RICH & HEARTY OXTAIL SOUP

A deeply flavorful, slow-cooked classic that’s worth every minute

KEY INFO:

Prep Time: 30 minutes
Cook Time: 3-8 hours (stovetop/slow cooker)
Total Time: 3.5-8.5 hours
Servings: 4-6
Difficulty: Moderate
Dietary: Gluten-free, Dairy-free

EQUIPMENT NEEDED:

Large Dutch oven or heavy-bottomed pot
Tongs
Sharp knife and cutting board
Ladle
Fat skimmer (optional)
Alternative: Slow cooker

INGREDIENTS:

2-3 lbs (900g-1.4kg) oxtail pieces
2 tablespoons (30ml) vegetable oil
2 large onions, diced
4 carrots, chunked
3 celery stalks, chopped
4 garlic cloves, minced
6 cups (1.4L) beef broth
1 cup (240ml) red wine (optional)
2 tablespoons tomato paste
2 bay leaves
4 sprigs fresh thyme
Salt and pepper to taste

METHOD:

Pat oxtail pieces dry and season generously with salt and pepper
Heat oil in Dutch oven over medium-high heat until shimmering
Brown oxtail pieces in batches (3-4 minutes per side) until deep golden crust forms
Remove oxtail, reduce heat to medium, sauté onions, carrots, celery (5-7 minutes)
Add garlic, cook 1 minute until fragrant
Pour in wine, scrape bottom to deglaze
Add broth, tomato paste, herbs, return oxtail
Bring to boil, reduce to very low simmer
Cover and cook 2.5-3 hours (stovetop) or 7-8 hours (slow cooker) until meat falls off bone

CRUCIAL TIPS:

Don’t skip browning – it’s essential for flavor
Keep temperature low during long simmer
Skim fat from surface occasionally
Test doneness: meat should easily separate from bone

STORAGE & SCALING:

Keeps 3-4 days refrigerated
Freezes well up to 3 months
Scale recipe proportionally, maintaining liquid-to-meat ratio

VARIATIONS:

Mexican-Style: Add lime, coriander, serve with tortillas
African-Style: Include scotch bonnet pepper, curry powder
Asian-Style: Add star anise, ginger, soy sauce

Remember: Patience is key with oxtail soup – rushing the cooking process will result in tough meat and thin broth. The reward is an incredibly rich, gelatinous soup that’s pure comfort in a bowl.