Oxtail Soup Recipe

Updated on December 15, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Homemade oxtail soup is simply garnished with chopped fresh chives
Homemade oxtail soup is simply garnished with chopped fresh chives

Oxtail soup is a name that some people believe to be a misnomer. There are people who are under the impression that it is not really made from ox/cow's tail and that this is simply an interesting name someone once gave to the dish. The bottom line, however, is that oxtail soup is made from the tails of cows or other beef animals, but it is absolutely delicious. So please don't let the idea of eating this part of the animal discourage you from giving it a try. This recipe includes red wine to give extra body to the soup and a simple roux to help thicken it in the final stage of the process.

Cook Time

Prep time: 1 hour
Cook time: 3 hours
Ready in: 4 hours
Yields: Serves four to six people

Ingredients

  • 3/4 lb Ox tail pieces
  • 1 medium parsnip, roughly chopped
  • 2 large carrots, 1 roughly chopped, 1 grated
  • 1/2 small Swede turnip/rutabaga, roughly chopped
  • 1 small leek (stem only), thickly sliced
  • 6 pints fresh beef stock
  • 1 tsp whole black peppercorns
  • 1 tsp sea salt
  • 1 oz plain/all purpose flour
  • 1 oz butter
  • 2 medium glasses red wine, (one for the soup and one for the cook)
  • Additional seasoning as required
  • Freshly chopped chives to garnish
Click thumbnail to view full-size
Fresh ox tail sectionsMain vegetable ingredients for oxtail soupVegetables prepared for making soupRed wine is an optional but pleasing addition to oxtail soup
Fresh ox tail sections
Fresh ox tail sections
Main vegetable ingredients for oxtail soup
Main vegetable ingredients for oxtail soup
Vegetables prepared for making soup
Vegetables prepared for making soup
Red wine is an optional but pleasing addition to oxtail soup
Red wine is an optional but pleasing addition to oxtail soup
  1. Add a little vegetable or olive oil to a large soup pot and brown the oxtail pieces all over. Add the chopped vegetables, peppercorns, salt and beef stock and stir well to combine. Bring to a boil and simmer for two and a half hours or until the liquid in the pot has been reduced by about half.
  2. Turn the heat off under the pot. Use a large slotted spoon to remove the meat pieces. Sit them in a bowl and cover. Put the lid on the pot and leave both to cool for half an hour.
  3. Remove the vegetables from the soup and strain through a sieve lined with kitchen paper to remove the smaller solids and most of the fat. Carefully pick the meat from the oxtail bones, discarding as much of the fat as possible.
  4. Combine the sieved stock and red wine and put on to the heat to reach a simmer. Gently melt the butter in a large soup pot before stirring in the flour and cook over a low heat for two to three minutes, stirring all the time with a wooden spoon. Add the heated stock and wine in stages and bring to a simmer before adding the grated carrot and beef. Simmer for ten minutes to ensure everything is fully heated through. Be sure to check if additional seasoning is required.
  5. Ladle the soup in to serving bowls, garnish with the chopped chives and serve with pieces of fresh, crusty bread.

Instructions

Click thumbnail to view full-size
Oxtail is browned in a little oilVegetables and stock are added to browned oxtailLiquid is reduced by halfOxtail pieces are removed from potVegetables are removed from stockLiquid is strained to remove finer solids and fatStock and red wine is brought to a simmerA simple roux is made from flour and butterStock is gradually stirred in to rouxGrated carrot and meat pieces are added to soup
Oxtail is browned in a little oil
Oxtail is browned in a little oil
Vegetables and stock are added to browned oxtail
Vegetables and stock are added to browned oxtail
Liquid is reduced by half
Liquid is reduced by half
Oxtail pieces are removed from pot
Oxtail pieces are removed from pot
Vegetables are removed from stock
Vegetables are removed from stock
Liquid is strained to remove finer solids and fat
Liquid is strained to remove finer solids and fat
Stock and red wine is brought to a simmer
Stock and red wine is brought to a simmer
A simple roux is made from flour and butter
A simple roux is made from flour and butter
Stock is gradually stirred in to roux
Stock is gradually stirred in to roux
Grated carrot and meat pieces are added to soup
Grated carrot and meat pieces are added to soup

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