Oxtail Soup is the epitome of slow-cooked comfort—a rich, gelatinous broth filled with fall-off-the-bone tender meat and deeply developed flavor. It's traditional in many cultures, from Korean and Jamaican kitchens to classic European stew pots.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 1 hr 48 minsTotal Time 2 hrs 13 minsFor the Soup
3 lbs oxtail, cut into segments
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, smashed
2 tbsp tomato paste
8 cups beef broth (or water with bouillon)
1 bay leaf
1 tsp dried thyme (or a sprig of fresh thyme)
4 whole peppercorns
Salt, to taste
Optional Add-ins (for heartier texture)
½ cup diced potatoes
½ cup chopped turnips or parsnips
Garnish
Fresh parsley, chopped
Cracked pepper
Crusty bread or buttered toast on the side
Brown the Oxtail
Sauté the Aromatics
2
In the same pot, add onions, carrots, and celery. Cook until soft, about 6–7 minutes.
Stir in garlic and tomato paste. Cook for another 2 minutes until slightly caramelized.
Simmer Slowly
3
Return oxtail to the pot. Pour in broth to cover.
Add bay leaf, thyme, peppercorns, and a pinch of salt.
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours , skimming fat occasionally.
Add Vegetables or Grains (Optional)
4
About 1 hour before the soup is done, add barley, potatoes, or turnips if using.
Continue simmering uncovered until vegetables and oxtail are tender.
Finish and Serve
5
Remove oxtail pieces. Pull meat off the bones (optional) and return meat to the pot.
Adjust seasoning with salt and pepper.
Ladle into warm bowls, garnish with parsley, and serve with crusty bread.
Pro Tips
6
Let the soup rest overnight in the fridge for even deeper flavor—plus easier fat removal.
For a clearer broth , strain and reheat only the meat and vegetables.
Serving Suggestions
7
Great as a main course with rustic bread , mashed potatoes , or even noodles .
Pair with red wine (like Syrah or Zinfandel) or a robust porter or stout .
Variations
8
Korean-style (Kkori Gomtang): Simmer oxtail for up to 6 hours with garlic and scallions. Serve with rice and kimchi.
Jamaican-style: Add Scotch bonnet, allspice, and thyme; serve with dumplings or rice and peas.
Ingredients For the Soup
3 lbs oxtail, cut into segments
2 tbsp vegetable oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
3 cloves garlic, smashed
2 tbsp tomato paste
8 cups beef broth (or water with bouillon)
1 bay leaf
1 tsp dried thyme (or a sprig of fresh thyme)
4 whole peppercorns
Salt, to taste
Optional Add-ins (for heartier texture)
½ cup diced potatoes
½ cup chopped turnips or parsnips
Garnish
Fresh parsley, chopped
Cracked pepper
Crusty bread or buttered toast on the side
Directions Brown the Oxtail
Sauté the Aromatics
2
In the same pot, add onions, carrots, and celery. Cook until soft, about 6–7 minutes.
Stir in garlic and tomato paste. Cook for another 2 minutes until slightly caramelized.
Simmer Slowly
3
Return oxtail to the pot. Pour in broth to cover.
Add bay leaf, thyme, peppercorns, and a pinch of salt.
Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours , skimming fat occasionally.
Add Vegetables or Grains (Optional)
4
About 1 hour before the soup is done, add barley, potatoes, or turnips if using.
Continue simmering uncovered until vegetables and oxtail are tender.
Finish and Serve
5
Remove oxtail pieces. Pull meat off the bones (optional) and return meat to the pot.
Adjust seasoning with salt and pepper.
Ladle into warm bowls, garnish with parsley, and serve with crusty bread.
Pro Tips
6
Let the soup rest overnight in the fridge for even deeper flavor—plus easier fat removal.
For a clearer broth , strain and reheat only the meat and vegetables.
Serving Suggestions
7
Great as a main course with rustic bread , mashed potatoes , or even noodles .
Pair with red wine (like Syrah or Zinfandel) or a robust porter or stout .
Variations
8
Korean-style (Kkori Gomtang): Simmer oxtail for up to 6 hours with garlic and scallions. Serve with rice and kimchi.
Jamaican-style: Add Scotch bonnet, allspice, and thyme; serve with dumplings or rice and peas.
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