A soul-warming soup made with meaty oxtail , root vegetables , and aromatic herbs , simmered for hours to coax out a rich, gelatinous broth. The result? Deeply savory, slightly sticky, and incredibly satisfying, perfect for cold evenings or when you need true comfort in a bowl.
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 3 hrsTotal Time 3 hrs 25 minsFor the Soup
3 lbs oxtail, cut into sections
Salt & freshly ground black pepper
2 tbsp neutral oil (e.g., canola or grapeseed)
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
1 tbsp tomato paste
10 cups beef broth or water (or a mix)
2 bay leaves
1 sprig rosemary or thyme
½ tsp whole black peppercorns
1 parsnip or turnip, chopped
1 tbsp soy sauce or Worcestershire for depth
To Finish
1 cup baby potatoes or cooked barley (optional)
Fresh parsley, chopped
A splash of sherry or red wine vinegar (for brightness)
Brown the Oxtail
1
Pat oxtail dry and season generously with salt and pepper .
In a large heavy pot or Dutch oven, heat oil over medium-high.
Brown oxtail pieces in batches until deeply golden on all sides (8–10 minutes total).
Sauté Aromatics
2
Reduce heat to medium.
Add onion , carrots , celery , and garlic . Sauté 5–7 minutes until softened and lightly browned.
Stir in tomato paste and cook 2 minutes to deepen the flavor.
Deglaze & Simmer
3
Pour in broth , scraping the bottom to loosen browned bits.
Add bay leaves , herbs , peppercorns , and optional seasonings (soy sauce/Worcestershire).
Return oxtail to the pot.
Bring to a gentle boil, then lower to a simmer . Cover partially and cook for 3 to 4 hours , skimming fat occasionally, until meat is fall-apart tender .
Finish the Soup
4
Remove oxtail pieces and let cool slightly.
Shred meat off bones and return to the pot (discard bones).
Add potatoes or barley and simmer until tender, ~20 minutes.
Taste and season with salt, pepper, and a splash of vinegar or sherry for balance.
Stir in chopped parsley before serving.
Serving Suggestions
Variations
6
Add ginger and star anise for an East Asian twist
Use barley instead of potatoes for a stew-like texture
Add greens like kale or spinach in the final minutes
Pairing Suggestions
Ingredients For the Soup
3 lbs oxtail, cut into sections
Salt & freshly ground black pepper
2 tbsp neutral oil (e.g., canola or grapeseed)
1 large onion, diced
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, smashed
1 tbsp tomato paste
10 cups beef broth or water (or a mix)
2 bay leaves
1 sprig rosemary or thyme
½ tsp whole black peppercorns
1 parsnip or turnip, chopped
1 tbsp soy sauce or Worcestershire for depth
To Finish
1 cup baby potatoes or cooked barley (optional)
Fresh parsley, chopped
A splash of sherry or red wine vinegar (for brightness)
Directions Brown the Oxtail
1
Pat oxtail dry and season generously with salt and pepper .
In a large heavy pot or Dutch oven, heat oil over medium-high.
Brown oxtail pieces in batches until deeply golden on all sides (8–10 minutes total).
Sauté Aromatics
2
Reduce heat to medium.
Add onion , carrots , celery , and garlic . Sauté 5–7 minutes until softened and lightly browned.
Stir in tomato paste and cook 2 minutes to deepen the flavor.
Deglaze & Simmer
3
Pour in broth , scraping the bottom to loosen browned bits.
Add bay leaves , herbs , peppercorns , and optional seasonings (soy sauce/Worcestershire).
Return oxtail to the pot.
Bring to a gentle boil, then lower to a simmer . Cover partially and cook for 3 to 4 hours , skimming fat occasionally, until meat is fall-apart tender .
Finish the Soup
4
Remove oxtail pieces and let cool slightly.
Shred meat off bones and return to the pot (discard bones).
Add potatoes or barley and simmer until tender, ~20 minutes.
Taste and season with salt, pepper, and a splash of vinegar or sherry for balance.
Stir in chopped parsley before serving.
Serving Suggestions
Variations
6
Add ginger and star anise for an East Asian twist
Use barley instead of potatoes for a stew-like texture
Add greens like kale or spinach in the final minutes
Pairing Suggestions
