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Oxtail soup

Name: Oxtail soup - the way grandma made
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 10 persons
Cuisine: French
Ingredients: 1 kg oxtail; 1 onion; 500 grams carrots; 2 celery stalks; 2 garlic cloves; 70 grams tomato purée; 3 bay leaves; 4 sprigs of flat parsley; 6 cloves; 10 black peppercorns; salt to taste; dash of olive oil; 100 ml madeira (or cognac, port, red wine); 3 litres of water; 50 grams butter (optional); 50 grams flour (optional)

Listen to this recipe

Oxtail soup is a lightly thickened soup made from the tail of cattle. A real old fashioned classic which fills your house with mouthwatering aromas during the hours it's simmering.

Nutrition balance score

Great

8.2/10

Glycemic Index

Glycemic Load

36.48 (Low)

3.71 (Low)

Nutrition per serving

Kcal

292.40 kcal

Carbohydrates
Of which sugars

10.16 g
5.08 g

Total fat
Of which saturated fats

16.89 g
2.89 g

Proteins

21.74 g

Fiber

2.53 g

Sodium

420.04 mg

View all nutrients

Recipe oxtail soup

Recipe oxtail soup allergens

This recipe contains the following allergens. Click on the allergen to search for alternative recipes.

Made by Véronique

Published at 2022-12-11, this recipe is for 10 persons and takes 4 hours 15 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-09-28

Let's get started

Preparation time

15 minutes

Time cooking

4 hours

Total time

4 hours 15 minutes

Preparation – 15 minutes

Wash the carrots and celery; there is no need to peel the carrot. There is also no need to peel the onion and garlic cloves, the skin of the onion gives the broth a nice colour.

Roughly chop the onion, carrot and celery and crush the garlic cloves.

Finishing the oxtail soup – 4 hours

Heat olive oil in a large frying pan and fry the oxtail on both sides until dark brown. Remove the oxtail from the pan and sauté the onion, celery and carrot for around 10 minutes.

Add, and briefly fry the tomato purée, then deglaze the pan with the alcohol of your choice.

Place the oxtail back in the frying pan along with the crushed garlic cloves, bay leaves, cloves, black peppercorns, salt and the sprigs of parsley.

Pour 3 litres of water into the pan, place the lid on and bring to the boil. Once the water boils, turn the heat to low and simmer gently for at least 3 hours without a lid (or with the lid angled over the pan).

Occasionally skim any foam from the broth; this is best done with a slotted spoon.

Remove the oxtail from the stock and pick the meat from the bone/connective tissue. Strain the stock and discard the vegetables.

Season with black pepper and salt. You can serve the oxtail broth as is, or thicken it to make oxtail soup.

To do this, melt 50g of butter in a large saucepan and add 50g of flour to make a roux. Then, gradually add the stock, stirring constantly with a whisk until combined and smooth.

Place the meat pieces back into the soup and garnish with fresh parsley, if desired. Enjoy your meal!

Tips!

What is oxtail?

The tail of cattle is referred to as oxtail in the culinary world. The tail contains a lot of muscle tissue and is usually sold in pieces at the butcher's.

Where does oxtail soup come from?

Oxtail soup has many conflicting origin stories, but the most credible one is that it comes from France. Partly due to poverty, everything from the animal was traditionally used in France, which is how oxtail soup/broth was created.

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Nutritional values

Per 1 serving / piece:

Pay attention! These indicated nutritional values are based on standard tables and are therefore an estimated total. No rights can be derived from the data in the nutritional value table.

General

Kcal

292.40 kcal

Carbohydrates
Of which sugars

10.16 g
5.08 g

Total fat
Of which saturated fats

16.89 g
2.89 g

Proteins

21.74 g

Fiber

2.53 g

Sodium

420.04 mg

Show vitamines & minerals

Minerals

Iron

0.92 mg

Calcium

57.40 mg

Magnesium

14.22 mg

Potassium

14.22 mg

Phosphorus

46.29 mg

Copper

0.08 mg

Zinc

0.36 mg

Iodine

0.01 µg

Selenium

0.00 µg

Vitamins

Vitamine C

10.10 mg

Vitamine D

0.06 mg

Vitamine A

0.69 mg

Vitamine B1

0.05 mg

Vitamine B2

0.05 mg

Vitamine B6

0.09 mg

Vitamine B12

0.00 µg

Folic acid

15.80 µg

Vitamine E

0.03 mg

Vitamine K

0.00 µg

Vitamine K1

0.00 µg

Handy! Scroll this table horizontally to see all nutritional values per ingredient

Amount		Ingredient	Allergens	Kcal	Carbs	Carbs of which sugars	Fat	Fat of which saturated	Protein	Fibers	Sodium	Iron	Calcium	Magnesium	Potassium	Phosphorus	Copper	Zinc	Iodine	Selenium	Vitamin C	Vitamin D	Vitamin A	Vitamin B1	Vitamin B2	Vitamin B6	Vitamin B12	Vitamin B11	Vitamin E	Vitamin K	Vitamin K1
0.1	kg	oxtail		183.00	-	-	11.50 g	-	20.10 g	-	110.00 mg	-	15.00 mg	-	260.00 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
0.1		onion		4.50	0.76 g	0.76 g	0.03 g	0.01 g	0.15 g	0.31 g	1.13 mg	0.06 mg	3.75 mg	1.25 mg	21.88 mg	5.25 mg	0.01 mg	0.10 mg	-	-	0.81 mg	-	-	-	-	0.02 mg	-	1.25 µg	-	-	-
50	gram	carrots		13.50	2.35 g	2.20 g	-	-	0.40 g	1.45 g	15.00 mg	0.15 mg	15.00 mg	3.00 mg	90.00 mg	20.00 mg	-	0.05 mg	-	-	1.00 mg	-	0.55 mg	0.02 mg	0.02 mg	0.03 mg	-	7.50 µg	-	-	-
0.2	stalk	celery	celery	2.38	0.49 g	-	0.01 g	-	0.10 g	0.22 g	19.60 mg	0.06 mg	11.20 mg	1.40 mg	56.00 mg	5.60 mg	-	0.01 mg	-	-	4.20 mg	-	0.07 mg	0.01 mg	0.01 mg	0.01 mg	-	1.68 µg	-	-	-
0.2	clove	garlic		0.84	0.17 g	0.01 g	-	-	0.04 g	0.01 g	0.02 mg	0.01 mg	1.02 mg	0.12 mg	3.60 mg	0.78 mg	-	0.01 mg	0.01 µg	-	0.08 mg	-	-	-	-	-	-	0.02 µg	-	-	-
7	gram	tomato purée		5.32	0.98 g	0.70 g	-	-	0.24 g	0.20 g	31.50 mg	0.28 mg	2.10 mg	3.85 mg	59.50 mg	4.90 mg	0.03 mg	0.10 mg	-	-	2.10 mg	-	0.01 mg	0.01 mg	0.01 mg	0.01 mg	-	2.10 µg	-	-	-
0.3		bay leaves		0.94	0.22 g	-	0.03 g	0.01 g	0.02 g	0.08 g	0.15 mg	0.13 mg	2.50 mg	0.36 mg	1.59 mg	0.34 mg	-	-	-	-	0.14 mg	-	-	-	-	0.01 mg	-	0.54 µg	0.03 mg	-	-
0.4	sprig of	flat parsley		0.27	0.01 g	-	-	-	0.04 g	0.04 g	0.24 mg	0.06 mg	0.32 mg	0.40 mg	6.80 mg	1.04 mg	-	0.01 mg	-	-	1.28 mg	-	0.01 mg	-	-	-	-	0.96 µg	-	-	-
0.6		cloves		2.56	0.31 g	-	0.12 g	0.01 g	0.04 g	0.06 g	1.50 mg	0.05 mg	3.90 mg	-	6.60 mg	1.20 mg	-	-	-	-	0.48 mg	-	-	-	-	-	-	-	-	-	-
1		black peppercorns		0.31	0.05 g	-	-	-	0.01 g	0.02 g	0.04 mg	0.03 mg	0.40 mg	-	1.30 mg	0.18 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
		salt		-	-	-	-	-	-	-	240.00 mg	-	0.06 mg	1.74 mg	0.03 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
	dash of	olive oil		8.83	-	-	1.00 g	0.15 g	-	-	0.01 mg	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
10	ml	madeira	sulfites	15.00	1.30 g	1.30 g	-	-	-	-	0.50 mg	0.04 mg	0.50 mg	1.00 mg	10.00 mg	1.00 mg	0.01 mg	0.02 mg	-	-	-	-	-	-	-	-	-	-	-	-	-
0.3	litre	of water		-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-	-
5	gram	butter	milk	36.75	0.03 g	0.03 g	4.13 g	2.70 g	0.03 g	-	0.25 mg	0.01 mg	0.65 mg	0.10 mg	0.75 mg	1.00 mg	-	-	-	-	-	0.06 mg	0.05 mg	-	-	-	-	-	-	-	-
5	gram	flour	gluten	18.20	3.49 g	0.08 g	0.08 g	0.01 g	0.57 g	0.14 g	0.10 mg	0.05 mg	1.00 mg	1.00 mg	9.00 mg	5.00 mg	0.02 mg	0.06 mg	-	-	-	-	-	0.01 mg	0.01 mg	0.01 mg	-	1.75 µg	-	-	-
				292.40	10.16 g	5.08 g	16.89 g	2.89 g	21.74 g	2.53 g	420.04 mg	0.92 mg	57.40 mg	14.22 mg	527.04 mg	46.29 mg	0.08 mg	0.36 mg	0.01 µg	-	10.10 mg	0.06 mg	0.69 mg	0.05 mg	0.05 mg	0.09 mg	-	15.80 µg	0.03 mg	-	-