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Oxtail Soup Recipe

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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Soup
Cuisine: Comfort Food
Calories: 617
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Season oxtails generously with salt and pepper.
  2. Heat olive oil in a large pot over medium-high heat.
  3. Sear oxtails on all sides until deeply browned, then remove and set aside.
  4. Add onion, carrots, celery, and garlic to the pot and sauté until softened.
  5. Stir in tomato paste until evenly combined.
  6. Add flour and cook briefly, stirring to coat vegetables.
  7. Deglaze with red wine, scraping up browned bits from the bottom.
  8. Add thyme, bay leaves, beef broth, and water.
  9. Return oxtails to the pot, cover partially, and simmer for 1 hour.
  10. Add cubed potatoes and continue simmering until meat is tender.
  11. Remove oxtails, shred meat, discard bones and excess fat.
  12. Return shredded meat to the soup and stir well.
  13. Remove bay leaves and serve hot.

Notes

Simmer gently for best results and skim excess fat if needed during cooking.