Best Oxtail Soup Recipe

Rich and flavorful, this Best Oxtail Soup simmers for hours, developing a deep, savory taste. With hearty chunks of celery, carrots, and potatoes, it transforms into a magnificent satisfying meal in a bowl.

As a little girl growing up in Brazil, oxtail was one of my favorite foods. My Mom would use ox-tail to make stews and soups or add it to beans for more flavor. She knew it was my favorite so whenever she wanted to treat me, the answer was always oxtails.

For years my mom nudged me to share an oxtail recipe, and I’d laugh -‘Mom, who else eats oxtails besides us?’ Well, I finally published my Instant Pot Oxtail and Slow Cooker Oxtail recipes, and guess what? They’re now among the top 10 most-visited on my blog, with thousands of readers worldwide cooking them too. Go figure!

Why cook with oxtail?

Naturally rich in gelatin, this piece of meat is perfect for slow simmering in soups and stews, adding a rich and silky flavor and texture. What’s special about oxtail soup is the Marrow. As the oxtails simmers the marrow dissolves infusing flavor into the soup.

Many cultures have their own version of oxtail soup. Chinese oxtail soup, for example, uses ginger, garlic and Chinese spices like star anise or peppercorns for flavor. Korean oxtail soup on the other hand is made with raw oxtail, garlic, salt, black pepper, green onions and typical Korean flavors. Jamaican oxtail soup too uses spices that are popular locally like scotch bonnet and allspice. This version of oxtail soup recipe is based on what I grew up eating in Brazil.

Oxtail Soup Ingredients

• Oxtails: Oxtails are the hero in this soup, imparting a deep savory flavor.
• Olive oil: Extra virgin olive oil is best but any type will work.
• Vegetables: Use a combination of diced onion, and chopped carrots and celery.
• Garlic: Fresh garlic cloves, minced, add the best garlic flavor but if you don’t have any on hand, jarred garlic is a good substitute.
• Tomato paste: Tomato paste adds both flavor and texture to the soup, helping it to thicken slightly.
• All-purpose flour: All purpose flour also helps to thicken up the soup. If you want, you can use a gluten free flour.
• Red wine: Red wine adds a fruitiness and depth of flavor to the soup. You can substitute with an alcohol-free wine or use more broth for an alcohol-free soup.
• Herbs: Add a bundle of fresh thyme leaves and bay leaves to the simmering pot for even more flavor.
• Beef broth: Use a low sodium beef broth to simmer the meat and vegetables in.
• Water
• Potatoes: Add cubed white potatoes for more taste and texture. Any kind of potato will work well, peeled.
• Salt and pepper: Add salt and pepper to taste.

How To Make Oxtail Soup

Step 1: Season the oxtails with salt and pepper to taste.

Step 2: To sear the oxtails, heat a cast iron pot with the oil. Add the oxtails, making sure to brown them evenly on all sides until they develop a rich, golden crust as shown in the photo above. Once seared, transfer the oxtails to a plate and set aside.

Step 3: Add the onion, carrots, celery and garlic to the heated pot and sauté until they have softened. Once softened, add the tomato paste.

Step 4: Stir in the flour using a wooden spatula, making sure the flour is well incorporated into the veggies.

Step 5: Add the wine, a bundle of fresh thyme, and the bay leaves.

Step 6: Pour in the broth and then fill the broth container with water and add it to the pot. Not to worry if it looks like a lot of water as it will evaporate by the end of cooking. Place the oxtails back into the pot, stir well and place the lid over so it covers 90% of the opening. Cook on medium heat for about an hour.

Step 7: After an hour add in the potatoes, stir well and cook for an additional 1 and 1/2 hours.

Step 8: Once the soup has finished simmering, place the oxtails on a cutting board and remove all the meat from the bones, separate the fat from the meat, and give the meat a shred using two forks. Discard the bones and fat.

Step 9: If you like a thick soup, use an immersion blender to blend a portion of the veggies in the pot. This is optional but I like my oxtail soup thick so I always blend about 1/3 of my veggies.

Step 10: Return the shredded oxtail meat to the pot, top with fresh thyme and serve.

Note: Total cooking time should be around 2 1/2 hours but can be as long as 3 hours. Your oxtail soup is done if the meat is tender and falling off the bone, also if the broth has reduced enough. If you want more broth, add more water.

Storage and Make Ahead

Storage

Store uneaten soup in an airtight container in the fridge for 3-4 days. You can also freeze leftovers for up to 3 months. Thaw in the fridge overnight and reheat over the store or in the microwave.

Make Ahead

This soup is perfect to make during meal prep, get it going on the stove while you work on the rest of your list and then it will be ready for a quick and easy meal whenever you want it.

What to serve oxtail soup with

We just about always enjoyed oxtail soup with rice, my Mom makes this killer Carrot Brown Rice, which is essentially sautéed garlic, onions and shredded or cubed carrots. You’ll forget you’re eating brown rice.

In South America yuca is the equivalent of potatoes, so we always made mashed yuca to serve alongside those juicy meats. Yuca is also low-glycemic so that’s always a plus!

Serve with butternut squash risotto for a wholesome comforting meal.

Looking for more hearty meats?

• Classic Pot Roast
• Grilled Rib Eye Steak With Baked Potato
• Irish Lamb Stew
• Picadillo De Carne With Yuca