From decadent brownies with frostingto light lemon meringuesand strawberry popsicles, here are some delicious dessert options to complete your meal. You can freeze this soup for six months if stored in a freezer-proof container. Let the soup cool completely before freezing it, and leave some space at the top of the container. ⭐️ Helpful Tools Transform this old-fashioned oxtail soup recipe into a meaty oxtail stewwith one simple change! Simply reduce the cooking liquid by two-thirds or less. It’s tasty served with make ahead mashed potatoesor wild blend rice.

Pat the oxtail pieces dry with paper towels then season with salt and pepper.Heat 2 tablespoons oil in a Dutch oven or a large soup pot set over medium-high heat.Working in batches, add half of the oxtails and brown on all sides, searing to a rich brown then transfer to a plate.Add an additional 2 tablespoons of oil to the pot and repeat with the remaining oxtail pieces.The soup is even better the next day.The flavors in this oxtail soup will intensify after refrigerating and reheating the next day. Add the carrots, parsnips, potatoes, oxtail meat and cooking liquid.Bring to a boil, then reduce the heat and simmer until the veggies are tender.

Waxy potatoes. Waxy potatoes like New potatoes, red bliss, and creamer potatoeshold their shape in soup better than starchy potatoes like Russets. If it’s your first time preparing homemade oxtail soup, you should know that the reason it produces a lot of flavor comes down to the long cooking time and the oxtails, of course. Store leftovers in an airtight container in the refrigerator for up to one week.When cold, the liquid will turn gelatinous (all that nutritious collagen from the oxtail bones!) but when reheated, it will liquify again. Using tongs, transfer the cooked oxtails to a plate and reserve. Remove and discard the bay leaves and the rosemary/thyme bundle.Transfer the cooking liquid into a smaller container and place in the freezer until the fat comes to the top and solidifies (about 1 hour).

Pasta 'n' Sauce

Dry red wine. The wine adds a rich flavor, but if you don’t cook with wine, just increase the beef broth. Our old-fashioned oxtail soup is an adaptation of his original recipe. We’ve added in a few other ingredients for flavor, but the gist of it is all the same.

Fresh herbs. We used rosemary, thyme, and bay leaves. If you tie the rosemary and thyme in a bundle with butchers twine, you can pull them out after the soup finishes simmering. You can also substitute the fresh herbs with dried herbs. Searing the oxtail adds flavor. It adds a rich brown crust and caramelizes the meat (the Malliard reaction). Make sure you work in batches. If you crowd the pot, they will steam instead of brown. Heat the remaining 2 tablespoons oil in the empty Dutch oven or soup pot and heat over medium-high.Add onions, leeks, and celery.Sauté until onions are translucent, about 5 minutes.Add the carrots, parsnips, potatoes, oxtail meat, remaining beef broth and the cooking liquid.Bring the soup to a boil, then reduce the heat to low. Cover and simmer until the vegetables are tender, stirring occasionally, about 20 minutes.

If you like this soup, you will also like our lamb soup, Dutch oven beef stewand our lamb stew with garlic polenta. Oxtail Soup Ingredients You can brown and simmer the oxtail up to one day in advance. Refrigerate the cooking liquid overnight to allow the fat to rise and solidify. Parsnips. Parsnips look a bit like white carrots but they are sweeter. If you can’t find parsnips, sweet potatoes would be a nice substitute. Oxtails are fatty and gelatinous and each oxtail piece has a lot of connective tissue. It needs a long, slow simmer to break down all the tough tissues and release the flavor and juices.

Our oxtail soup recipe doesn’t call for any special cleaning prep for the oxtails. Simply prepare them the same way you would any other stew meat. You can rinse them, but just be sure to pat them dry well with paper towels because wet meat doesn’t brown. What to Serve with Oxtail Soup Great oxtail soup simmers for a while and this traditional method is key to turning a very cheap cut of meat into a hearty beef soup. Additional vegetables of your choice can be addedor substituted. Sweet potatoes, cabbage, or root vegetables like rutabaga, and turnips are some suggestions. Add half of the beef broth, wine, tomato paste, garlic, herb bundle, and bay leaves to the pot and bring to a boil.Return the browned oxtail to the pot, then reduce the heat to low. Cover and simmer for 3 hours. Whenever I make this hearty oxtail soup recipe, it brings to mind happy memories of my dad. As a young teenager, I remember how the thought of eating ‘oxtails’ was offensive to me but when dad served it, I ate it with gusto! Every bowl of oxtail soup is a serving of coziness and nostalgia.

Super Noodles

Ladle the soup into serving bowls, garnish each serving with chopped parsley and enjoy with some warm crusty spelt sourdough bread, sour cream biscuits, or hot brown butter cornbread! Tips for the Best Oxtail Soup Aromatics.Onion, celery and carrots are the classic mix that lend that delicious, savory flavor to the soup.