Oxtail soup

Oxtail soup

Based on 8 ratings
Christian Ruß

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

Servings2
½ kg
oxtail
1
onions
2
carrots
2 stalks
celery
1 cloves
garlic
3 sprigs
thyme
tbsp
oil
½ tbsp
tomato paste
75 ml
Madeira wine
75 ml
Port wine
200 ml
beef stock
350 ml
water
½
bay leaf
2
juniper berries
cloves
3
allspice berries
½ tbsp
starch
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-chop-herbs

How to chop herbs

how-to-cut-an-onion

How to cut an onion

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal761
Protein48 g
Fat71 g
Carb23 g
  • Step 1/3

    Mince onions. Peel and chop carrots. Chop celery. Roughly chop garlic and thyme.
    • 1 onions
    • 2 carrots
    • 2 stalks celery
    • 1 cloves garlic
    • 3 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.
    • ½ kg oxtail
    • tbsp oil
    • 1 tbsp oil
    • ½ tbsp tomato paste
    • 75 ml Madeira wine
    • 75 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!
    • ½ bay leaf
    • 2 juniper berries
    • 3 allspice berries
    • cloves
    • ½ 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!

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