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Comforting Oxtail Soup

A rich, savory soup brimming with tender oxtail and vibrant vegetables, perfect for chilly days.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs oxtail cut into pieces The star of the show, providing rich flavor and tenderness.
  • 4 cups beef broth This savory base is essential for that soul-warming essence.
  • 2 cups water To balance out the broth while enhancing flavors.
  • 1 large onion, chopped For that impeccable foundation of sweetness.
  • 3 cloves garlic, minced Who can resist the fragrant kick of garlic?
  • 3 medium carrots, diced A splash of color and natural sweetness.
  • 2 medium potatoes, diced (Yukon Gold or Russet) Hearty elements that fill you right up.
  • 2 stalks celery, diced Bringing both crunch and flavor.
  • 1 can (14 oz) diced tomatoes with juices Adds a tangy freshness to the mix.
  • 2 tsp dried thyme An aromatic herb that pairs beautifully with meat.
  • 2 leaves bay leaves A subtle hint of depth that transforms the broth.
  • 1 tbsp Worcestershire sauce To enhance the umami flavors.
  • to taste Salt and pepper Essential for bringing all the flavors together.
  • 2 tbsp olive oil Perfect for searing that oxtail to perfection.
  • Fresh parsley for garnish A touch of green for a pop of freshness.

Method
 

Preparation
  1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
  2. Once hot, add the oxtail pieces and allow them to brown on all sides for about 8-10 minutes until they are beautifully golden.
  3. Remove the oxtail from the pot and set it aside.
  4. In the same pot, toss in the chopped onions and minced garlic, sautéing until translucent, about 3-4 minutes.
  5. Add the diced carrots, potatoes, and celery to the pot. Stir everything together and allow it to cook for another 5 minutes.
Cooking
  1. Return the browned oxtail to the pot and pour in the beef broth and water.
  2. Add the canned diced tomatoes (with juices), dried thyme, bay leaves, Worcestershire sauce, and a sprinkle of salt and pepper.
  3. Bring everything to a boil. Once it bubbles, reduce the heat to low, cover, and let it simmer for about 2-3 hours.
  4. After cooking, remove and discard the bay leaves.
  5. If you are feeling adventurous, shred some of the oxtail meat off the bones and stir it back into the soup.
  6. Before serving, taste and adjust the seasoning if needed. Ladle the comforting soup into bowls and garnish with fresh parsley.

Notes

Store leftovers by freezing portions in airtight containers. Reheat by thawing overnight in the fridge and warming on low heat.