Oxtail soup

Based on 5 ratings

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger

“The meat becomes incredibly tender and easy to remove from the bones after cooking for a long time. Collagen from the joint cartilage gives the broth a natural thickness, and seared meat and bone also provide the soup with more intense aroma.”

Difficulty

Easy 👌
210
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
1 kg oxtail
onions
carrots
4 stalks celery
2 cloves garlic
6 sprigs thyme
5 tbsp oil
1 tbsp tomato paste
150 ml Madeira wine
150 ml Port wine
400 ml beef stock
700 ml water
bay leaf
juniper berries
cloves
allspice berries
1 tbsp starch
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • tongs
  • spatula
  • large pot with lid
  • slotted spoon
  • cheese cloth

Nutrition per serving

Cal
761
Protein
48 g
Fat
71 g
Carb
23 g
  • Step 1/3

    Mince onions. Peel and chop carrots. Chop celery. Roughly chop garlic and thyme.
    • onions
    • carrots
    • 4 stalks celery
    • 2 cloves garlic
    • 6 sprigs thyme
    • cutting board
    • knife

    Mince onions. Peel and chop carrots. Chop celery. Roughly chop garlic and thyme.

  • Step 2/3

    Heat 3 tbsp oil in a large pot. Add as many pieces of oxtail as can fit in an even layer, season with salt and pepper, and sear for approx.4–5 min. Repeat with all the oxtail. Remove seared oxtail and set aside. In the same pot, add remaining oil, then sauté chopped onions, carrots, celery, and garlic for approx.10 min. Stir in tomato paste and cook for approx. 30 sec., then deglaze with Madeira wine and bring to a boil. Add port wine and bring to boil again. Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time.
    • 1 kg oxtail
    • 3 tbsp oil
    • 2 tbsp oil
    • 1 tbsp tomato paste
    • 150 ml Madeira wine
    • 150 ml Port wine
    • beef stock
    • water
    • tongs
    • spatula
    • large pot with lid

    Heat 3 tbsp oil in a large pot. Add as many pieces of oxtail as can fit in an even layer, season with salt and pepper, and sear for approx.4–5 min. Repeat with all the oxtail. Remove seared oxtail and set aside. In the same pot, add remaining oil, then sauté chopped onions, carrots, celery, and garlic for approx.10 min. Stir in tomato paste and cook for approx. 30 sec., then deglaze with Madeira wine and bring to a boil. Add port wine and bring to boil again. Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time.

  • Step 3/3

    Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time. Wrap chopped thyme, bay leaf, juniper berries, allspice berries, and cloves together in a piece of cheesecloth, then add the small bag to the soup. Let cook another 30 min. Remove oxtail from the pot and let cool a bit, then pull the meat off the bones with your hands or a fork. Add starch to the pot to thicken the soup, then serve with shredded oxtail. Enjoy!
    • bay leaf
    • juniper berries
    • allspice berries
    • cloves
    • 1 tbsp starch
    • slotted spoon
    • cheese cloth

    Add oxtail back to the pot, then add beef stock and water. Cook, half-covered, for approx. 2 ½ hrs. Skim off any scum on the surface from time to time. Wrap chopped thyme, bay leaf, juniper berries, allspice berries, and cloves together in a piece of cheesecloth, then add the small bag to the soup. Let cook another 30 min. Remove oxtail from the pot and let cool a bit, then pull the meat off the bones with your hands or a fork. Add starch to the pot to thicken the soup, then serve with shredded oxtail. Enjoy!