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Oxtail Soup

There’s something irresistibly comforting about a steaming bowl of Oxtail Soup, filled with rich flavors and hearty textures that make every spoonful a nostalgic experience.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Soup
Cuisine: American, Caribbean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 lbs. oxtail
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 carrots sliced
  • 3 stalks of celery diced
  • 4 cloves garlic minced
  • 8 cups beef broth
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • Salt to taste
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon
  • Strainer

Method
 

  1. Heat the olive oil in a large soup pot over medium-high heat and brown the oxtail pieces on all sides, about 5 minutes.
  2. Remove the oxtail and set aside. In the same pot, add the onion, carrots, and celery and sauté until softened, about 5 minutes.
  3. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Return the browned oxtail to the pot with the vegetables.
  5. Pour in the beef broth until all ingredients are submerged.
  6. Stir in the bay leaves, dried thyme, and black pepper.
  7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3 hours or until the oxtail is tender.
  8. Discard the bay leaves, adjust salt to taste, and serve hot garnished with chopped parsley.

Notes

Chill your soup overnight; the flavors will deepen, and it's easier to remove excess fat.