Oxtail Soup

Ingredients

• 2.5 lbs beef oxtail, cut into 2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1.5 teaspoons kosher salt
• ¾ teaspoon freshly ground black pepper
• 1 whole large yellow onion
• 3 whole medium carrots
• 2 whole celery stalks
• 4 whole garlic cloves
• ½ cup dry red wine
• 8 cups beef stock, low-sodium
• 3 whole fresh thyme sprigs
• 1 whole bay leaf
• 1 tablespoon tomato paste
• 1 lb fingerling potatoes
• 2 tablespoons fresh parsley, for garnish

Instructions

1. 1

   Pat 2.5 lbs of beef oxtail pieces completely dry with paper towels — removing surface moisture is essential for a deep brown crust. Season generously with 1.5 teaspoons of kosher salt and 0.75 teaspoon of freshly ground black pepper on all sides, working the seasoning into the crevices.

2. 2

   Cut 1 large yellow onion in half through the root, leaving the skin on. Peel 3 medium carrots and cut them into 2-inch pieces on a bias. Cut 2 celery stalks into 2-inch pieces. Peel 4 garlic cloves and lightly crush them with the flat side of a knife.

3. 3

   Scrub 1 lb of fingerling potatoes under cold water to remove any dirt, then halve them lengthwise so they cook evenly with the oxtail.

4. 4

   Set a large heavy-bottomed Dutch oven (at least 5-quart capacity) over medium-high heat and let it preheat for 2 minutes until it's hot enough that a drop of water sizzles immediately. Pour in 2 tablespoons of extra-virgin olive oil — it should shimmer and move freely across the bottom.

5. 5

   Working in two batches to avoid crowding, place the oxtail pieces in the pot in a single layer. Do not move them for 3-4 minutes — you want to hear a steady sizzle and smell deep, caramelized beef. Flip each piece and sear the other side until mahogany-brown, another 3-4 minutes. Transfer the browned oxtail to a clean plate.

6. 6

   Return the pot to medium heat. Add the onion halves, carrots, celery, and crushed garlic. Stir and let them sit undisturbed for 2-3 minutes, then stir again — you want the vegetables to soften and caramelize slightly, about 5 minutes total. You should smell sweet, toasted vegetables.

7. 7

   Pour in 0.5 cup of dry red wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot — these are pure flavor. Let it simmer for 1 minute until the sharp alcohol smell fades.

8. 8

   Stir in 1 tablespoon of tomato paste and let it cook for 1 minute, stirring constantly so it doesn't scorch. Pour in 8 cups of low-sodium beef stock and return the oxtail to the pot along with any accumulated juices. Add 3 fresh thyme sprigs and 1 bay leaf.

9. 9

   Bring the broth to a boil over medium-high heat — you'll see large, rolling bubbles breaking the surface. Once boiling, reduce the heat to low, partially cover the pot with a lid, and adjust the heat so just a few small bubbles break the surface gently. This will take 2 hours until the oxtail meat is completely tender and falls off the bone with a fork.

10. 10

    After 1.5 hours of simmering, remove and discard the onion halves, thyme sprigs, and bay leaf using a slotted spoon. Skim any gray or brown foam that has risen to the surface with a spoon — this improves the clarity and flavor of the broth. Add the halved fingerling potatoes to the pot.

11. 11

    Continue simmering, partially covered, for another 30-45 minutes until the potatoes are fork-tender and the oxtail meat is so soft it slides off the bone. Taste the broth and adjust seasoning with additional salt and pepper as needed — it should taste rich, savory, and deeply meaty.

12. 12

    Ladle the soup into shallow bowls, dividing the oxtail pieces, potatoes, and carrots evenly. Pour the hot broth over top. Tear or chop 2 tablespoons of fresh parsley and scatter over each bowl. Serve immediately with crusty bread on the side for soaking up every precious drop of broth.

Tools you’ll need

• 5-quart heavy-bottomed Dutch oven with lid
• paper towels
• chef's knife
• cutting board
• wooden spoon
• slotted spoon
• instant-read thermometer (optional, for checking doneness)
• ladle
• shallow serving bowls

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