Best Oxtail Soup Recipes

HEARTY OXTAIL SOUP

Steps:

• In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender. , Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary. , Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley.

OXTAIL SOUP I

Steps:

• Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
• Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
• Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
• In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
• Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.

OXTAIL SOUP

Steps:

• Melt butter, add pieces of tail in a large stockpot.
• When the meat begins to brown, add onion.
• When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
• Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
• Remove herbs.
• Separate meat of the oxtail from the bones; discard bones.
• Reheat soup and serve with a little of the meat in each bowl.

OXTAIL SOUP

Steps:

• Up to two days ahead, tip the oxtail into a bowl and season with a little salt. Tie the thyme sprigs, bay leaves and parsley stalks together and put in the bowl with the peppercorns and star anise. Pour over the wine, then cover and chill for up to 48 hrs.
• Heat oven to 160C/140C fan/gas 4. Lift the oxtail out of the marinade, reserving the mixture. Heat a drizzle of the oil in a large casserole pan and, in batches if needed, brown the oxtail. Transfer to a plate and set aside. Add another drizzle of oil and cook the carrots, onion, celery and garlic until just starting to brown. Stir in the flour and ketchup and cook until you have a thick paste. Pour over the reserved marinade and simmer for 1 min. Nestle the oxtail back in the pan and pour over as much stock as you can, chilling any extra to use later. Bring everything to a gentle boil, scoop off any froth then cover and place in the oven for 3 hrs 30 mins, stirring once or twice until the meat is very tender.
• Remove the soup from the oven and leave to cool slightly, then lift the oxtail from the broth and shred the meat using two forks. Discard the bones and transfer the meat to a bowl. Sieve the liquid into another bowl, then cover and chill overnight.
• Remove and discard any fat that has solidified on top of the soup. Tip the broth into a saucepan and simmer until silky, adding more stock if the broth is too thick. Stir through the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over some parsley leaves, if you like.

SLOW COOKER OXTAIL SOUP

Steps:

• Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
• Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
• Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
• Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

EASY OXTAIL SOUP

Steps:

• Bring 10 cups of water to boil.
• Add the oxtails, tomatoes, celery, carrots, onions and bay leaf.
• Bring back to a boil, then turn heat to low and simmer for 1 1/2 hours, stirring occasionally.
• Add the barley and simmer on low for one hour longer.
• That's it!
• You can serve the oxtail on the side or you can tear off the meat and shred into smaller pieces and put it back into the soup.

OXTAIL SOUP WITH VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place oxtails and garlic cloves in a large roasting pan.
• Roast in the preheated oven for 30 minutes.
• Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
• Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
• Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.

THE WILD PLUM CAFE'S OXTAIL SOUP

Steps:

• Heat 1/2 cup of the oil in a heavy-bottomed soup pot or cast-iron skillet. Place the flour in a shallow bowl. Sprinkle the oxtails with salt and pepper and toss them in the flour. Shake off the excess flour and, working in batches, brown on all sides. Remove to a platter as done.
• Add a little more oil to the pot if needed and add half the onions and celery. Let cook until beginning to soften, 3 to 4 minutes. Add the garlic and cook 2 minutes more. Add the tomato paste and let simmer for 2 minutes. Add 2 cups of the beef stock, scrape the bottom, stir, and return the oxtails to the pot. Bring to a simmer and add the wine. Simmer on low for 15 minutes.
• Add the bay leaves, thyme, 1 teaspoon salt, 1/2 cup of the carrots and the remaining 2 cups beef stock, 1/2 cup celery and 1/2 cup onions and stir. Simmer for 30 minutes. Add the remaining 1/2 cup carrots and simmer for 2 hours. Add the tomatoes; simmer until the broth begins to thicken and the meat falls easily away from the bone, 30 to 45 minutes more. Remove the thyme and bay leaves and adjust seasoning to taste. Put two or so oxtails in each bowl and ladle the soup over them. Serve with the bread.

LINDA'S OXTAIL AND BARLEY SOUP

Steps:

• Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.
• Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
• Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.
• While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

HIGH RIDGE OXTAIL SOUP

Steps:

• Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
• Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
• Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.

PUERTO RICAN OXTAIL SOUP

Steps:

• In a large kettle, place the beef broth, oxtais, tomatoes, onions, corn, peppers, garlic, coriander and zucchini.
• Bring to a boil, cover and simmer for 1 hour, or until the oxtails and vegetables are fork-tender.
• With a skimmer or a slotted spoon, take the vegetables from the pot and place into a blender or food processor.
• Add 3/4 cup of the stock from the pot and blend briefly at low speed with the lid ajar to allow steam to escape and then at high speed for 30 seconds. (Be careful - hot foods covered and processed in a blender can cause the top to "pop" and you may be burned. Allow for a bit of steam to escape).
• Pour the vegetable puree back into the pot.
• Stir in the tomato puree, salt, and pepper; bring to a boil and add the orzo.
• Cook over medium heat, uncovered, stirring, for 5 minutes, or until the past is still a bit chewy.
• The meat will have cooked from the bones.
• Remove and but up the meat and return to the pot; discarding the bones.
• Taste for seasoning; serve.

MEXICAN OXTAIL BEEF SOUP

Steps:

• Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
• Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

OXTAIL SOUP II

Steps:

• In a large stock pot add oxtail, beef, potatoes, onion, tomatoes, celery, carrots, cabbage and cucumbers. Fill stock pot with water until all ingredients are covered.
• Stir in bouillon cubes and season with pepper. Cook over medium heat until vegetables are tender and beef is cooked through.

OXTAIL SOUP WITH ONIONS AND BARLEY

Steps:

• For oxtail stock:
• Heat 1 tablespoon oil in a large heavy pot over medium-high heat. Season oxtails with salt and pepper. Working in 2 batches, cook until browned on all sides, adding 1 tablespoon oil between batches, 10-15 minutes per batch; transfer to a plate.
• Add remaining 1 tablespoon oil to same pot. Add shallots, carrots, and celery. Cook, stirring occasionally, until golden brown, 8-10 minutes. Add garlic; cook, stirring, just until fragrant, about 1 minute. Add wine; cook, scraping up browned bits, until reduced by half, 5-8 minutes. Add parsley, thyme, and 4 cups water; return oxtails to pot. Bring to a boil, reduce heat, cover, and simmer, stirring occasionally, until meat is fork-tender, 3-3 1/2 hours.
• Using a slotted spoon, transfer oxtails to a plate. Let cool slightly; shred meat, discarding bones. Strain stock through a fine-mesh sieve into a large bowl or measuring cup (discard solids). Skim fat from stock; add water if needed to measure 4 cups. DO AHEAD: Oxtail stock and meat can be made 2 days ahead. Let cool. Cover separately; chill. Rewarm before using.
• For soup:
• Cook cipolline onions in a large saucepan of boiling salted water until tender, 5-8 minutes. Drain and let cool. Trim root ends; peel and set aside.
• Heat butter in a large heavy pot over medium heat. Add red onions and cook, stirring occasionally, adding water by tablespoonfuls if pot becomes dry, until soft and deep brown, 45-60 minutes.
• Remove from heat; add bourbon and reserved cipolline onions. Return to heat and cook, scraping up browned bits, until bourbon is evaporated, about 4 minutes. Add chicken broth, barley, and reserved oxtail stock. Bring to a boil, reduce heat, and simmer, stirring occasionally, until barley is tender, 45-60 minutes. Season with salt and pepper. DO AHEAD: Soup can be made 2 days ahead. Let cool slightly; chill until cold. Cover and keep chilled. Reheat before continuing.
• Add reserved oxtail meat to soup. Thin soup with water, if needed. Divide soup among bowls and serve with cornbread alongside.

OXTAIL SOUP

Steps:

• Put oxtail in a pot with water to cover and add tomatoes, cinnamon, star anise, soy sauce, coriander and cumin. Bring to a boil over high heat, then adjust the heat so it simmers steadily but not violently; cook until tender; stir occasionally, and add more boiling water if needed to keep meat covered. Cook until tender, about 2 hours.
• If using crisp onion garnish, put oil in an 8- or 10-inch skillet over medium heat. Add onions, and stir occasionally, until they are golden brown, about 10 minutes. Remove from oil and drain on paper towels.
• When meat is done, add chili and lime juice; taste and adjust seasoning. Spoon into individual bowls, and garnish with cilantro and scallion. If you are using onions, garnish soup with them and serve.

KOREAN OXTAIL SOUP

Steps:

• Wash oxtails to remove any bone fragments and place in a large bowl. Cover oxtails with cold water and weigh down with a plate to keep them submerged. Place in the refrigerator for 12 hours, changing the water 3 or 4 times. Drain.
• Combine drained oxtails and stew meat in a large pot with fresh water to cover. Bring to a boil and cook about 10 minutes. Drain and rinse meat. Return parboiled meat to the large pot and add onions and water to cover, approximately 3 times the volume of meat. Bring to a boil and cook for 3 hours. Reduce to a low simmer and cook 3 hours more.
• Skim fat and onions from the top of the soup. Place soup in the refrigerator to cool until you can skim additional fat from the surface, about 2 hours.
• Reheat soup over medium heat until hot, about 5 minutes. Season soup with leeks, salt, and pepper.

SOP BUNTOT (INDONESIAN OXTAIL SOUP)

Steps:

• Combine shallots, 2 onion quarters, ginger, and garlic in a food processor; pulse into a paste.
• Heat oil in a large pot over medium-high heat; cook and stir cloves, nutmeg, and cinnamon until fragrant, about 30 seconds. Add shallot paste and fry until fragrant and slightly browned, 2 to 3 minutes. Add oxtails; stir until completely covered with spices and paste and browned, about 5 minutes.
• Stir remaining onion quarters, 2 carrots, and celery into the pot. Pour in enough water to cover by 2 inches. Bring to a boil; reduce heat, cover, and simmer until oxtail is tender, about 5 hours.
• Stir salt, black pepper, potatoes, and 3 carrots into the pot. Increase heat and simmer soup until potatoes and carrots are tender, about 15 minutes. Add sugar and fish sauce; stir well to combine.
• Ladle soup into large serving bowls and top with tomato wedges and French-fried onions.

MALAYSIAN STYLE OXTAIL SOUP

Steps:

• Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
• Add the broth and water to cover the ingredients by 1 1/2 inches.
• Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
• Season with salt and pepper and cook uncovered for another 15 minutes.
• The oxtail should be very tender.
• Remove from the heat.
• Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
• Set the meat aside Strain the broth through a very fine strainer.
• Cool for at least 1 hour so that the fat rises to the top.
• Skim off all the fat and discard.
• Return the broth to the soup pot.
• Add the ginger and slivered garlic.
• Bring to a boil, reduce the heat, and simmer for 10 minutes.
• Return the shredded meat to the broth and cook another 5 minutes.
• Stir in the cilantro and cook 1 minute longer.

KKORI GOMTANG (OXTAIL SOUP)

Steps:

• Soak oxtail in cold water to remove blood, about 2 hours. Drain. Trim fat off the oxtail.
• Place oxtail in a pressure cooker; add 2 cups water. Cover and cook over medium heat according to manufacturer's instructions for 30 minutes. Add 8 cups water and cook for 1 hour more. Remove from heat; release pressure according to manufacturer's instructions. Let cool, about 30 minutes.
• Transfer oxtail to a container using a slotted spoon. Pour broth into a separate container. Cover and refrigerate, 8 hours to overnight.
• Discard layer of fat that formed over the surface of the oxtail and broth.
• Combine oxtail and broth in a large pot. Add remaining 6 cups water, daikon, white parts of the green onions, milk, and garlic. Cook over medium heat, skimming foam occasionally off the top, until garlic is soft, about 1 hour. Reduce heat to low; cook for 30 minutes more.
• Remove daikon and white parts of the greens from the soup with a slotted spoon; discard. Garnish soup with green parts of the green onions. Season individual bowls with 1 teaspoon salt and 1 teaspoon black pepper.

KOREAN OXTAIL SOUP

Steps:

• Put oxtail into a large pan with water, ginger and salt.
• Bring to the boil, then reduce heat and simmer until meat is tender.
• Take off any froth and scum that forms on the surface.
• This may take about 2 hours.
• If a pressure cooker is used, it should take about 45 minutes.
• Liquid should be reduced to about 6 cups.
• Combine remaining ingredients and serve with soup as a dipping sauce for the pieces of oxtail.