oxtails and strain the stock. Skim off the fat in the broth, if desired.’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the strained stock and oxtails back into the Instant Pot, along with all the veggies. Cook under high pressure for 1 minute. Release pressure manually. Season the soup with black pepper. Taste to see if you need any additional seasoning. Serve!’, ‘name’: ‘Add the strained stock and oxtails back into the Instant Pot, along with all the veggies. Cook under high pressure for 1 minute. Release pressure manually. Season the soup with black pepper. Taste to see if you need any additional seasoning. Serve!’, ‘url’: ‘https://nomnompaleo.com/oxtail-soup#wprm-recipe-29526-step-1-5’}]}

OLD SCHOOL OXTAIL STEW/SOUP

FAQ

How long does it take to boil oxtails to be tender?

Why do you soak oxtail before cooking?

Do you have to brown oxtails before cooking?

Why is oxtail soup so good?