This Simple Oxtail Soup is the perfect comfort food that brings warmth and satisfaction with every spoonful. The slow-cooked oxtail creates a rich, gelatinous broth that’s full of flavor and body, while the tender pieces of meat practically fall off the bone. The addition of vegetables like carrots and potatoes adds natural sweetness and heartiness, making the soup even more filling and balanced.
The beauty of this soup is in its simplicity. With just a handful of ingredients, the broth becomes deeply flavorful and nourishing without requiring complex preparation or hard-to-find ingredients. Plus, it’s an excellent source of collagen, which supports joint health and adds to the rich texture of the soup.
Oxtail soup is also incredibly versatile. You can make it as rich or light as you like by adjusting the seasoning and broth to your taste. It’s perfect for a family dinner or for batch cooking and enjoying throughout the week. The soup stores well in the refrigerator for several days, and the flavors continue to develop and deepen over time.
Tips for the Perfect Oxtail Soup:
- Slow Cooking for Tender Meat: The key to the best oxtail soup is slow simmering. Don’t rush the cooking process—let the oxtail simmer gently for at least 2-3 hours to ensure the meat becomes tender and the flavors develop fully.
- Skim the Broth: While the soup is simmering, be sure to skim off any foam or excess fat that rises to the surface to keep the broth clear and clean.
- Bone-In for Extra Flavor: Oxtail is ideal for soups because of its bone content, which imparts a rich, gel-like texture to the broth. If possible, choose oxtail cuts that have a good amount of bone in them.
- Customizing Vegetables: You can easily adjust the vegetables based on your preferences or what you have on hand. Leeks, turnips, or even some leafy greens like spinach or kale can be a great addition.
Simple Oxtail Soup
Simple Oxtail Soup is a rich, flavorful, and comforting dish that’s perfect for cozy nights or a hearty family meal. Oxtail, known for its rich marbled meat and bones, imparts a deliciously deep flavor to the broth as it slowly simmers. This soup is incredibly easy to prepare, though it does require some patience for the slow cooking process, which is what transforms the oxtail into tender, melt-in-your-mouth goodness. With a few simple ingredients like vegetables, herbs, and spices, this soup is nourishing and incredibly satisfying.
Ingredients:
- 2 lbs oxtail, cut into pieces
- 8 cups beef broth (or water, if you prefer a lighter broth)
- 2 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 large onion, quartered
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp black pepper (or to taste)
- 1/4 tsp salt (or to taste)
- 1 tbsp olive oil (for searing)
- Optional: 1/2 cup diced celery or parsnip for added flavor
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Oxtail:
- Begin by rinsing the oxtail pieces under cold water to remove any impurities. Pat them dry with paper towels. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once hot, add the oxtail pieces and sear them on all sides until they are browned, about 5-7 minutes. This step helps to develop a rich flavor in the broth.
- Sauté Aromatics:
- Once the oxtail is seared, remove the pieces from the pot and set them aside. In the same pot, add the quartered onion and cook for 2-3 minutes until softened and fragrant. Add the minced garlic and cook for an additional 30 seconds.
- Simmer the Broth:
- Return the oxtail to the pot and pour in the beef broth (or water). Add the bay leaves, thyme, black pepper, and salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2 to 3 hours, or until the oxtail becomes tender and the flavors meld together. You may need to check occasionally and skim off any impurities or fat that rise to the surface.
- Add Vegetables:
- After the oxtail has simmered for 2-3 hours and the meat is nearly tender, add the carrots, potatoes, and any additional vegetables (celery, parsnip, etc.). Stir to incorporate, then continue to simmer the soup for another 30-40 minutes, or until the vegetables are soft and the oxtail is fully cooked and tender.
- Adjust Seasoning:
- Taste the soup and adjust the seasoning with more salt and pepper, if needed. Remove the bay leaves and discard them.
- Serve:
- Ladle the soup into bowls, ensuring each serving has a piece of oxtail and some vegetables. Garnish with freshly chopped parsley for added freshness and flavor. Serve with crusty bread for dipping, if desired.
Nutrition (per serving, makes 6 servings):
- Calories: 320 kcal
- Protein: 25g
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 15g
- Fiber: 3g
- Net Carbs: 12g
- Sugar: 5g
- Sodium: 450mg
- Potassium: 800mg
