Ox Tail Soup Recipe

Name: Ox Tail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ox tails disjointed; 2 each veal tails; 1 each onions sliced; 2 tablespoons vegetable oil; 8 cups water; 1 teaspoon salt; 4 each peppercorns; 1/4 cup parsley leaves chopped; 1/2 cup carrots diced; 1 cup celery diced; 1 each bay leaves; 1/2 cup tomatoes drained; 1 teaspoon thyme dried, crushed; 1 tablespoon flour, unbleached all-purpose; 1 tablespoon butter or margarine; 1/4 cup madeira wine

Servings: persons

2 pounds ox tails disjointed
2 each veal tails
1 each onions sliced
2 tablespoons vegetable oil
8 cups water
1 teaspoon salt
4 each peppercorns
1/4 cup parsley leaves chopped
1/2 cup carrots diced
1 cup celery diced
1 each bay leaves
1/2 cup tomatoes drained
1 teaspoon thyme dried, crushed
1 tablespoon flour, unbleached all-purpose
1 tablespoon butter or margarine
1/4 cup madeira wine

1
In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes.
2
Add water, salt and peppercorns; simmer uncovered for about 2 hours.
3
Cover and continue to simmer for 3 additional hours.
4
Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
5
Strain stock and refrigerate for an hour or more.
6
In a blender puree the edible meat and vegetables and reserve.
7
Remove fat from top of stock and reheat.
8
In a large, dry frypan brown flour over high heat.
9
Cool slightly.
10
Add the butter or margarine, blend.
11
A little at a time, add the stock and vegetables.

180

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 16 ingredients. The key ingredients include: 2 pounds ox tails disjointed, 2 each veal tails, 1 each onions sliced, 2 tablespoons vegetable oil, 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