Oxtail Soup Recipe

Oxtail soup is a classic dish that has been enjoyed by many cultures around the world. The origins of this hearty soup can be traced back to ancient times when people utilized every part of the animal for food. Oxtails, which refer to the tail of cattle, were often considered an inexpensive cut of meat due to its tough and bony nature. However, people soon realized that with slow cooking and proper seasoning, oxtails could be transformed into a flavorful and rich soup.

Fun Fact: Oxtail soup gained popularity in Western cuisine during the 18th century. It was commonly served as a nourishing and comforting dish, especially during cold winter months. Today, it remains a beloved dish in many cultures and is enjoyed for its unique flavor and tender meat.

Now, let's dive into a recipe for Oxtail Soup that combines the flavors of the oxtails with aromatic herbs and vegetables:

- 2 large oxtails, washed and cut into pieces
- 1 onion, finely chopped
- 1 tablespoon of drippings (such as olive oil)
- 4 quarts of cold water
- 1 tablespoon of salt
- 1 tablespoon of mixed herbs (such as thyme, rosemary, and bay leaves)
- 4 cloves
- 4 peppercorns
- Assorted vegetables (carrots, celery, potatoes), cut into fancy shapes
- Optional: additional herbs for garnish (such as parsley)


1. In a large pan, heat the drippings (or olive oil) over medium heat. Add the finely chopped onion and sauté until it turns a deep golden brown. This will enhance the flavor of the soup.

2. Add the oxtail pieces to the pan and brown them on all sides. This step helps to develop a rich caramelized flavor in the meat.

3. Transfer the browned oxtails and onions to a soup kettle or large pot. Add the cold water, salt, mixed herbs, cloves, and peppercorns. These seasonings will infuse the soup with aromatic flavors.

4. Bring the pot to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for about 3-4 hours. This slow cooking process will allow the oxtails to become tender and the flavors to meld together.

5. Occasionally skim off any fat that rises to the surface of the soup. This will help to remove any excess grease and ensure a cleaner, healthier soup.

6. After 3-4 hours, strain the soup to remove the oxtail bones and other solids. Use a fine mesh strainer or cheesecloth to achieve a clear and smooth broth.

7. If desired, return the strained soup to the pot and bring it back to a simmer. Add the assorted vegetables and cook for an additional 20 minutes or until the vegetables are tender. This step adds color, texture, and additional flavors to the soup.

8. Serve the oxtail soup hot, garnished with fresh herbs like parsley for a pop of freshness. The tender meat and flavorful broth will make for a comforting and satisfying meal.

Similar Dish: Oxtail soup is not the only delicious dish that can be made with oxtails. Another popular dish is braised oxtail, where the meat is slow-cooked in a rich sauce until it becomes melt-in-your-mouth tender. This dish is often served with rice or mashed potatoes to soak up the flavorful sauce.

In summary, oxtail soup is a delightful dish that has a long history and is loved by many. With its rich flavors, tender meat, and nourishing qualities, it is no wonder that this soup has stood the test of time. Whether enjoyed on a cold winter day or as a special treat, oxtail soup is sure to warm both the body and soul.



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