Recipe

Oxtail Soup

Deeply savory, slow-simmered oxtail soup with tender meat, vegetables, and a glossy broth you will want to sip from the bowl.

By Matt Campbell

•

4.8

A steaming bowl of oxtail soup with tender oxtail pieces, carrots, celery, and fresh parsley on top, set on a wooden table with a spoon and napkin

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Oxtail soup is one of those dishes that feels like it should be complicated, like you need a chef coat and a dramatic soundtrack. You do not. You need time, a pot, and the confidence to brown something until it smells like yes.

This version is my weeknight friendly, weekend cozy approach: sear the oxtails for crisp edges, build a broth with aromatics and tomato paste, then let the simmer do the heavy lifting. The result is a rich, beefy soup with a naturally silky body from the collagen in the oxtails, plus plenty of vegetables so it eats like a meal.

Raw oxtail pieces arranged on a wooden cutting board with salt, pepper, garlic, and chopped vegetables nearby on a kitchen counter

Heads up: oxtails can have lots of little bones and pockets of fat. That is normal. We skim, we strain if we want, and we end up with a broth that tastes like it has been simmering in a restaurant kitchen all day. Because it has.

Why It Works

Big beef flavor from browning the oxtails and blooming tomato paste.
Velvety broth thanks to collagen that melts into the soup as it simmers.
Tender meat that pulls off the bone easily, then gets stirred back in for maximum comfort.
Clear, low-drama method with smart options for making it ahead and removing extra fat.

Oxtail pieces browning in a Dutch oven with a golden crust forming on the edges on a stovetop

Pairs Well With

Storage Tips

How to Store and Reheat

Refrigerate: Cool the soup, then store in airtight containers for up to 4 days. The broth will gel in the fridge. That is a good sign.
Freeze: Freeze for up to 3 months. I like freezing in 2 cup portions for easy lunches.
Skim the fat easily: Once chilled, the fat will firm up on top. Lift it off with a spoon for a cleaner, lighter bowl.
Reheat: Warm gently on the stove over medium-low heat until steaming. Add a splash of water or broth if it thickened a lot.

Glass meal prep containers filled with oxtail soup cooling on a kitchen counter before being stored in the refrigerator

Common Questions

Do I need to parboil oxtails first?

Not for this recipe. Browning gives you better flavor than parboiling. If your oxtails have visible bone dust from cutting, you can briefly rinse them under cool water, then pat very dry and sanitize the sink and surrounding area well. The key is still a good sear.

Why is my broth cloudy?

Cloudy broth usually comes from a hard boil or lots of stirring, but it can also happen from natural impurities or tiny bone fragments. Keep it at a gentle simmer and skim the foam early on. You can also strain the broth for a clearer bowl. It will still taste amazing either way.

How do I make it less greasy?

Skim during cooking, then chill and remove the solid fat cap. That is the easiest, most effective method. If you want a very clean finish, make it a day ahead, chill overnight, lift off the fat, then reheat gently.

Can I make oxtail soup in a pressure cooker?

Yes. Brown the oxtails using sauté mode, build the base, then pressure cook on high for about 45 to 60 minutes with a natural release. If the meat is not quite tender, pressure cook 10 to 15 minutes more. Add the vegetables after, then simmer 10 to 15 minutes until tender.

What vegetables work best?

Carrots, celery, and potatoes are classic. You can also add parsnips, turnips, or a handful of greens at the end.

Is oxtail soup spicy?

Not as written. If you want heat, add a pinch of crushed red pepper or a chopped Scotch bonnet or habanero while it simmers, then remove before serving.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy soup pot (6 to 8 quarts)
Tongs
Chef’s knife and cutting board
Fine mesh strainer (optional, for a cleaner broth)
Ladle

I started making oxtail soup because I love food that feels like teamwork between you and time. You do a little upfront effort, like browning and chopping, then the pot takes over and turns humble ingredients into something you cannot stop tasting. The first time I nailed it, I remember thinking, this is exactly the kind of slow comfort I want to serve one day in my own place. Not fussy. Just deeply cared for.

Oxtail Soup

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 6

Ingredients

3 to 3 1/2 pounds oxtails
2 teaspoons kosher salt, plus more to taste (use less if your broth is salted)
1 teaspoon black pepper
2 tablespoons neutral oil (avocado, canola, or grapeseed)
1 large onion, diced
3 carrots, peeled and cut into 1/2-inch pieces
3 celery ribs, sliced
5 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine (optional, or use more broth)
10 cups beef broth (low sodium preferred), plus more as needed
2 bay leaves
1 teaspoon dried thyme (or 3 sprigs fresh)
1 teaspoon smoked paprika (optional, for extra depth)
1 pound Yukon Gold potatoes, cut into bite-size chunks
1 tablespoon Worcestershire sauce
1 to 2 teaspoons apple cider vinegar or fresh lemon juice, to finish
Chopped parsley, for serving

Optional add-ins: 1 cup sliced mushrooms (add with onions), 1 cup frozen peas (stir in at the end), or a pinch of crushed red pepper.

Instructions

Season and dry the oxtails. Pat oxtails dry with paper towels. Season all over with salt and pepper. Dry meat browns better, and better browning usually equals better soup.
Brown the oxtails. Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear oxtails 3 to 4 minutes per side until deeply browned. Adjust the heat as needed so they sear, not scorch. Transfer to a plate. Do not rush this part.
Sauté the aromatics. Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook 6 to 8 minutes, scraping up browned bits, until the onions soften. Add garlic and cook 30 seconds.
Bloom the tomato paste. Stir in tomato paste and cook 1 to 2 minutes until it darkens slightly and smells toasted. This is one of those small moves that makes the whole pot taste like it has a plan.
Deglaze. Pour in the wine and simmer 2 to 3 minutes, scraping the bottom well, until slightly reduced. If not using wine, use a splash of broth.
Simmer until tender. Return oxtails to the pot. Add beef broth, bay leaves, thyme, and smoked paprika. Add enough broth to mostly cover the oxtails (top off with a little more broth or water if needed). Bring just to a boil, then immediately lower to a steady simmer. Cover partially and cook 2 1/2 to 3 hours, skimming foam and excess fat occasionally, until the meat is very tender.
Pull the meat. Transfer oxtails to a bowl. When cool enough to handle, pull the meat off the bones, discarding bones and large pieces of fat. Chop larger pieces into bite-size chunks.
Optional: strain the broth. If you want a cleaner broth, strain it through a fine mesh strainer into a large bowl, then return the broth to the pot. (If you strain, you can add a handful of the cooked carrots and celery back in, or keep it simple and move on.)
Cook the potatoes. Bring the broth back to a simmer. Add potatoes and cook 15 to 20 minutes until tender.
Finish the soup. Stir the pulled oxtail meat back into the pot. Add Worcestershire sauce. Simmer 5 minutes, just long enough to warm the meat through without beating up the potatoes. Taste, then brighten with apple cider vinegar or lemon juice. Adjust salt and pepper.
Serve. Ladle into bowls and top with parsley. If you want peak comfort, serve with crusty bread or rice to catch every drop.

Tender oxtail meat being pulled off the bone over a bowl on a kitchen counter, with the pot of broth nearby

A large Dutch oven of oxtail soup gently simmering on the stovetop with vegetables visible in the broth

A cozy table setting with a bowl of oxtail soup, crusty bread on a small plate, and a linen napkin beside a spoon

Nutrition information is estimated.

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Oxtail Soup

Why It Works

Pairs Well With

Recommended

Jamaican Oxtail Stew

Homemade Beef Stock

Oven Braised Short Ribs

Oven Pot Roast

Storage Tips

How to Store and Reheat

Common Questions

Common Questions

Do I need to parboil oxtails first?

Why is my broth cloudy?

How do I make it less greasy?

Can I make oxtail soup in a pressure cooker?

What vegetables work best?

Is oxtail soup spicy?

Oxtail Soup

Ingredients

Instructions