Oxtail Soup

Oxtail soup (ox-tail) is a very old recipe which came to prominence in the 19th century but has seen a resurgence because of interest in collagen and bone broths. Numerous cookery books of the 19th century contained this recipe as a key requirement for providing a hearty rich meal using a part of the cow which would have been considered a delicacy. There was no waste then and there shouldn’t be now. Oxtails themselves were also cooked and served up as individual pieces but the soup is the thing.

This version is a clear, traditional-style oxtail soup recipe, which has been a staple of traditional western European cooking for centuries. This recipe states equipment needed, timing, and approximate nutritional information. version is hearty, collagen-rich, and suitable as a standalone meal. The beef stock can be added as a concentrate bought at the grocer but if you want, make your own.

---

Oxtail Soup (Serves 4–6)

Equipment

• Large heavy-bottomed pot or Dutch oven (6–8 qt)

• Sharp chef’s knife

• Cutting board

• Tongs

• Fine-mesh skimmer or spoon

• Measuring cups and spoons

• Ladle

---

Ingredients

• 3 lb (1.3–1.5 kg) oxtail, cut into segments

• 2 lbs lean beef (optional but recommended)

• 2 tbsp vegetable oil (or neutral oil)

• 1 – 2 large onions, diced

• 2 – 3 carrots, sliced

• 2 celery stalks, sliced

• 4 cloves garlic, minced

• 2 tbsp tomato paste (optional)

• 8–10 cups beef stock or water

• 2 bay leaves

• 1 tsp dried thyme (or 2 sprigs fresh)

• 1 tsp black pepper

• 1–1½ tsp salt (to taste)

• 1 tbsp Worcestershire sauce (optional, traditional in some styles)

• 1 tsp paprika (optional)

• 2 tbsp chopped fresh parsley (for garnish)

Other Optional additions:

• 1 cup diced potatoes or turnips

• ½ cup barley or split peas (adds body)

---

Preparation

Prep time: 20–25 minutes

1. Pat oxtail dry with paper towels.

2. Season lightly with salt and pepper.

3. Chop all vegetables and measure remaining ingredients.

---

Cooking

Total cooking time: 2½–3½ hours

Step 1: Brown the oxtail (15–20 minutes)

1. Heat oil in the pot over medium-high heat.

2. Brown oxtail pieces in batches, turning to develop deep color.

3. Remove and set aside.

Step 2: Build the base (10 minutes)

1. Reduce heat to medium.

2. Add onion, carrot, and celery; sauté until softened.

3. Stir in garlic and tomato paste; cook 1–2 minutes until fragrant.

Step 3: Simmer (2–3 hours)

1. Return oxtail to the pot.

2. Add stock, bay leaves, thyme, black pepper, Worcestershire, and paprika.

3. Bring to a gentle boil, then reduce to a low simmer.

4. Skim excess foam or fat as needed.

5. Cover partially and simmer until meat is very tender and nearly falling off the bone.

Step 4: Finish (10 minutes)

1. Taste and adjust salt.

2. Remove bay leaves.

3. Optionally skim excess surface fat.

4. Garnish with parsley before serving.

---

Serving Suggestions

• Serve with crusty bread, rice, or mashed potatoes.

• Soup thickens further after resting; excellent next-day flavor.

---

Nutritional Information (Approximate, per serving)

Based on 5 servings; values vary by fat trimming and portion size

• Calories: 480–520 kcal

• Protein: 38–42 g

• Fat: 32–36 g

  • Saturated fat: ~14 g

• Carbohydrates: 10–14 g

• Fiber: 2–3 g

• Cholesterol: 120–140 mg

• Sodium: 700–900 mg

• Collagen & gelatin: High (supports joint and connective tissue health)

---

Notes

• Oxtail is naturally fatty; chilling the soup overnight allows easy fat removal.

• Pressure cooker or slow cooker adaptations are possible if you want a faster or hands-off method.