Ox Tail Soup Recipe

Name: Ox Tail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds oxtails cut up; 2 teaspoons salt; 4 medium onions peeled; 2 each parsley sprigs; 6 each black peppercorns; 2 each White turni head turnip or cabbage; 1/2 cup sherry; 2 tablespoons butter; 3 large carrots pared; 2 Stalks celery cut up; 1 teaspoon thyme; 1 each bay leaves; 10 1/2 ounces beef stock or 2 boullion cubes in 2 cups water, prefer veal stock if possible

Servings: persons

3 pounds oxtails cut up
2 teaspoons salt
4 medium onions peeled
2 each parsley sprigs
6 each black peppercorns
2 each White turni head turnip or cabbage
1/2 cup sherry
2 tablespoons butter
3 large carrots pared
2 Stalks celery cut up
1 teaspoon thyme
1 each bay leaves
10 1/2 ounces beef stock or 2 boullion cubes in 2 cups water, prefer veal stock if possible

1
In 6 quart kettle, slowly brown ox tails in butter, about 1/2 hour.
2
Add 3 quarts water and bring slowly to a boil.
3
Skim foam from surface several times.
4
Add salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
5
Bring to a boil.
6
Simmer low heat, covered for 3 hours.
7
Remove from heat.
8
Remove ox tails and cut meat off bones.
9
Next cut carrots and turnips (or cabbage) into strips 2 inches long.
10
Cut celery in 2 inch pieces and in half lengthwise.
11
Add meat, carrots, turnips and celery.
12
Bring to a boil.
13
Simmer until vegetables are done (tender crisp 5 minutes).
14
Add sherry; simmer 5 more minutes.
15
Garnish with parsley.

191

kcal

Calories

Fat

Carbs

Protein

Fat 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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 3 pounds oxtails cut up, 2 teaspoons salt, 4 medium onions peeled, 2 each parsley sprigs, and more.

Yes, Ox Tail 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!

Ox Tail Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions