Dry red wine. The wine adds a rich flavor, but if you don’t cook with wine, just increase the beef broth.

If you like this soup, you will also like our lamb soup, Dutch oven beef stewand our lamb stew with garlic polenta. Oxtail Soup Ingredients

From decadent brownies with frostingto light lemon meringuesand strawberry popsicles, here are some delicious dessert options to complete your meal.

Simmer this beefy soup for hours and serve it along with your favorite sides for a complete meal. We suggest a slice of sourdough bread, cheddar cornbreador rustic barley biscuits to go with it. A side salador a meatloaf sandwichare also tasty options. Why This Oxtail Soup Recipe Works Add the carrots, parsnips, potatoes, oxtail meat and cooking liquid.Bring to a boil, then reduce the heat and simmer until the veggies are tender. Pat the oxtail pieces dry with paper towels then season with salt and pepper.Heat 2 tablespoons oil in a Dutch oven or a large soup pot set over medium-high heat.Working in batches, add half of the oxtails and brown on all sides, searing to a rich brown then transfer to a plate.Add an additional 2 tablespoons of oil to the pot and repeat with the remaining oxtail pieces.Add half of the beef broth, wine, tomato paste, garlic, herb bundle, and bay leaves to the pot and bring to a boil.Return the browned oxtail to the pot, then reduce the heat to low. Cover and simmer for 3 hours. You can brown and simmer the oxtail up to one day in advance. Refrigerate the cooking liquid overnight to allow the fat to rise and solidify. You can freeze this soup for six months if stored in a freezer-proof container. Let the soup cool completely before freezing it, and leave some space at the top of the container. ⭐️ Helpful Tools This old-fashioned oxtail soup recipe is a delicious main dish that works with a variety of sides. Any kind of carb-y bread, dinner roll or biscuit works well. Sandwiches like a Reuben or a grinder sandwich make a hearty and filling meal, while salads like a classic wedge or a bistro salad can keep things a bit on the light side. Here are a few serving suggestions to give you some inspiration. Remove the container of liquid from the freezer and scrape off the solidified fat. Reserve the liquid which, will have formed into a jell.Transfer the oxtails to a cutting board and remove the meat. Discard the bones and any grizzle.Reserve the oxtail meat on a plate.

Additional vegetables of your choice can be addedor substituted. Sweet potatoes, cabbage, or root vegetables like rutabaga, and turnips are some suggestions. Heat the remaining 2 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high.Add onions, leeks, and celery.Sauté until onions are translucent, about 5 minutes.Add the carrots, parsnips, potatoes, oxtail meat, remaining beef broth and the cooking liquid.Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, stirring occasionally, about 20 minutes.

Pasta 'n' Sauce

Parsnips. Parsnips look a bit like white carrots but they are sweeter. If you can’t find parsnips, sweet potatoes would be a nice substitute.

Our old-fashioned oxtail soup is an adaptation of his original recipe. We’ve added in a few other ingredients for flavor, but the gist of it is all the same. Using tongs, transfer the cooked oxtails to a plate and reserve. Remove and discard the bay leaves and the rosemary/thyme bundle.Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies (about 1 hour).Searing the oxtail adds flavor. It adds a rich brown crust and caramelizes the meat (the Malliard reaction). Make sure you work in batches. If you crowd the pot, they will steam instead of brown. If it’s your first time preparing homemade oxtail soup, you should know that the reason it produces a lot of flavor comes down to the long cooking time and the oxtails, of course. Whenever I make this hearty oxtail soup recipe, it brings to mind happy memories of my dad. As a young teenager, I remember how the thought of eating ‘oxtails’ was offensive to me but when dad served it, I ate it with gusto! Every bowl of oxtail soup is a serving of coziness and nostalgia.