Oxtail Soup with Red Wine and Root Vegetables

Name: Oxtail Soup with Red Wine and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons vegetable oil; 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry; 10 cups water; 5 14 1/2-ounce cans beef broth; 3 cups dry red wine; 2 medium onions, chopped; 2 medium leeks (white and pale green parts only), chopped; 3 medium carrots, peeled, very finely chopped; 2 medium parsnips, peeled, cut into 1/2-inch cubes; 6 garlic cloves, minced; 1 teaspoon dried thyme; 1 bay leaf; 2 large russet potatoes, peeled, cut into 1/2-inch cubes; 1/3 cup finely chopped fresh Italian parsley

Servings: persons

5 tablespoons vegetable oil
31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry
10 cups water
5 14 1/2-ounce cans beef broth
3 cups dry red wine
2 medium onions, chopped
2 medium leeks (white and pale green parts only), chopped
3 medium carrots, peeled, very finely chopped
2 medium parsnips, peeled, cut into 1/2-inch cubes
6 garlic cloves, minced
1 teaspoon dried thyme
1 bay leaf
2 large russet potatoes, peeled, cut into 1/2-inch cubes
1/3 cup finely chopped fresh Italian parsley

1
Heat 2 tablespoons oil in heavy large pot over medium-high heat.
2
Sprinkle oxtails with salt and pepper.
3
Add oxtails to pot and brown on all sides, about 20 minutes.
4
Add 10 cups water, beef broth and 2 cups wine.
5
Bring to simmer.
6
Reduce heat to medium-low.
7
Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
8
Using tongs, transfer oxtails to large bowl.
9
Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl.
10
Freeze cooking liquid until fat separates from liquid, about 45 minutes.
11
Spoon fat from top of cooking liquid.
12
Remove meat from oxtails; discard bones.
13
Add meat to cooking liquid.
14
(Can be made 1 day ahead.
15
Cover and chill.)
16
Heat 3 tablespoons oil in same pot over medium-high heat.
17
Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf.
18
Saute until vegetables are golden, about 12 minutes.
19
Add cooking liquid with meat and remaining 1 cup wine.
20
Bring to boil.
21
Add potatoes.
22
Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
23
Add parsley to soup.
24
Season to taste with salt and pepper.
25
Ladle into bowls.

484

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

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 14 ingredients. The key ingredients include: 5 tablespoons vegetable oil, 31/4 pounds meaty oxtails (about seven 3-inch segments), patted dry, 10 cups water, 5 14 1/2-ounce cans beef broth, and more.

Yes, Oxtail Soup with Red Wine and Root Vegetables 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!