Homemade Oxtail Soup
A rich and comforting oxtail soup features tender meat simmered with herbs, tomatoes, and vegetables for an unmatched savory flavor.
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Instructions
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Dredge 2 pounds oxtails in 1/2 cup flour.
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Heat 2 tablespoons beef drippings or oil in a large pot over high heat. Brown the oxtails, then remove, reserving the fat.
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Sauté 2 minced yellow onions in the pot over medium heat for 8 to 10 minutes until golden.
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Stir in 2 tablespoons flour and brown lightly.
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Gradually add 2 quarts water (or 6 cups water and 2 cups beef broth), 2 tablespoons tomato paste, 2 teaspoons salt, and 1/4 teaspoon black pepper.
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Add a cheesecloth bag containing 1 bay leaf, 1/2 teaspoon thyme, 3 whole cloves, and 2 sprigs parsley to the pot.
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Return the oxtail to the pot, cover, and simmer for 3 hours until the meat is fork-tender.
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Cool the soup, skim off the fat, and remove the cheesecloth bag.
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Separate the oxtail meat from the bones, cut into bite-size pieces, and return the meat to the pot.
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Stir in 2 diced carrots and 1 diced celery stalk.
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Cover and simmer for 10 to 15 minutes until the carrots are tender.
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Optionally, mix in 1/3 cup dry sherry or port wine before serving.