Oxtail Soup
A comforting and rich oxtail soup, simmered slowly to create a velvety broth filled with tender meat and fresh vegetables.
Ingredients
Main Ingredients
- 2 to 3 pounds oxtail, cut into segments
- 2 large carrots, peeled and chopped
- 2 stalks celery, sliced
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 medium potatoes, cubed
- 2 leaves bay leaves
- 1 teaspoon dried thyme (or 2 fresh sprigs)
- Salt and pepper, to taste
- 8 cups beef broth or water
- Green onion or parsley, for garnish
Instructions
Preparation
- Heat a Dutch oven or heavy pot over medium-high heat.
- Sear the oxtail pieces in batches until golden brown on all sides, then remove and set aside.
- In the same pot, add diced onion, minced garlic, chopped carrots, and sliced celery. Sauté for about five minutes until softened and aromatic.
- Return the seared oxtail to the pot with the cubed potatoes.
- Add bay leaves, thyme, and pour in the beef broth or water until ingredients are covered.
- Season with salt and pepper, stir gently, and bring to a rolling boil.
Cooking
- Reduce heat to low, cover the pot, and let it simmer for 3 to 4 hours, checking occasionally and skimming excess fat.
- Taste and adjust the seasoning if needed.
Serving
- When ready, ladle the soup into bowls and garnish with freshly chopped green onions or parsley.
- Serve alongside crusty bread or a crisp salad.
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Notes
Use high-quality oxtail for the best flavor. Don’t rush the cooking process, and experiment with different herbs and spices to personalize your soup. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.