Oxtail Soup

One of those soups many have heard of but never tried. Oxtail Soup makes the kitchen smell amazing and will have your family queuing with bowls at the ready. I would recommend this for those who love strong flavours and need warming on cold days. It is what I call a welcoming recipe.

Oxtail Soup

Oxtail soup is made with beef tails. The use of the word “ox” in this context is a legacy of nomenclature; no specialized stock of beef animals are used

4.67 from 18 votes

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Course: Soup

Cuisine: British

Keyword: Alcohol, Beef, Soup, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 33 minutes minutes

Servings: 6 people

Calories: 1297kcal

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Ingredients

 

MetricImperial

• 2 tbsp vegetable oil
• 6 lbs oxtails
• 1 large onion halved
• 1 cup dry red wine
• 8 cups beef stock
• 3 tbsp dry Sherry
• 1 large carrot chopped
• 1 stalk celery chopped
• 1 pinch Salt to taste
• 1 pinch ground black pepper to taste

Instructions

• Heat the oil in a large soup pot over high heat and brown the oxtails and onion halves in batches.
  2 tbsp vegetable oil, 6 lbs oxtails, 1 large onion
• Remove and set aside.
• Add the red wine to the pot and bring to a boil, stirring to scrape up all the brown bits in the bottom of the pot.
  1 cup dry red wine
• Boil until the wine is reduced to about 2 tablespoons (30 ml).
• Add the reserved oxtails and onion and reduce the heat to low.
• Simmer covered for 20 minutes.
• Add the beef stock and bring to a boil over high heat.
  8 cups beef stock
• Skim off the foam that rises to the surface and simmer partially covered for 4 hours.
• Strain the soup and set the oxtails aside to cool.
• Pick off the meat from the oxtails and reserve.
• Refrigerate the meat and stock for up to 3 days.
• Skim off and discard the fat from the surface of the stock.
• Bring the stock to a simmer and add the reserved meat, sherry, carrot, celery, salt, and pepper.
  3 tbsp dry Sherry, 1 large carrot, 1 stalk celery, 1 pinch Salt, 1 pinch ground black pepper
• Simmer just until the vegetables are tender, about 10 minutes.
• Serve garnished with chopped parsley if desired.

Notes

This should always be made the day before you intend to serve and refridgerate it overnight. This will make the removal of the thin layer of fat easier.

Nutrition

Calories: 1297kcal | Carbohydrates: 6g | Protein: 142g | Fat: 70g | Saturated Fat: 26g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 481mg | Sodium: 2573mg | Potassium: 1305mg | Fiber: 0.3g | Sugar: 3g