Oxtail Soup
Fall-off-the-bone tender oxtails simmered in a rich, savory beef broth with hearty vegetables. This classic Southern comfort food is slow-cooked to perfection, creating a deeply flavorful and satisfying meal.
For 6 servings
5 steps. 210 minutes total.
- 1
Step 1
- a.Prepare and Sear the Oxtails
- b.Pat the oxtails completely dry with paper towels. This is crucial for getting a good sear.
- c.In a large bowl, season the oxtails generously on all sides with kosher salt and black pepper.
- d.Add the all-purpose flour to the bowl and toss until each piece is lightly and evenly coated.
- e.Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it shimmers.
- f.Working in batches to avoid overcrowding the pot, carefully place the oxtails in the hot oil. Sear for 4-5 minutes per side, until a deep brown crust forms. Do not rush this step.
- g.Transfer the browned oxtails to a large plate and set aside.
- 2
Step 2
- a.Sauté Aromatics and Deglaze
- b.Reduce the heat to medium. If there is excessive fat in the pot, pour off all but about 2 tablespoons.
- c.Add the chopped onion, carrots, and celery (the mirepoix) to the pot. Sauté for 8-10 minutes, stirring occasionally, until softened and lightly caramelized. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pot.
- d.Stir in the minced garlic and ground allspice, and cook for another minute until fragrant.
- e.Add the tomato paste and cook, stirring constantly, for 2 minutes until it darkens in color. This deepens the flavor.
- f.Pour in the red wine to deglaze the pot. Bring to a simmer and continue scraping the bottom of the pot to release all the flavorful bits. Let the wine reduce by about half, which should take 2-3 minutes.
- 3
Step 3
- a.Simmer the Soup
- b.Return the seared oxtails and any accumulated juices to the pot.
- c.Pour in the beef broth and water. Add the Worcestershire sauce, bay leaves, and fresh thyme sprigs. Stir everything together.
- d.Increase the heat to high and bring the liquid to a boil. Once boiling, reduce the heat to the lowest setting that maintains a gentle simmer.
- e.Cover the pot with a tight-fitting lid and let it simmer for 3 hours. The oxtail meat should be very tender but not yet falling completely off the bone.
- 4
Step 4
- a.Add Vegetables and Finish
- b.After 3 hours, add the cubed potatoes to the pot. Stir gently, ensuring they are submerged in the broth.
- c.Replace the lid and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender and the oxtail meat is falling off the bone.
- d.During the last 10 minutes of cooking, stir in the rinsed and drained butter beans.
- e.Once cooked, turn off the heat. Use a large spoon or ladle to skim any excess fat from the surface of the soup.
- 5
Step 5
- a.Serve
- b.Remove and discard the bay leaves and thyme sprigs.
- c.Taste the broth and adjust seasoning with additional salt and pepper as needed.
- d.Ladle the hot soup into bowls, making sure each serving gets a piece of oxtail, plenty of vegetables, and rich broth.
- e.Garnish generously with fresh chopped parsley before serving. Serve immediately with cornbread or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, choose oxtails with a good meat-to-fat ratio. Ask your butcher for center-cut pieces if possible.
- 2Don't skip browning the oxtails. This Maillard reaction creates a deep, rich flavor base (fond) that is essential for the soup.
- 3For a clearer, less fatty broth, make the soup a day ahead. Refrigerate it overnight, and the fat will solidify on top, making it easy to remove before reheating.
- 4If your broth seems too thin at the end, you can remove the lid for the last 20-30 minutes of cooking to allow it to reduce and thicken.
- 5A splash of apple cider vinegar or hot sauce at the end can brighten up the rich flavors of the soup.
Adapt it for your goals.
Spicy Version
Add one or two chopped Scotch bonnet or habanero peppers along with the aromatics for a fiery kick, reminiscent of Caribbean-style oxtail.
Slow Cooker MethodSlow Cooker Method
Complete steps 1 and 2 on the stovetop. Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours. Add potatoes and beans during the last hour of cooking.
Herbaceous TwistHerbaceous Twist
Add a sprig of fresh rosemary along with the thyme for a more complex, woody herb flavor.
Root Vegetable MedleyRoot Vegetable Medley
In addition to potatoes and carrots, add 1 cup of cubed parsnips or turnips for extra sweetness and earthy flavor.
Why this is on our healthy list.
Rich in Collagen and Gelatin
The slow cooking of oxtail bones and cartilage releases collagen and gelatin, which are beneficial for joint health, skin elasticity, and gut lining integrity.
Excellent Source of Protein
Oxtail is a protein-dense cut of meat, providing essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Provides Key Minerals
This soup is a good source of iron, which is vital for preventing anemia and transporting oxygen in the blood, as well as zinc, which supports immune function and wound healing.
Frequently asked questions
Oxtail soup can be part of a healthy diet in moderation. It is rich in protein, collagen, and minerals like iron and zinc. However, it is also high in saturated fat. Skimming the fat from the surface before serving can significantly reduce the fat content.