Oh my goodness, let me tell you about my absolute favorite comfort food: Oxtail Soup! There’s just something magical about a rich, hearty broth simmering on the stove on a chilly day. It reminds me of my grandmother’s kitchen, where the aroma of slow-cooked meals would wrap around me like a warm hug as I walked in from the cold. The way she would carefully prepare the oxtails and let them simmer for hours made me realize that good things take time, and every spoonful was a testament to her love and skill in the kitchen.
Now, I know some folks might be hesitant about oxtail, but trust me—this soup is something special. The oxtail becomes incredibly tender, and the broth is rich and flavorful, the kind that warms you from the inside out. So, grab your biggest pot, and let’s dive into making a bowl of this delightful soup that’s sure to impress your friends and family!
What’s in Oxtail Soup?
Let’s break down the ingredients to see what makes this soup such a treat:
Oxtail: The star of the show! Oxtail is a bony, gelatin-rich cut of meat that turns meltingly tender as it cooks. You’ll want around 2-3 pounds, cut into pieces.
Olive Oil: We use about 4 tablespoons to brown the oxtail and sauté the veggies, contributing a light and fruity flavor.
Onion, Carrots, Celery: These classic trio vegetables, known as mirepoix, serve as the aromatic base of the soup. You’ll need one large onion, two diced carrots, and two diced celery stalks for that depth of flavor.
Garlic: We can’t forget garlic! Four cloves of minced garlic add a fragrant punch to the soup.
Diced Tomatoes: A 14.5 oz can of diced tomatoes brings a lovely acidity to the broth, balancing the richness of the oxtail.
Beef Broth: We’ll use 8 cups of beef broth to create that deeply satisfying and robust flavor.
Bay Leaf: Just one bay leaf infuses the soup with a subtle aromatic flavor.
Dried Thyme & Paprika: These dried herbs (1 teaspoon each) enhance the flavor profile beautifully. I love the warmth paprika brings to the dish.
Salt and Pepper: A little seasoning to taste goes a long way in bringing out all the ingredients’ flavors.
Fresh Parsley: A couple of tablespoons of fresh parsley, chopped, for garnish to give a beautiful, fresh finish to your soup.
Is Oxtail Soup Good for You?
Now, aside from the sheer deliciousness, let’s chat a bit about the health benefits.
Oxtail: It’s rich in collagen, which can be excellent for joint health and skin elasticity. However, it is also high in fat, so moderation is key.
Vegetables: The mirepoix (onion, carrots, and celery) is loaded with vitamins and fiber. They add bulk to the soup without excessive calories!
Beef Broth: A good homemade (or quality store-bought) beef broth is a source of minerals and nutrients that can be very beneficial for gut health.
While this soup can be hearty and filling, it’s also a bit indulgent with all that lovely marrow-rich meat. It’s perfect for a cozy dinner, but maybe not something you want to eat every day. Balance it with some lighter meals throughout the week!
Ingredients
– 2-3 pounds oxtail, cut into pieces
– 4 tablespoons olive oil
– 1 large onion, chopped
– 2 carrots, diced
– 2 stalks celery, diced
– 4 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, with juice
– 8 cups beef broth
– 1 bay leaf
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped (for garnish)
This recipe makes about 6 servings, perfect for a family feast or leftovers to savor!
How to Make Oxtail Soup?
Ready to get cooking? Here’s how to whip up this delightful dish:
1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides. This should take about 5-7 minutes to develop a beautiful crust.
2. Once browned, remove the oxtail from the pot and set it aside. In the same pot, toss in the chopped onion, diced carrots, and celery. Sauté until the vegetables are softened, about 5-8 minutes—your kitchen will smell divine!
3. Add the minced garlic into the pot and sauté for an additional minute until it’s fragrant.
4. Now it’s time to stir in the canned diced tomatoes (with their juice), the beef broth, bay leaf, dried thyme, paprika, and those lovely browned oxtail pieces. Bring the mixture to a boil.
5. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer for about 2-3 hours. The longer it simmers, the more tender the meat will be—trust me, it’s worth the wait!
6. After cooking, carefully remove the oxtail pieces from the pot and let them cool slightly. Discard the bay leaf. Shred any meat from the oxtails and return it to the soup.
7. Season the soup with salt and pepper to your liking.
8. Serve hot, garnished with a sprinkle of fresh parsley. And don’t forget crusty bread for that perfect dunk!
Soup’s On: Tips and Twists!
Let’s be honest—soup is a canvas! You can take it anywhere you like. Here are some extra tips and variations to make this dish your own:
– If you love some extra heartiness, chop up some potatoes and toss them in during the last hour of cooking.
– Feel free to throw in your favorite root vegetables or greens (like spinach or kale) to boost the nutrition factor.
– For a fun twist, add a splash of red wine while sautéing the vegetables—just let it reduce before adding the broth.
– Serve it with some cheese toast or a green salad for a complete meal.
I hope you give this Oxtail Soup a try! I promise you’ll enjoy each warm, flavorful spoonful. It’s perfect for cozy nights or impressing guests at dinner. When you do make it, I’d love to hear your thoughts—feel free to share your experience or any personal twists you try out! Happy cooking!
