Easy Oxtail Soup
Warm up with a hearty bowl of *Easy Oxtail Soup*, a comfort food classic that’s as rich in flavor as it is nourishing. This slow-simmered soup blends tender, fall-off-the-bone oxtail with a medley of vegetables, including carrots, celery, and potatoes, all infused with aromatic bay leaves and fresh thyme. A quick sear of the oxtail ensures a deep, savory base, while the combination of garlic and tomato paste creates a robust depth of flavor. Simmered in beef broth for hours, this soup transforms into a luscious, soul-warming dish perfect for cold days. Ready in just a few steps with minimal prep time, it’s a satisfying meal that serves six and tastes even better the next day. Garnish with fresh parsley for a pop of color and serve it piping hot with crusty bread for the ultimate cozy experience.
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Recipe Information
Ingredients
- 2 pounds oxtail
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, thickly sliced
- 2 celery stalks, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 medium potatoes, cubed
- 2 tablespoons parsley, chopped (for garnish)
Instructions
Season the oxtail with salt and black pepper.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail and brown on all sides for 6-8 minutes. Remove and set aside.
In the same pot, add the diced onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened.
Add the minced garlic and tomato paste to the pot. Cook for another 1-2 minutes, stirring well.
Return the browned oxtail to the pot. Pour in the beef broth and bring to a simmer.
Add the bay leaves, thyme sprigs, and cubed potatoes to the pot. Cover and reduce the heat to low.
Simmer gently for 2.5 to 3 hours, stirring occasionally, until the oxtail is tender and the soup has a rich flavor.
Remove the bay leaves and thyme sprigs before serving.
Ladle the soup into bowls and garnish with chopped parsley. Serve hot.
Nutrition Facts
Calories |
3222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 13028 mg | 566% | |
| Total Carbohydrate | 117.6 g | 43% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 21.5 g | ||
| Protein | 269.4 g | 539% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 507 mg | 39% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 6747 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
