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.
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).
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.
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.
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.
Serve hot in deep bowls with crusty sourdough or buttery toast.
Pair with a side salad or pickled vegetables to contrast the richness.
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
Wine:
Bold reds: Syrah, Zinfandel, or Cabernet Franc
Non-Alcoholic:
Spiced black tea, pomegranate juice, or ginger beer
6 servings