Description
This Oxtail Soup Recipe delivers rich, restaurant-quality flavor with tender, fall-off-the-bone oxtails simmered slowly in a savory, collagen-rich broth with vegetables and herbs for the ultimate comfort food experience.
Ingredients
Scale
- 3 lb oxtails
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 large onion, diced
- 4 carrots, chopped
- 4 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/3 cup all-purpose flour
- 1 cup red wine
- 1 bundle fresh thyme
- 2 bay leaves
- 32 oz beef broth
- 32 oz water
- 2 lb potatoes, cubed
Instructions
- Season oxtails generously with salt and pepper.
- Heat olive oil in a large pot over medium-high heat.
- Sear oxtails on all sides until deeply browned, then remove and set aside.
- Add onion, carrots, celery, and garlic to the pot and sauté until softened.
- Stir in tomato paste until evenly combined.
- Add flour and cook briefly, stirring to coat vegetables.
- Deglaze with red wine, scraping up browned bits from the bottom.
- Add thyme, bay leaves, beef broth, and water.
- Return oxtails to the pot, cover partially, and simmer for 1 hour.
- Add cubed potatoes and continue simmering until meat is tender.
- Remove oxtails, shred meat, discard bones and excess fat.
- Return shredded meat to the soup and stir well.
- Remove bay leaves and serve hot.
Notes
Simmer gently for best results and skim excess fat if needed during cooking.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 617
- Sugar: 4g
- Sodium: 821mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 4g
- Protein: 57g
- Cholesterol: 187mg
Keywords: oxtail soup, oxtail recipe, beef oxtail soup, comfort food soup