Prepare to relish a truly British classic, a traditional homemade Oxtail Soup recipe. Steeped in tradition, this soul-warming dish has graced UK tables for generations, earning its place as a beloved comfort food.
Originating from the frugal kitchens of Britain, Oxtail Soup showcases the resourcefulness of British cooks. What was once considered a ‘throwaway’ cut, oxtails are transformed into a delectable masterpiece. Slow-cooked to perfection, these meaty morsels release their rich, beefy essence, infusing the broth with unparalleled depth.
One spoonful will transport you to a cosy fireside nook, with the savoury broth embracing your senses. The aroma of aromatic herbs and spices entices, while each tender bite of succulent meat promises pure satisfaction.
In the UK, Oxtail Soup is more than a meal; it’s a taste of history. The hearty broth, enriched with collagen from the bones, may even offer benefits to your skin, hair, and joints. Plus, the medley of vegetables—carrots, onions, and celery—adds a dose of vitamins and antioxidants, ensuring both flavor and nourishment.
As the weather turns chilly or you crave a comforting remedy, this traditional British Oxtail Soup is the answer. It’s a comforting, time-honoured tradition that wraps you in its warmth and welcomes you to the heart of British cuisine.
So, embrace the traditions of the UK, gather your ingredients, and let the simmering pot fill your home with the tantalising fragrance. It’s time to savour the magic of this classic homemade oxtail soup, one spoonful at a time, just like generations before you
Equipment: You’ll need a large, lidded Stock pot, a couple of Stainless steel bowls and a Sieve
Disclosure: This website may contain affiliate links, which means I may earn a commission if you click on a link and make a purchase. However, it won’t cost you anything extra and I only recommend products and services that I truly believe in
Homemade Oxtail Soup Recipe
Oxtail Soup
Equipment
- 1 Sieve
Ingredients
- 3 tbsp Olive Oil
- 1 kg Oxtail (weight includes bones)
- 1 large Onion (peeled and roughly chopped)
- 1 stalk Celery (roughly chopped)
- 1 large Carrot (roughly chopped)
- 3 large Carrot (finely chopped)
- 1 Bay leaf
- 3 tsp Thyme leaves
- 10 Peppercorns
- 2 tbsp Tomato Puree
- 300 ml Red wine (see Recipe Notes)
- 1.2 litre Beef stock (homemade or the best shop bought stock you can find)
Instructions
Prep
- 2 days before you want the soup, place the raw oxtails and the herbs in a bowl and cover with the red wine. Cover with clingfilm and place in the fridge over night
- The next day we make the body of the soup. Prep the onion, celery and single carrot as suggested. The finely chopped carrots can be done tomorrow
- Weigh/ measure out your other ingredients
To Make
- Remove the oxtail from your marinade. Heat half of the oil in your stock pot over a high heat and brown the oxtails in batches. Brown each face of the oxtail for a few seconds, turning frequently and place in a bowl once browned
- In the same pot, over the same high heat, add the rest of your oil and fry the chopped vegetable for a couple of minutes stirring frequently. Reduce the heat to medium high
- Add the tomato puree and cook for 1 minute, stirring frequently
- Add the wine that you marinated the oxtails in and reduce by about half. Make sure you scrape the pot to deglaze all those delicious flavours
- Return the browned oxtail and any juices to the pot. Add the stock, bring to a slow simmer and reduce the heat to low. Cook the oxtails for 2½-3 hours on the lowest simmer possible. Partially cover the pan and stir occasionally
- When tender, remove the oxtail with a slotted spoon and place to the side to cool
- Strain the liquid from the pot and leave to cool then cover and place in the fridge overnight. Discard the vegetables
- Once cooled enough to handle, strip as much meat as possible from the oxtail. Cut or pull into small pieces, cover and store in the fridge
- The next day, using a large spoon, skim off the fat from the soup and discard
- Place the chilled soup into your clean stock pot (it will be thick and gelatinous) and warm over a medium high heat. Once simmering, add the finely cut oxtail and carrot. Return to a simmer and on a low heat, cook for 10 minutes
To Serve
- Serve in warmed bowls. I like to remove some of the carrots and oxtail from the soup before serving then add a few tbsp of the mixture in the centre of the soup. This is purely the way I present It, the choice is yours
Notes
- Oxtail soup is a rich and hearty dish with robust flavours and so pairs well with red wines that have good acidity, structure and depth. I would suggest a Barbera or a Syrah/ Shiraz
Nutrition
Return to Homemade Soup Collection