Oxtail Soup with Red Wine and Root Vegetables
3.3
(34)
Ingredients
Serves 8
Preparation
Step 1
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Sprinkle oxtails with salt and pepper. Add oxtails to pot and brown on all sides, about 20 minutes. Add 10 cups water, beef broth and 2 cups wine. Bring to simmer. Reduce heat to medium-low. Cover partially and simmer gently until meat is tender, stirring occasionally, about 3 hours.
Step 2
Using tongs, transfer oxtails to large bowl. Carefully pour cooking liquid into 8-cup glass measuring cup or large bowl. Freeze cooking liquid until fat separates from liquid, about 45 minutes. Spoon fat from top of cooking liquid. Remove meat from oxtails; discard bones. Add meat to cooking liquid. (Can be made 1 day ahead. Cover and chill.)
Step 3
Heat 3 tablespoons oil in same pot over medium-high heat. Add onions, leeks, carrots, parsnips, garlic, thyme and bay leaf. Sauté until vegetables are golden, about 12 minutes. Add cooking liquid with meat and remaining 1 cup wine. Bring to boil. Add potatoes. Cover and simmer until potatoes are tender, stirring occasionally, about 20 minutes.
Step 4
Add parsley to soup. Season to taste with salt and pepper. Ladle into bowls.
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Reviews (34)
Back to TopAdd a little know how and it'll do pig .. sippin' good in Weaverville NC ..!
roccosherwo
Weaverville, NC
3/23/2020
Proportions are wrong, Time to soften meat to separate from bone is way inadequate. How do you get only 8 cups of broth when you put 16 in the pot? Since no seasoning is used until you cook the vegetables, the boiling meat stinks until you get to the seasoning phase. I have eaten good oxtail soup before (been a while) so I will keep looking for a good recipe. This isn't it...
Anonymous
Oklahoma City
5/24/2019
To previous commenter what is the difference between stock and broth? As a chef there is no difference. The use of different spices always adds a nice cultural change, I use 5 spice for chinese, moroccan spices, garum masala and have even initially braised them in a Miso broth with excellent results. The options with imagination are endless.
deenja69
4/28/2014
The soup came out great, though I made a whole bunch of modifications. - First, I used 1.5 lbs of oxtail (well trimmed by a knowledgable butcher, so there wasn't a ton of fat to skim off). I cut everything else by roughly 1/3, but went light on the water, and heavy on the red wine. This was perfect for 4 servings. - Second, I started with Beef Stock rather than broth, and salted it myself. I also added about 1.5 tsp of grounds cloves, 1 TB of cinnamon, and a pinch of brown sugar. This was a great move. Also, I omitted the Bay Leaf. - I made the oxtails and broth two days in advance (Sunday; served on Tuesday), and refrigerated them both. - Left the bones in, because it's more fun that way.
my_name
Boston
3/27/2014
The flavours are good but way way way way too much sodium. I never use bought soup bases they only add salt no real flavour embellishment.
weezy1
Manitoba, Canada
3/9/2014
This is delicious. Used only 64 ounces of beef stock and 2 cups of water and braised the oxtails for 3 hours in the oven at 325 degrees instead of simmering partially uncovered on the stovetop. Otherwise the recipe was followed. Note that it is important to thoroughly de-fat the braising liquid and remove the fat from the meat. I would give this four forks, but the website wouldn't cooperate.
tdlitt48
Moulton, Al
1/5/2014
Thankfully I heeded the advice to reduce the amount of water. I used 7 cups and even that was probably a bit too much--if I make this again I will halve it (5 cups). I also heeded the advice that the original recipe was too oniony. I only used the leeks and garlic, no onion, and I didn't miss the onion. This stew would be a solid 3 on the taste scale if the water were reduced. And the parsnips are an excellent touch. But still, there's something lacking here. I'll keep searching for my ideal oxtail stew recipe. P.S. If you follow the directions, this is NOT a fatty stew at ALL. I would suggest to those who thought it was: either you're not skimming all the fat off of the broth, or you're including the fat when you take the meat off of the bone. If you have trouble skimming the fat from the broth, try refrigerating overnight. It will form a hard shell that is easy to take off. The 45 minutes in the freezer didn't do that when I tried it.
parrot_person
Seattle
1/13/2013
In defense of oxtail soup, maybe the reviewers with bad results used poor wine. I've found that mediocre wine RUINS the dish...don't use cheap wine. PS, oxtail is good for you because you're boiling the marrow out of it.
Anonymous
12/7/2011
A lot of work but a tasty result PROVIDED you take the time to remove the fat.
sandyhd
Oregon
11/24/2011
Yuchy! Made for someone special who said it was good. It's the 1st thing I ever made that I did not even want to taste. Smelled yuchy. Neighbors dog loved it mixed in with his dry food. Why would anyone choose oxtail over chicken or any other meat. Greasy, gelatinous and gross.
stoli
Tamarac, FL
9/12/2011
I loved this version. It's a light and almost delicate soup, considering how fatty oxtail is. You can taste all the veggies and the oxtail shines. Used less liquid than called for but that's the only change. Skim, skim, skim that fat. I also got the oxtail from a butcher, not the grocery store.
Anonymous
Philadelphia, PA
3/31/2011
I was recently served oxtail soup for the first time ever, and it was so delicious, I was prompted to make my own upon seeing oxtails in the supermarket. So, never having made this soup before, I followed the recipe nearly verbatim. I had just shy of 3 lbs of oxtail, and cut back on some of the water. I used Yukon instead of Russets. I added about 1/2cup of leftover tomato puree too. I will say the soup is good, but not like the soup I was served by a friend. His was really silky, and beefy. My husband noted this soup seemed rather onion-y. I'm not sure what I may have done wrong..I did do the beef stock a day ahead to skim the fat off. All meat and cartilage was falling off the bones at the end of step 1. I have asked for my friend's recipe, but if I don't get it, I will still use this recipe again and try some tweaking...
Anonymous
walker valley ny
2/22/2011
I've been making oxtail soup for 24 years and I love this recipe! The addition of the red wine adds an elegant twist. The key to oxtail soup is in removing the fat. I always make it 2 days before serving so I can skim off as much fat as possible. Don't be afraid of oxtails - they are delicious!
brownsnlv
Las Vegas, Nevada
12/21/2010
I don't bother removing the meat from the bone and I add cheap stew beef, it falls apart and makes it heartier and still has the amazing ox tail flavor.
Anonymous
Matllacha
2/11/2010
I enjoy the gelatinous texture and rich taste of oxtail. I speed up the cooking by browning the oxtail and then cooking it in a pressure cooker along with four sprigs of thyme for 40 minutes under 10 pounds of pressure.
kudu2
Omaha, NE
2/3/2010
