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
- 3 lbs oxtail, cut into 2-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, diced
- 3 medium carrots, peeled and chopped
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 8 cups beef broth
- 2 tbsp tomato paste
- 2 lbs red potatoes, cubed
- 2 leaves bay leaves
- 1 tbsp fresh thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried oregano
Instructions
- 1
Pat oxtail pieces dry with paper towels and season with salt and pepper.
- 2
Dice onion, chop carrots and celery into bite-sized pieces, and mince garlic.
- 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.
- 4
Add diced onion, carrots, and celery to the pot. Sauté for 5 minutes until softened.
- 5
Stir in minced garlic and tomato paste, cooking for 2 minutes until fragrant.
- 6
Return oxtail to pot and pour in beef broth. Add bay leaves, thyme, and oregano.
- 7
Bring to a boil, then reduce heat and simmer uncovered for 2 hours, skimming foam occasionally.
- 8
Add cubed potatoes and continue simmering for 30 minutes until potatoes and meat are tender.
- 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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