The Wild Plum Cafe's Oxtail Soup Recipe

Name: The Wild Plum Cafe's Oxtail Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup extra-virgin olive oil; 3/4 cup all-purpose flour; 2 pounds oxtails, rinsed and patted dry; Kosher salt and freshly ground black pepper; 1 cup medium-diced celery; 1 cup medium-diced onions; 8 cloves garlic, smashed; 1 cup tomato paste; 1 quart beef stock; 2 cups good red wine; 2 fresh bay leaves; 2 sprigs fresh thyme; 1 cup medium-diced carrots; 1 pound tomatoes, quartered, peeled and seeded; Rustic bread, for serving

Servings: persons

3/4 cup extra-virgin olive oil
3/4 cup all-purpose flour
2 pounds oxtails, rinsed and patted dry
Kosher salt and freshly ground black pepper
1 cup medium-diced celery
1 cup medium-diced onions
8 cloves garlic, smashed
1 cup tomato paste
1 quart beef stock
2 cups good red wine
2 fresh bay leaves
2 sprigs fresh thyme
1 cup medium-diced carrots
1 pound tomatoes, quartered, peeled and seeded
Rustic bread, for serving

1
Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet.
2
Place the flour in a shallow bowl.
3
Sprinkle the oxtails with salt and pepper and toss them in the flour.
4
Shake off the excess flour and, working in batches, brown on all sides.
5
Remove to a platter as done.
6
Add a little more oil to the pot if needed and add half the onions and celery.
7
Let cook until beginning to soften, 3 to 4 minutes.
8
Add the garlic and cook 2 minutes more.
9
Add the tomato paste and let simmer for 2 minutes.
10
Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot.
11
Bring to a simmer and add the wine.
12
Simmer on low for 15 minutes.
13
Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir.
14
Simmer for 30 minutes.
15
Add the remaining 1/2 cup carrots and simmer for 2 hours.
16
Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more.
17
Remove the thyme and bay leaves and adjust seasoning to taste.
18
Put two or so oxtails in each bowl and ladle the soup over them.
19
Serve with the bread.

582

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

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

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 15 ingredients. The key ingredients include: 3/4 cup extra-virgin olive oil, 3/4 cup all-purpose flour, 2 pounds oxtails, rinsed and patted dry, Kosher salt and freshly ground black pepper, and more.

Yes, The Wild Plum Cafe's 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!

The Wild Plum Cafe's Oxtail Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions