Oxtail Soup
Warm up with a bowl of rich and hearty Oxtail Soup, a slow-simmered classic that's brimming with savory flavor and wholesome ingredients. This soul-soothing dish features tender, fall-off-the-bone oxtail, perfectly complemented by a medley of caramelized onions, carrots, and celery. A splash of red wine and beef stock create a deeply flavorful broth, while fresh herbs like thyme and bay leaves infuse each bite with aromatic perfection. Hearty chunks of potatoes round out this robust soup, making it a satisfying meal for chilly days. With just 20 minutes of prep and a long simmer to develop its incredible depth of flavor, this comforting soup is well worth the wait. Serve it piping hot and finish with a sprinkle of fresh parsley for an unforgettable family dinner or weekend indulgence.
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Recipe Information
Ingredients
- 2 lbs oxtail
- 2 tbsp olive oil
- 1 large onion
- 2 medium carrots
- 2 medium celery stalks
- 4 cloves garlic cloves
- 2 tbsp tomato paste
- 1 cup red wine
- 8 cups beef stock
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 medium potatoes
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Season the oxtail with salt and black pepper, then sear in the pot until browned on all sides. Remove the oxtail and set it aside.
Dice the onion, carrots, and celery. Mince the garlic.
In the same pot, sauté the onion, carrots, and celery for 5-7 minutes until softened. Add the minced garlic and cook for another minute.
Stir in the tomato paste and let it cook for 2 minutes to develop its flavor.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes until reduced by half.
Return the oxtail to the pot, then pour in the beef stock.
Add the bay leaves and thyme sprigs to the pot, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover with a lid, and simmer for 2.5 hours, stirring occasionally.
Peel and dice the potatoes into 1-inch pieces. Add them to the soup and cook for an additional 30 minutes, or until the potatoes are tender.
Remove the oxtail from the pot and shred the meat off the bones. Discard the bones and return the meat to the soup.
Taste and adjust seasoning with additional salt and black pepper as needed.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
3505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.7 g | 236% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 780 mg | 260% | |
| Sodium | 12980 mg | 564% | |
| Total Carbohydrate | 140.1 g | 51% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 27.5 g | ||
| Protein | 274.3 g | 549% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 508 mg | 39% | |
| Iron | 32.2 mg | 179% | |
| Potassium | 7346 mg | 156% | |
*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.
