Scottish Oxtail Soup
Warm, rich, and deeply satisfying, Scottish Oxtail Soup is the ultimate comfort food, brimming with rustic charm and hearty flavors. This slow-cooked classic features tender, fall-off-the-bone oxtail simmered for hours alongside caramelized onions, sweet carrots, earthy leeks, and nutritious barley, all infused with aromatic thyme and bay leaves in a savory beef stock. The result is a broth that’s velvety and flavorful, perfect for cold evenings or a nostalgic taste of Scotland. Finished with vibrant chopped parsley for a pop of freshness, this traditional soup pairs beautifully with crusty bread or authentic Scottish oatcakes, creating a wholesome, memorable meal. Ideal for meal prepping or feeding a crowd, this recipe is a must-try for anyone seeking the comforting depth of slow-cooked soups.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg oxtail
- 2 tablespoons vegetable oil
- 2 large onion
- 3 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 1 large leek
- 2 tablespoons tomato paste
- 2 liters beef stock
- 2 bay leaves
- 1 teaspoon thyme
- 75 grams barley
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons parsley
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat.
Season the oxtail pieces with salt and pepper, then brown them on all sides in the pot. Work in batches if necessary to avoid overcrowding. Remove the browned oxtail and set aside.
Peel and chop the onions, carrots, celery, garlic, and leek into small pieces. Add the chopped vegetables to the pot and sauté for 5-7 minutes, stirring occasionally, until they are soft and lightly caramelized.
Stir in the tomato paste and cook for 1-2 minutes to enhance its flavor.
Return the browned oxtail to the pot, then pour in the beef stock. Add the bay leaves, thyme, and barley. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer gently for 3.5 hours, occasionally skimming off any fat or impurities that rise to the surface.
After 3.5 hours, remove the oxtail pieces from the soup and allow them to cool slightly. Strip the meat from the bones and shred it into small pieces. Discard the bones.
Return the shredded oxtail meat to the pot and stir to combine. Season the soup with additional salt and pepper to taste.
Simmer for an additional 30 minutes to allow the flavors to meld together.
Just before serving, garnish the soup with freshly chopped parsley. Serve hot with crusty bread or traditional Scottish oatcakes on the side.
Nutrition Facts
Calories |
4750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.6 g | 366% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 29.7 g | ||
| Cholesterol | 1295 mg | 432% | |
| Sodium | 15831 mg | 688% | |
| Total Carbohydrate | 111.9 g | 41% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 38.9 g | ||
| Protein | 425.4 g | 851% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 660 mg | 51% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 7361 mg | 157% | |
*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.
