Ox Tail Soup
Savor the rich, hearty flavors of homemade Ox Tail Soup, a timeless comfort food perfect for cozy nights. This slow-cooked delicacy combines tender, fall-off-the-bone oxtail with a medley of hearty vegetables like potatoes, carrots, celery, and parsnips, all simmering in a deeply flavorful beef stock infused with garlic, thyme, and bay leaves. The soup’s long cooking time ensures that every ingredient melds into an unforgettably luscious broth that showcases the depth and richness of oxtail. Finished with a sprinkle of fresh parsley, this soul-warming soup is an all-in-one meal that pairs beautifully with crusty bread. Ideal for family dinners or meal prep, this recipe is a must-try for fans of slow-cooker or one-pot dishes. Whether you're seeking comfort food or a unique spin on a classic stew, Ox Tail Soup delivers every time.
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Recipe Information
Ingredients
- 2 lbs oxtail, cut into segments
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 8 cups beef stock
- 2 bay leaves
- 4 fresh thyme sprigs
- 2 potatoes, peeled and cubed
- 2 parsnips, peeled and chopped
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.
Season the oxtail with salt and pepper. Sear the oxtail pieces in the pot until browned on all sides, about 8-10 minutes. Remove the oxtail and set aside.
In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.
Return the oxtail to the pot. Pour in the beef stock, ensuring the oxtail is fully submerged. Add the bay leaves and thyme sprigs.
Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 2 hours, stirring occasionally.
After 2 hours, add the cubed potatoes and chopped parsnips to the pot. Continue simmering for another 45 minutes to 1 hour, or until the oxtail is tender and the vegetables are cooked through.
Remove the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or your favorite side dish.
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.9 g | 252% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 10357 mg | 450% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 23.4 g | ||
| Protein | 223.0 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 32.6 mg | 181% | |
| Potassium | 5888 mg | 125% | |
*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.
