Hearty Oxtail Soup
A rich and warming soup made with tender oxtail, root vegetables, and aromatic herbs simmered until fall-apart tender. Perfect comfort food for cold days.
- Total time
- 180 min
- Servings
- 6
- Calories
- 485
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat oxtail pieces dry with paper towels and season with salt and pepper.
Step 2
Dice onion, chop carrots and celery into bite-sized pieces, and mince garlic.
Step 3
Heat olive oil in a large pot over medium-high heat. Work in batches to brown oxtail on all sides, about 3-4 minutes per batch. Transfer to a plate.
Step 4
Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
Step 5
Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
Step 6
Return oxtail to pot and pour in beef broth. Add bay leaves, thyme, and oregano.
Step 7
Bring to a boil, then reduce heat and simmer uncovered for 2 hours, skimming foam occasionally.
Step 8
Add cubed potatoes and continue simmering for 30 minutes until potatoes and meat are tender.
Step 9
Season with additional salt and pepper to taste. Remove bay leaves before serving.
Tools you’ll need
- large pot (6+ quart capacity)
- chef's knife
- cutting board
- wooden spoon
- meat thermometer (optional)
- skimmer or slotted spoon
- measuring cups
- measuring spoons
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