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.
Heat oil in a large Dutch oven or soup pot over medium-high heat.
Brown oxtail on all sides (8–10 minutes total). Work in batches if needed. Remove and set aside.
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.
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.
About 1 hour before the soup is done, add barley, potatoes, or turnips if using.
Continue simmering uncovered until vegetables and oxtail are tender.
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.
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.
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.
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.
6 servings