Hearty Oxtail Soup Recipe

Name: Hearty Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pounds oxtails; 10 cups beef stock; 6 cups water; 3 cups red wine full-bodied; 1 onions medium, diced; 2 leeks sliced; 3 turnips small, cubed; 2 large carrots sliced; 2 stalks celery sliced; 3 medium potatoes cubed; 2 parsnips small to medium, sliced or cubed; 5 cloves garlic minced; 1 cup portabello mushroom chopped; 1 bay leaf; 1 1/2 teaspoons ground rosemary; 2 teaspoons oregano; 1/2 teaspoon ground cloves; olive oil; parsley for garnish

Servings: persons

4 pounds oxtails
10 cups beef stock
6 cups water
3 cups red wine full-bodied
1 onions medium, diced
2 leeks sliced
3 turnips small, cubed
2 large carrots sliced
2 stalks celery sliced
3 medium potatoes cubed
2 parsnips small to medium, sliced or cubed
5 cloves garlic minced
1 cup portabello mushroom chopped
1 bay leaf
1 1/2 teaspoons ground rosemary
2 teaspoons oregano
1/2 teaspoon ground cloves
olive oil
parsley for garnish

1
1. Wash the oxtails well and trim off any excess fat.
2
2. Place the oxtails on a cookie sheet. Rub them lightly with olive oil and sprinkle with salt and pepper.
3
3. Place the cookie sheet into a 400u00b0 F oven and brown the oxtails well on both sides.
4
4. Remove oxtails from the oven and place in a large stock pot with the beef stock, water, and 1/2 of the wine. Simmer about 3 hours or until meat is tender.
5
5. Fish out the oxtails with a slotted spoon. Let them cool a little bit and then remove the bones and cut meat into bite-sized pieces. (This step is not entirely necessary, but I find it more convenient while eating the finished product)
6
6. Place the meat back into the broth, and place the whole stock pot either in an ice bath or a fridge in order to bring the temperature down. Once cool, fat will congeal on top of the soup. Discard this.
7
7. Carefully wash, peel, and chop all of the vegetables. Add them to the soup along with the other half of the wine, bay leaf and bring to a boil.
8
8. Bring the soup back down to a simmer. Add spices and season with salt and pepper to taste. Cook until all vegetables are cooked through.
9
9. Garnish with freshly chopped parsley. Enjoy!

149

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 pounds oxtails, 10 cups beef stock, 6 cups water, 3 cups red wine full-bodied, and more.

Yes, Hearty Oxtail Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Hearty Oxtail Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions