Forget about the chill in the air with this soul-warming oxtail soup that’s packed with rich flavors and tender meat. It’s the perfect dish to cozy up with on a cold day.
Why This Recipe Works
- The slow cooking process ensures the oxtail becomes fall-off-the-bone tender, infusing the broth with deep, meaty flavors.
- Aromatic vegetables and herbs add layers of flavor, making each spoonful a delightful experience.
- This recipe is versatile, allowing for various substitutions and additions to suit your taste.
Ingredients
- 3 lbs oxtail, cut into segments
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 8 cups beef broth
- 2 bay leaves
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Brown the Oxtail
Heat the olive oil in a large pot over medium-high heat. Add the oxtail pieces and brown them on all sides, about 3-4 minutes per side. This step is crucial for developing flavor.
Step 2: Sauté the Vegetables
Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened, about 5 minutes. Stir occasionally to prevent burning.
Step 3: Add Liquids and Seasonings
Pour in the beef broth, then add the bay leaves and thyme. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the oxtail is very tender.
Step 4: Season to Taste
Once the oxtail is tender, remove the bay leaves. Season the soup with salt and pepper to taste. Let it simmer for an additional 10 minutes to meld the flavors.
Step 5: Serve and Enjoy
Ladle the soup into bowls, making sure each serving has a piece of oxtail. Serve hot with crusty bread on the side.
Tips and Tricks
For an even richer flavor, you can brown the oxtail in batches to avoid overcrowding the pot. If you’re short on time, a pressure cooker can reduce the cooking time significantly. Lastly, skimming the fat off the top of the soup before serving can make for a cleaner, more refined dish.
Recipe Variations
- Add potatoes or barley for a heartier soup.
- For a spicy kick, include a diced jalapeño or a teaspoon of red pepper flakes.
- Substitute the beef broth with chicken or vegetable broth for a different flavor profile.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! After browning the oxtail and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 8 hours or on high for 4 hours.
How can I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months.
What can I serve with oxtail soup?
Besides crusty bread, a simple green salad or steamed rice makes a great side dish.
Summary
This oxtail soup recipe is a comforting and flavorful dish that’s perfect for any day. With tender meat, rich broth, and the flexibility to customize, it’s sure to become a favorite.