Oxtail Soup


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.

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Oxtail soup
Veronique van Ohmydish

Made by Véronique

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

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 29-12-2023

4 hours 15 minutes 10 people Soup
Oxtail soup


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  • 1 kg oxtail
  • 1 onion
  • 500 g carrots
  • 2 celery stalks
  • 2 garlic cloves
  • small can of tomato purée (70 grams)
  • 3 bay leaves
  • 4 sprigs of flat parsley
  • 6 cloves
  • 10 black peppercorns
  • salt to taste
  • dash of olive oil
  • 100 ml madeira, cognac, port or red wine
  • 3 litres of water
  • optional: 50 g butter + 50 g flour
Oxtail soup ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • large frying pan with lid
  • wooden spoon
  • kitchen tongs
  • large saucepan
  • large sieve

Oxtail Soup

4 hours 15 minutes 10 people Soup

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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.

Oxtail soup
Oxtail soup

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!

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Oxtail Soup: frequently asked questions

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.