Oxtail Soup Recipe To Unleash The Flavor Of Ingredients Simmered To Perfection

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Indulge in the rich, comforting embrace of Oxtail Soup, a hearty classic that warms the soul with each spoonful. Tender oxtail pieces, simmered to perfection in a savory broth, create a depth of flavor that is both satisfying and nostalgic. This beloved dish is a testament to the art of slow cooking, where time and care transform humble ingredients into a culinary masterpiece.

Dive into a rich culinary experience. Oxtail soup recipe carries tales from generations. Every spoonful whispers history, a warm embrace from the past. Succulent Oxtail, simmered to perfection, intertwines with bold herbs and vegetables.

It’s not just soup; it’s a journey. Countries worldwide have their spin, their secret touch. Some remember it from grandma’s kitchen, others from a bustling street corner abroad. 

As seasons change, its warmth remains timeless. Whether you’re a seasoned chef or a kitchen novice, this recipe welcomes you. Let’s unravel the magic of oxtail soup. Dive in. Savor every moment. Your adventure begins now.

What Is Oxtail Soup Recipe?

Begin with 2 lbs of oxtail pieces, cleaned. In a pot, brown the Oxtail. Add 1 diced onion, 3 minced garlic cloves, and sauté. Pour in 8 cups of water, then toss in 2 bay leaves, salt, and pepper. 

Simmer for 3 hours. Introduce 2 chopped carrots and 3 sliced celery stalks. Cook for 30 more minutes. Skim fat. Serve hot, garnished with fresh parsley—delight in a hearty, flavorful bowl of tradition.

Can You Vary The Recipe With Other Ingredients? 

  • Keto Swap out the barley for more low-carb veggies like zucchini or cauliflower. Consider adding more fats, like coconut oil or ghee, to maintain the necessary fat macros.
  • Paleo Remove the barley. Boost it with more root vegetables or replace it with diced sweet potatoes.
  • Gluten-Free Omit the barley or substitute it with gluten-free grains like rice or quinoa.
  • Whole30 Ditch the wine and barley, adding in more vegetables and herbs for flavor.
  • Vegetarian/Vegan Replace the Oxtail with hearty vegetables like eggplant and portobello mushrooms. Use vegetable broth instead of water and vegan wine if added.

Recipe Directions 

  1. In a stockpot, melt lard over medium heat. Brown Oxtail for 10 minutes.
  2. Cover Oxtail with water, add bay leaves, and bring to a simmer. Remove scum.
  3. Add wine and barley (both optional). Simmer on low for 90 minutes.
  4. Introduce veggies and mushrooms. Simmer for 45 minutes.
  5. Add herbs de Provence and cook until meat falls off the bone.
  6. Remove Oxtail, de-bone, chop meat, return to pot.
  7. Mix in parsley, season, and serve.

Variations, Add-Ons, And Toppings


  • Asian Twist: Add star anise, ginger, and soy sauce for an Eastern flavor.
  • Caribbean Flare: Integrate allspice, thyme, and butter beans.


  • Grains: Quinoa or rice can be added for heartiness.
  • Leafy Greens: Spinach, kale, or collard greens provide a fresh bite and added nutrition.
  • Legumes: Red or white beans can offer more body and protein.
  • Tubers: Sweet potatoes or yams bring in a sweeter profile.


  • Crunch: Crispy fried onions or garlic chips.
  • Herbs: Fresh cilantro, dill, or basil for an aromatic finish.
  • Heat: Sliced chili peppers or a drizzle of chili oil for spice enthusiasts.

Can I Make Oxtail Soup Recipe In A Slow Cooker Or Instant Pot? 

Slow Cooker

  • Browning: Start by browning the oxtail in a pan for flavor enhancement. Transfer to the slow cooker.
  • Ingredients: Add all ingredients, except for the fresh parsley, into the slow cooker.
  • Cooking: Set on low for 8-10 hours or high for 4-6 hours. Check for meat tenderness.

Instant Pot

  • Sauté Mode: Using the sauté function, melt lard and brown the oxtail pieces.
  • Pressure Cooking: Add the remaining ingredients, except parsley. Secure the lid, set to “pressure cook” or “manual” on high for 45 minutes.
  • Release: Allow a natural release for 15 minutes, then quick release.

Can I Use Store Bought Broth, Or Should I Make My Own?

Store-Bought Broth

  • Convenience: Perfect for when you’re short on time.
  • Consistency: Offers a predictable flavor and texture.
  • Variety: Available in multiple types (low-sodium, organic, flavored).

Homemade Broth

  • Flavor: Making your own ensures a rich, deep flavor, tailored to your preference.
  • Freshness: No preservatives or additives.
  • Economical: Utilize kitchen scraps like vegetable peels and bones.
  • Versatility: Easily adapt to dietary needs (low-fat, low-salt).

How To Serve ?

  • Temperature: Ensure the soup is hot but not scalding. The ideal temperature accentuates flavors and provides comfort.
  • Bowl Choice: Opt for wide, shallow bowls. This allows for the even distribution of oxtail pieces, vegetables, and broth in every serving.
  • Garnish: A sprinkle of freshly chopped parsley can add color and fresh flavor, while a drizzle of high-quality olive oil can offer richness.
  • Sides: Offer crusty bread or a simple green salad to complement the soup without overwhelming it.
  • Individual Seasoning: Provide options like freshly ground black pepper, flaky sea salt, or even a wedge of lemon for guests to customize their bowls.

Perfect Side Dishes

  • Crusty Bread: A slice of sourdough or rustic French bread can soak up the flavorful broth.
  • Green Salad: A simple mixed greens salad with a light vinaigrette offers a fresh contrast.
  • Roasted Vegetables: Mildly seasoned roasted root vegetables can echo the flavors in the soup.
  • Grain Salad: A quinoa or farro salad with fresh herbs and lemon adds texture and lightness.
  • Cauliflower Rice: For a low-carb option, lightly sautéed cauliflower rice can be both satisfying and complementary.

Storage And Make Ahead

  • Make Ahead: Slow cook oxtails with aromatics, vegetables, and herbs until tender.
  • Cool and Skim: Allow the soup to cool slightly and skim off any excess fat from the surface.
  • Portioning: Divide the soup into smaller containers for easy storage and reheating.
  • Refrigeration: Store the soup in airtight containers in the refrigerator for up to 3-4 days.
  • Freezing: Alternatively, freeze portions of the soup for longer storage, thawing before reheating as needed. Adjust seasoning before serving.

What Can We Do With Leftovers? 

  • Stew Transformation: Thick the soup with some flour and add potatoes to turn it into a hearty stew.
  • Pasta Sauce: Reduce the liquid and serve the meat and vegetables over pasta.
  • Tacos: Shred the oxtail meat and use it as a unique taco filling, adding a little of the broth for extra flavor.
  • Shepherd’s Pie: Use the soup as a base layer, top it with mashed potatoes, and bake.
  • Casserole: Combine with cooked rice and cheese, then bake until bubbly.


  • Browning Oxtails: Sear oxtails before simmering to enhance flavor.
  • Low and Slow Cooking: Simmer the soup over low heat for several hours to tenderize the oxtails and develop rich flavors.
  • Aromatics and Herbs: Use aromatics like onions, garlic, carrots, and herbs like thyme and bay leaves for depth of flavor.
  • Skimming Fat: Skim off any excess fat that rises to the surface during cooking for a cleaner broth.
  • Vegetable Additions: Add vegetables like potatoes, celery, and tomatoes for extra flavor and texture.
Unleashing The Flavor Of Oxtail Soup Recipe Simmered To Perfection

Unleashing The Flavor Of Oxtail Soup Recipe Simmered To Perfection

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Savor the richness of oxtail soup, a culinary delight that combines succulent meat, hearty vegetables, and aromatic herbs. This comforting dish is perfect for any season and offers a satisfying depth of flavor that elevates it beyond a simple soup.


  • Lard

  • Oxtail Pieces

  • Cold Filtered Water

  • Bay Leaves

  • Red Wine

  • Pearled Barley

  • Carrots (Peeled, Cut Into 1-Inch Pieces)

  • Parsnips (Peeled, Cut Into 1-Inch Pieces)

  • Turnip (Peeled, Cut Into 1-Inch Pieces)

  • Onion (peeled and Diced)

  • Garlic (Minced)

  • Brown Mushrooms (Sliced)

  • Sea Salt And Freshly Ground Black Pepper

  • Dried Herbs de Provence (Or Dried Thyme)

  • Fresh Parsley (Finely Chopped)

Step-By-Step Directions

  • Preparation Steps
    Get all your ingredients ready, ensuring the oxtail pieces are clean and vegetables are properly prepped.
  • Cooking
    In a large stockpot, melt the lard over medium heat. Once melted, add the oxtail pieces. Stir frequently, ensuring even browning, for about 10 minutes.
    Pour cold filtered water into the pot, making sure it covers all the oxtail pieces. Toss in the bay leaves.
    Place your pot over medium heat, uncovered. Let it reach a bare simmer. As it heats, skim off any scum that floats to the surface.
    Introduce the optional wine and barley. Then, reduce the heat to its lowest setting. Let it gently simmer, either with the lid completely off or slightly askew, for 90 minutes.
    Now, it’s time for the veggies! Add the carrots, parsnips, turnip, onion, garlic, and mushrooms into the pot. If they aren’t submerged, pour in more cold filtered water. Let everything simmer together for 45 minutes, or until the vegetables are tender and flavors melded.
  • Blending & Final Touches
    Season your soup with salt and pepper. Stir in the herbs de Provence. Continue simmering until the oxtail meat becomes so tender that it easily falls off the bone.
    With tongs and a slotted spoon, extract the oxtail pieces. Separate the meat from the bones. Chop the meat finely and reintroduce it into the soup.
  • Serving
    To enhance flavors, stir in the freshly chopped parsley. Adjust seasoning if necessary.
  • Stockpot
  • Tongs
  • Slotted Spoon
  • Cutting Board and Knives
  • Measuring Cups and Spoons
  • Ladle
  • Airtight Containers


  • Skimming: Take the time to skim off any fat or scum that rises to the top during the initial simmer for a clearer broth.
  • Wine: If using red wine, opt for a variety that complements beef, such as a Cabernet Sauvignon or a Malbec.
  • Bay Leaves: Remember to remove bay leaves before serving, as they can be a choking hazard.
  • Tenderness: The Oxtail is ready when it easily separates from the bone. If it doesn’t, consider extending the simmering time.
  • Herbs: Feel free to tweak the herbs based on your personal preferences; rosemary or sage could be good additions.

Nutrition Table 

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You've entered a realm where each bowl isn't just a meal; it's an expedition to the core of comfort, well-being, and the sheer delight of feeding both body and soul. My name is Julia, and I'm here to navigate you through the flavorful worlds of Soup Chick. Together, we'll uncover the artistry behind each recipe, share stories that warm the heart, and celebrate the simple pleasures of making and enjoying soup.

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