There’s something incredibly comforting about a pot of oxtail soup gently bubbling away on the stove while the cold air taps against your window. This is one of those soups that feels like a warm hug—rich, meaty, and slow-cooked with love. I’ve been making this for years, especially when I need a soul-soothing dinner that makes you slow down and really savor each bite.
If you’ve never cooked with oxtails before, you’re in for a treat. These bony cuts of beef have the perfect balance of meat, fat, and collagen, which transforms into melt-in-your-mouth goodness after a long, slow simmer. Every time I make this, I’m reminded of cozy evenings, wool socks, and a house that smells like someone’s been cooking for hours—which, to be fair, I have.
What Makes This Soup So Special
It’s a full meal in a single pot. You don’t need to fuss with side dishes or extra pots. This soup is deeply flavorful, hearty enough to fill you up, and easy to clean up afterward. That’s a win in my book, especially on a lazy Sunday.
It’s forgiving and flexible. Add a handful of cooked pasta or rice, stir in some leafy greens, or bulk it up with potatoes—this soup is happy to adapt. I often toss in whatever veg is lingering in the fridge before my next grocery run.
The leftovers get better. Honestly, I think this soup tastes even more incredible the next day. The broth gets richer, and the meat soaks in every bit of flavor. I always make a little extra just to have a bowl ready for lunch the next day.
It’s packed with nutrients. Between the bone broth, collagen-rich oxtail, and generous helpings of veg, this soup doesn’t just taste good—it actually does your body good.
What You’ll Need
Oxtails: Always go for bone-in pieces. The bones release gelatin that thickens the broth naturally and adds unbelievable depth. I usually get mine from the local butcher, but I’ve seen them stocked in larger grocery stores too.
Salt and Black Pepper: Simple, but don’t skip the seasoning. It lays the foundation.
Oil: Just a splash to sauté the veggies. I stick with olive oil or avocado oil.
Onion, Carrots, and Celery: The classic mirepoix trio. This combo is the base for so many great soups for a reason—it brings sweetness, texture, and depth.
Garlic: I’m not shy with garlic. It brings warmth and aroma that just makes everything better.
Flour: Helps thicken the soup. I only use a little—it shouldn’t feel heavy.
Tomato Paste: A spoonful is all you need to brighten things up with a bit of acidity.
Red Wine: Adds a subtle richness and complexity. I use whatever I have open—usually a splash of cabernet or pinot noir. If you don’t do wine, just use more beef broth.
Bay Leaves, Fresh Thyme, and Parsley: These herbs simmer away gently and infuse the broth with flavor. I always save a bit of parsley for a final fresh sprinkle.
Star Anise: This is my “secret” ingredient. It won’t make your soup taste like candy, I promise—it just brings a soft, background warmth that makes people ask, “What’s that flavor?”
Beef Stock: I use low-sodium so I can control the saltiness. Homemade or store-bought, both work.
How I Make It at Home
Step 1: Season the oxtails. I sprinkle salt and pepper generously and let them sit while I chop the veggies. This gives the seasoning time to sink in.
Step 2: Sauté the veggies. I cook the onions, carrots, celery, and garlic until soft and lightly golden. It already starts smelling good here.
Step 3: Add the flour and tomato paste. This step helps thicken the soup and adds a little color and depth.
Step 4: Deglaze with wine. I pour in the wine and scrape up all the good bits stuck to the bottom. Those browned bits are pure flavor.
Step 5: Simmer the soup. I add the oxtails back in, pour in the broth, and toss in the herbs and star anise. Then I let it simmer on low heat for about 2–3 hours, just enough time to clean the kitchen, fold some laundry, or sneak in an episode of my favorite show.
Step 6: Finish and serve. Once the meat is buttery soft, I pull the oxtails out, remove the bones, and shred the meat. Then I return it to the pot, stir, taste, and serve with crusty bread or a scoop of rice.
Want to Cook It Faster?
Slow Cooker: Start on the stovetop to build flavor, then transfer everything to a slow cooker. I’ve done this when I had errands to run, and it came out just as delicious. Cook on low for 6–8 hours or high for 2–3.
Instant Pot: Brown everything in the Instant Pot using sauté mode, then pressure cook for around 45 minutes. It’s my go-to method when I’m short on time but still want that slow-cooked taste.
Extra Tips from My Kitchen
Brown the oxtails well. Don’t skip this step—it adds a meaty richness that makes a big difference.
Skim the fat. Oxtails can be fatty. Once the soup cools a bit, you’ll see the fat float to the top—just skim it off with a spoon if it feels too heavy.
Make it a meal. I often stir in a few baby potatoes or leftover rice toward the end to bulk it up. You could even toss in some chopped spinach or kale for extra greens.
Finish with fresh herbs. A sprinkle of parsley or even a squeeze of lemon can brighten things up beautifully at the end.
How I Store and Reheat It
Fridge: Keeps well for 3–4 days. I usually portion it into containers so I can grab a quick lunch later.
Freezer: This soup freezes like a dream. Let it cool completely, then transfer to airtight containers or freezer bags. It’ll keep for up to 3 months.
Reheating: If frozen, I thaw it overnight in the fridge. Then I reheat on the stovetop over medium heat until hot, or use the microwave in 30-second bursts if I’m in a rush.
Common Questions
Can I make this without wine?
Absolutely. Just use more beef broth or even a splash of balsamic vinegar for a bit of tang.
Do I have to remove the bones?
Nope. If you don’t mind picking around them, you can leave the oxtails whole. But if I’m serving guests or packing leftovers, I like to take them out and shred the meat.
What’s the best way to serve this soup?
I usually serve it with warm bread or over a scoop of steamed rice. A side of roasted vegetables also makes it feel more like a full dinner.
Let me tell you—every time I make this oxtail soup, someone in the house sneaks a taste before it even hits the bowl. It’s the kind of meal that makes people linger at the table a little longer. If you try it, I hope it becomes one of your cozy weather staples too.
Whenever it gets cold, this soup is the first thing on my mind. And once you taste it, I bet it’ll be yours too.
Oxtail Soup
If you're looking for a soul-warming bowl of comfort, this oxtail soup delivers in every way. Tender, fall-apart pieces of oxtail simmered slowly with herbs, garlic, and root veggies in a rich beef broth—it’s everything a cozy winter meal should be. This one-pot wonder is deeply satisfying and only gets better the next day!
Ingredients
- 3 pounds oxtails, chopped
- ¼ cup oil
- 1 small onion, chopped
- 2 large carrots, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 tablespoon flour
- 2 tablespoons tomato paste
- ½ cup red wine (or substitute with extra beef broth)
- 8 cups beef broth
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 bay leaves
- 3 sprigs fresh thyme
- ¼ cup fresh parsley
- 1 star anise
Instructions
- Start by patting the oxtails dry and seasoning them generously with salt and pepper. Let them sit while you prep the rest.
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Toss in the chopped onion, carrots, and celery. Stir them around until they begin to soften, then add in the minced garlic and let it cook for a minute or so until fragrant.
- Sprinkle in the flour and stir to coat the vegetables—it should start to brown slightly and thicken. Quickly stir in the tomato paste and let everything cook together for another minute.
- Pour in the red wine to deglaze the pot, scraping up all those flavorful bits stuck to the bottom. Add the bay leaves, thyme, parsley, and star anise.
- Now it's time to add the broth. Stir it in, then nestle the seasoned oxtails into the liquid. Bring everything to a simmer, lower the heat, cover the pot, and let it cook low and slow for about two hours—until the meat is tender and nearly falling off the bone.
- Once done, fish out the bones and bay leaves. Shred the oxtail meat into the soup and give it a taste—add a pinch more salt or pepper if needed. Ladle into bowls and serve piping hot.
Notes
- To store: Let the soup cool completely before transferring to an airtight container. Refrigerate for up to 4 days.
- To freeze: Place cooled soup in a freezer-safe container and freeze for up to 3 months.
- To reheat: Warm it on the stovetop over medium heat or in the microwave in short bursts, stirring occasionally.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 523Total Fat 32gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 156mgSodium 1532mgCarbohydrates 5gFiber 1gSugar 1gProtein 49g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
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