Ox Tail Soup

Savor the rich, hearty flavors of homemade Ox Tail Soup, a timeless comfort food perfect for cozy nights. This slow-cooked delicacy combines tender, fall-off-the-bone oxtail with a medley of hearty vegetables like potatoes, carrots, celery, and parsnips, all simmering in a deeply flavorful beef stock infused with garlic, thyme, and bay leaves. The soup’s long cooking time ensures that every ingredient melds into an unforgettably luscious broth that showcases the depth and richness of oxtail. Finished with a sprinkle of fresh parsley, this soul-warming soup is an all-in-one meal that pairs beautifully with crusty bread. Ideal for family dinners or meal prep, this recipe is a must-try for fans of slow-cooker or one-pot dishes. Whether you're seeking comfort food or a unique spin on a classic stew, Ox Tail Soup delivers every time.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 lbs oxtail, cut into segments
• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 8 cups beef stock
• 2 bay leaves
• 4 fresh thyme sprigs
• 2 potatoes, peeled and cubed
• 2 parsnips, peeled and chopped
• 1 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large, heavy-bottomed pot over medium-high heat.

Step 2

Season the oxtail with salt and pepper. Sear the oxtail pieces in the pot until browned on all sides, about 8-10 minutes. Remove the oxtail and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Step 4

Stir in the minced garlic and tomato paste, cooking for another 2 minutes until fragrant.

Step 5

Return the oxtail to the pot. Pour in the beef stock, ensuring the oxtail is fully submerged. Add the bay leaves and thyme sprigs.

Step 6

Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 2 hours, stirring occasionally.

Step 7

After 2 hours, add the cubed potatoes and chopped parsnips to the pot. Continue simmering for another 45 minutes to 1 hour, or until the oxtail is tender and the vegetables are cooked through.

Step 8

Remove the bay leaves and thyme sprigs. Adjust seasoning with additional salt and pepper if needed.

Step 9

Ladle the soup into bowls and garnish with chopped fresh parsley, if desired.

Step 10

Serve hot with crusty bread or your favorite side dish.

Nutrition Facts

Serving size	3708.1 grams (3708.1g)

Amount per serving	% Daily Value*
Calories	3177

Total Fat 196.90g	252%
Saturated Fat 74.90g	375%
Polyunsaturated Fat 2.80g
Cholesterol 817mg	272%
Sodium 10357mg	450%
Total Carbohydrate 96.30g	35%
Dietary Fiber 17.10g	61%
Total Sugars 23.40g
Protein 223.00g	446%

Vitamin D 0IU	0%
Calcium 480mg	37%
Iron 33mg	181%
Potassium 5888mg	125%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.1%

Protein: 29.3%

Carbs: 12.6%