Oxtail Soup

Oxtail Soup
  • PREP TIME
    20 mins
  • COOK TIME
    3 hrs
  • TOTAL TIME
    3 hrs 20 mins
  • SERVING
    7 People
  • VIEWS
    27

Experience the deep, savory richness of this Oxtail Soup, a deeply satisfying broth simmered with earthy vegetables, fragrant herbs, and a touch of brandy for a uniquely comforting flavor.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    22 g
  • Cholesterol
    214 mg
  • Fiber
    5 g
  • Protein
    63 g
  • Saturated Fat
    11 g
  • Sodium
    1409 mg
  • Sugar
    3 g
  • Fat
    27 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat the oven to 450 degrees F (230 degrees C). (5 minutes)

02

Step

Trim off excess fat from the oxtails. Spread them evenly on a shallow roasting pan. (5 minutes)

03

Step

Roast the oxtails in the preheated oven for 45 minutes, until deeply browned and caramelized. (45 minutes)

04

Step

While the oxtails are roasting, rehydrate the dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Once softened, drain the mushrooms, slice them thinly, and set aside. (45 minutes)

05

Step

Transfer the roasted oxtails to a plate and set aside. Drain the excess fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup of water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve the flavorful browned bits from the bottom of the pan. Set the resulting broth aside. (10 minutes)

06

Step

Add the reserved fat to a large stockpot over medium-high heat. Sauté the chopped onion, sliced carrots, parsnip, turnip, and sliced mushrooms in the fat until softened and slightly caramelized, about 10 minutes. (10 minutes)

07

Step

Add the browned oxtails to the pot with the sautéed vegetables. Drizzle the brandy evenly over the oxtails. Carefully ignite the brandy with a long match or lighter, allowing the alcohol to burn off and infuse the dish with its aroma. (5 minutes)

08

Step

Pour the reserved water and browned bits mixture over the oxtails and vegetables. Add the remaining 5 cups of water. Stir in the barley, salt, savory, pepper, and bay leaf. (5 minutes)

09

Step

Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer gently for 2 hours, or until the oxtails are very tender and the meat is falling off the bone. (120 minutes)

10

Step

After simmering, remove the bay leaf. Taste the soup and adjust the seasonings as needed with additional salt and pepper to suit your preference. (5 minutes)

For an even richer flavor, consider using beef broth instead of water.
If you don't have brandy, you can substitute with dry sherry or red wine.
Slow cooking in a crock-pot or slow cooker will work as well; cook on low for 6-8 hours.
Serve hot, garnished with fresh parsley or a dollop of sour cream.

Lou Rice

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Lelah Mclaughlin

    The oxtails were so tender and flavorful. This is my new go-to oxtail soup recipe.

  • Dawn Altenwerth

    I made this for a dinner party and everyone raved about it. Will definitely make again!

  • Kane Ruecker

    I added a bit of red wine vinegar at the end to brighten the flavors, and it was perfect!

  • Jaiden Bruen

    This soup is absolutely amazing! The brandy really adds something special.

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