18 Hearty Oxtail Soup Recipes Delicious

There’s something undeniably comforting about a bowl of rich, flavorful oxtail soup—a dish that warms you from the inside out. Whether you’re battling the winter chill or simply craving a hearty meal, these 18 oxtail soup recipes are sure to delight. From classic takes to innovative twists, we’ve gathered the best to inspire your next kitchen adventure. Let’s dive into these delicious bowls of comfort!

Classic Jamaican Oxtail Soup

Warm up your kitchen with this hearty Classic Jamaican Oxtail Soup, a rich and flavorful dish that’s perfect for cozy family dinners.

Ingredients

• 2 lbs oxtail, cut into segments
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 scotch bonnet pepper, whole
• 1 tsp thyme, dried
• 1 tsp allspice, ground
• 6 cups beef broth
• 2 carrots, diced
• 2 potatoes, diced
• 1 cup butter beans, cooked
• Salt and pepper to taste

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the oxtail and brown on all sides, about 10 minutes.
2. Add the onion, garlic, ginger, scotch bonnet pepper, thyme, and allspice. Cook for 2 minutes until fragrant.
3. Pour in the beef broth, bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, or until the oxtail is tender.
4. Add the carrots, potatoes, and butter beans. Continue to simmer for another 30 minutes until the vegetables are soft.
5. Season with salt and pepper to taste. Remove the scotch bonnet pepper before serving.

The slow simmering process unlocks deep flavors from the oxtail, creating a soup that’s both robust and comforting.

Tip: For an extra layer of flavor, marinate the oxtail overnight with the allspice, thyme, and garlic before cooking.

Spicy Korean Oxtail Soup

Warm up your kitchen with this Spicy Korean Oxtail Soup, a hearty dish that brings the rich flavors of Korea to your table with a comforting kick.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 8 cups water
• 1 medium onion, sliced
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tsp sugar
• 1 tsp salt
• 2 green onions, chopped
• 1 tsp sesame oil

Instructions

1. In a large pot, cover the oxtail with water and bring to a boil. Skim off any foam that rises to the top, then reduce heat to a simmer. Cook for 2 hours, until the oxtail is tender.
2. Add the onion, garlic, and ginger to the pot. Stir in the gochujang, soy sauce, sugar, and salt. Simmer for another 30 minutes to blend the flavors.
3. Remove from heat and stir in the green onions and sesame oil. Serve hot.

The slow simmering process not only tenderizes the oxtail but also infuses the broth with a deep, spicy flavor that’s uniquely satisfying.

Tip: For an extra layer of flavor, toast the oxtail in the oven at 400°F for 20 minutes before boiling.

Rich and Creamy Oxtail Soup

There’s something deeply comforting about a bowl of rich and creamy oxtail soup, especially when it’s simmered to perfection with a blend of hearty vegetables and spices.

Ingredients

• 2 lbs oxtails, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, sliced
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups beef broth
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add oxtails and brown on all sides, about 10 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
3. Return oxtails to the pot. Add beef broth, tomato paste, thyme, salt, pepper, and bay leaves. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until oxtails are tender.
4. Remove oxtails from the pot. Shred the meat, discarding bones and fat, then return meat to the pot.
5. Stir in heavy cream and heat through for 5 minutes. Adjust seasoning if needed.

The slow simmering process not only tenderizes the oxtails but also creates a broth that’s incredibly rich and flavorful, with the cream adding a luxurious finish.

Tip: For an even deeper flavor, let the soup cool and refrigerate overnight before reheating and serving.

Traditional Italian Oxtail Soup

There’s nothing like a bowl of rich, hearty Traditional Italian Oxtail Soup to warm you up from the inside out. This recipe is a labor of love, simmering slowly to develop deep flavors that are absolutely worth the wait.

Ingredients

• 2 lbs oxtail, cut into segments
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 6 cups beef broth
• 1 cup red wine
• 1 bay leaf
• 1 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Season oxtail with salt and pepper, then brown on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and tomato paste, stirring for 1 minute until fragrant.
3. Return oxtail to the pot. Pour in beef broth and red wine, then add bay leaf and thyme. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until the meat is tender and falling off the bone.
4. Skim off any excess fat from the surface. Remove bay leaf. Stir in parsley, then taste and adjust seasoning with salt and pepper if needed.

The magic of this soup lies in the oxtail’s collagen, which melts into the broth, giving it an unbelievably silky texture. It’s a rustic dish that feels like a hug in a bowl.

Tip: For an even deeper flavor, let the soup sit overnight in the fridge before reheating and serving.

Vietnamese Pho-Inspired Oxtail Soup

Warm up with this Vietnamese Pho-Inspired Oxtail Soup, a hearty twist on the classic that’s packed with deep flavors and tender meat.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 8 cups water
• 1 large onion, peeled and halved
• 3-inch piece of ginger, sliced
• 2 star anise
• 1 cinnamon stick
• 2 cloves
• 1 tbsp coriander seeds
• 1 tbsp fish sauce
• 1 tsp salt
• 1 tsp sugar
• 8 oz rice noodles
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1/4 cup green onions, sliced
• 2 limes, cut into wedges

Instructions

1. In a large pot, bring the oxtail and water to a boil. Skim off any foam that rises to the top.
2. Add the onion, ginger, star anise, cinnamon stick, cloves, and coriander seeds. Reduce heat to low, cover, and simmer for 3 hours until the oxtail is tender.
3. Remove the oxtail from the broth. Strain the broth and return it to the pot. Stir in the fish sauce, salt, and sugar.
4. Cook the rice noodles according to package instructions. Drain and divide among bowls.
5. Top the noodles with the oxtail, bean sprouts, cilantro, and green onions. Ladle the hot broth over the top.
6. Serve with lime wedges on the side for squeezing.

The slow simmering of the oxtail creates a broth that’s rich and aromatic, perfectly complementing the fresh toppings for a bowl that’s both comforting and vibrant.

Tip: For an extra layer of flavor, char the onion and ginger under a broiler before adding them to the broth.

Slow Cooker Oxtail Soup with Root Vegetables

There’s nothing like coming home to the rich, comforting aroma of slow-cooked oxtail soup, especially when it’s packed with hearty root vegetables.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 1 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 large carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 1 large potato, peeled and cubed
• 6 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 bay leaves

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Brown the oxtail on all sides, about 3 minutes per side, then transfer to the slow cooker.
2. In the same skillet, sauté the onion and garlic until softened, about 3 minutes. Add to the slow cooker.
3. Add the carrots, parsnips, potato, beef broth, salt, pepper, thyme, and bay leaves to the slow cooker. Stir to combine.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the oxtail is tender and falling off the bone.
5. Remove the bay leaves before serving. Skim off any excess fat from the surface if desired.

The slow cooking process not only tenderizes the oxtail but also allows the flavors of the root vegetables to meld beautifully, creating a soup that’s deeply flavorful and satisfying.

Tip: For an extra layer of flavor, try browning the oxtail in batches to avoid overcrowding the skillet.

Caribbean Style Oxtail Soup with Dumplings

Warm up your kitchen with this hearty Caribbean Style Oxtail Soup with Dumplings, a comforting bowl that’s bursting with flavor and tradition.

Ingredients

• 2 lbs oxtail, cut into segments
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 scotch bonnet pepper, whole
• 6 cups beef broth
• 2 cups water
• 2 carrots, diced
• 2 potatoes, cubed
• 1 tsp thyme
• 1 tsp allspice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup flour
• 1/4 tsp salt
• 1/2 cup water

Instructions

1. Heat vegetable oil in a large pot over medium heat. Add oxtail and brown on all sides, about 10 minutes.
2. Add onion, garlic, ginger, and scotch bonnet pepper to the pot. Cook until onions are translucent, about 5 minutes.
3. Pour in beef broth and 2 cups water. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours.
4. Add carrots, potatoes, thyme, allspice, 1 tsp salt, and black pepper. Simmer for another 30 minutes.
5. For the dumplings, mix flour and 1/4 tsp salt in a bowl. Gradually add 1/2 cup water to form a dough. Divide into small pieces and add to the soup. Cook for 10 minutes until dumplings float.

The slow simmering of the oxtail melds the spices into a rich, deep flavor, while the dumplings add a delightful chewiness that makes every spoonful satisfying.

Tip: For an extra kick, gently pierce the scotch bonnet pepper before adding it to release more heat, but remember to remove it before serving if you prefer a milder soup.

Chinese Herbal Oxtail Soup

Warm up with this comforting Chinese Herbal Oxtail Soup, a nourishing bowl that’s packed with flavor and traditional herbs.

Ingredients

• 2 lbs oxtail, cut into segments
• 8 cups water
• 1 tbsp goji berries
• 1 tbsp dried red dates
• 1 tbsp dried longan
• 1 tbsp dried codonopsis root (dang shen)
• 1 tbsp dried astragalus root (huang qi)
• 1 tbsp dried yam (shan yao)
• 1 tbsp dried lily bulbs
• 1 tbsp dried fox nut (qian shi)
• 1 tbsp salt

Instructions

1. Rinse the oxtail under cold water and blanch in boiling water for 5 minutes to remove impurities. Drain and rinse again.
2. In a large pot, combine the oxtail, 8 cups water, goji berries, red dates, longan, codonopsis root, astragalus root, yam, lily bulbs, and fox nut. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 3 hours, skimming off any foam that rises to the surface.
4. Stir in 1 tbsp salt, then continue to simmer for another 30 minutes until the oxtail is tender and the broth is rich.
5. Serve hot, ensuring each bowl gets a mix of oxtail and herbs.

The slow simmering process extracts deep flavors from the oxtail and herbs, creating a broth that’s both hearty and healing.

Tip: For an even richer flavor, let the soup sit overnight in the fridge and reheat the next day.

Brazilian Feijoada Oxtail Soup

Warm up with a bowl of this rich and hearty Brazilian Feijoada Oxtail Soup, a comforting dish that brings the vibrant flavors of Brazil to your kitchen.

Ingredients

• 2 lbs oxtail, cut into segments
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced
• 2 cups black beans, soaked overnight
• 6 cups beef broth
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cumin
• 1/4 cup chopped cilantro

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, and red bell pepper. Cook until softened, about 5 minutes.
3. Return oxtail to the pot. Add black beans, beef broth, bay leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cumin. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 hours, or until oxtail is tender.
4. Remove bay leaves. Stir in 1/4 cup chopped cilantro. Serve hot.

The slow simmering process tenderizes the oxtail to perfection, while the black beans and spices create a deeply flavorful broth that’s uniquely satisfying.

Tip: For an extra layer of flavor, serve with a side of orange slices—the citrus brightens up the rich soup beautifully.

French Onion Oxtail Soup

French Onion Oxtail Soup

Imagine combining the deep, rich flavors of French onion soup with the tender, fall-off-the-bone goodness of oxtail—this soup is a cozy hug in a bowl.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 3 tbsp olive oil
• 4 large yellow onions, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• 1/2 cup dry red wine
• 6 cups beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 4 slices baguette, toasted
• 1 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Brown the oxtail on all sides, about 3 minutes per side. Remove and set aside.
2. In the same pot, add the onions and cook until caramelized, about 20 minutes, stirring occasionally. Add garlic, thyme, and bay leaf, cooking for another 2 minutes until fragrant.
3. Pour in the red wine to deglaze the pot, scraping up any browned bits. Return the oxtail to the pot and add beef broth, salt, and pepper. Bring to a simmer.
4. Cover and transfer to the oven. Cook for 3 hours until the oxtail is very tender.
5. Remove the oxtail from the soup. Shred the meat, discarding bones, and return the meat to the pot. Discard the bay leaf.
6. Ladle the soup into oven-safe bowls. Top each with a slice of toasted baguette and a generous sprinkle of Gruyère. Broil for 2-3 minutes until the cheese is bubbly and golden.

The magic of this soup lies in the slow-cooked oxtail, which infuses the broth with unparalleled richness, while the Gruyère-topped crouton adds a crispy, cheesy finish.

Tip: For an even deeper flavor, let the soup cool and refrigerate overnight before serving—the flavors meld beautifully.

Mexican Spiced Oxtail Soup

Warm up your kitchen with this deeply flavorful Mexican Spiced Oxtail Soup, a hearty dish that combines rich, tender oxtail with a symphony of spices for a comforting meal.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 6 cups beef broth
• 1 can (14.5 oz) diced tomatoes
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add oxtail and sear on all sides until browned, about 3-4 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
3. Stir in ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute until fragrant.
4. Return oxtail to the pot. Add beef broth and diced tomatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until oxtail is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

The slow simmering process not only tenderizes the oxtail but also allows the spices to meld beautifully, creating a soup with layers of flavor in every spoonful.

Tip: For an extra depth of flavor, toast the spices in a dry pan before adding them to the soup.

African Peanut Oxtail Soup

Warm up your kitchen with this rich and flavorful African Peanut Oxtail Soup, a comforting dish that blends savory oxtail with the creamy sweetness of peanut butter.

Ingredients

• 2 lbs oxtail, trimmed
• 1 tbsp vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 cups beef broth
• 1/2 cup smooth peanut butter
• 2 tomatoes, diced
• 1 sweet potato, peeled and cubed
• 1/4 cup cilantro, chopped

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, sauté the onion, garlic, and ginger until soft, about 3 minutes. Stir in the salt, black pepper, smoked paprika, and cayenne pepper.
3. Return the oxtail to the pot. Add the beef broth and bring to a boil. Reduce heat, cover, and simmer for 2 hours until the oxtail is tender.
4. Stir in the peanut butter, tomatoes, and sweet potato. Simmer for another 30 minutes until the sweet potato is soft.
5. Garnish with cilantro before serving.

The magic of this soup lies in the slow simmering of oxtail, which melds beautifully with the peanut butter to create a deeply satisfying broth.

Tip: For an extra layer of flavor, toast the peanut butter lightly before adding it to the soup.

Thai Coconut Oxtail Soup

Warm up with this rich and aromatic Thai Coconut Oxtail Soup, a comforting bowl that blends tender oxtail with creamy coconut milk and bold Thai flavors.

Ingredients

• 2 lbs oxtail, cut into segments
• 1 tbsp vegetable oil
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 2 tbsp Thai red curry paste
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 3 kaffir lime leaves
• 1 inch ginger, sliced
• 1 cup shiitake mushrooms, sliced
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat vegetable oil in a large pot over medium-high heat. Add oxtail and sear until browned on all sides, about 5 minutes.
2. Pour in chicken broth, coconut milk, and add Thai red curry paste, fish sauce, brown sugar, lemongrass, kaffir lime leaves, and ginger. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until oxtail is tender.
3. Add shiitake mushrooms and simmer for another 10 minutes.
4. Stir in lime juice and garnish with cilantro before serving.

The slow simmering process ensures the oxtail becomes fall-off-the-bone tender, while the coconut milk and Thai spices create a luxuriously smooth and flavorful broth.

Tip: For an extra layer of flavor, toast the lemongrass and kaffir lime leaves in a dry pan before adding them to the soup.

German Beer Oxtail Soup

Warm up with a bowl of this hearty German Beer Oxtail Soup, where rich flavors of oxtail meld beautifully with the deep notes of dark beer, creating a comforting dish perfect for chilly evenings.

Ingredients

• 2 lbs oxtail, trimmed
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2 cups dark German beer
• 4 cups beef broth
• 1 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf
• 1 tbsp chopped fresh parsley

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for another minute.
3. Return oxtail to the pot. Pour in dark German beer and beef broth. Stir in tomato paste, salt, black pepper, and bay leaf.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until oxtail is tender.
5. Remove bay leaf. Skim off any excess fat from the surface. Stir in chopped parsley before serving.

The slow simmering process allows the oxtail to become incredibly tender, while the dark beer adds a unique depth that sets this soup apart from traditional recipes.

Tip: For an even richer flavor, let the soup sit overnight in the refrigerator before reheating and serving.

Greek Lemon Oxtail Soup

Warm up with this comforting Greek Lemon Oxtail Soup, a hearty dish that combines tender oxtail with the bright flavors of lemon and herbs.

Ingredients

• 2 lbs oxtail, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 8 cups beef broth
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 cup fresh lemon juice
• 2 eggs
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add oxtail and brown on all sides, about 10 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Return oxtail to the pot. Add beef broth, bay leaves, and oregano. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until oxtail is tender.
4. Remove oxtail from the pot. Shred meat from the bones and return to the pot. Discard bones and bay leaves.
5. In a bowl, whisk together lemon juice and eggs. Slowly whisk in 1 cup of the hot broth to temper the eggs. Stir this mixture back into the pot. Cook on low heat for 5 minutes, stirring constantly, until the soup thickens slightly. Season with salt and pepper to taste.

The magic of this soup lies in the avgolemono technique—whisking eggs and lemon into the broth creates a silky, rich texture without any cream. Serve with crusty bread for a satisfying meal.

Tip: For an extra layer of flavor, roast the oxtail in the oven at 400°F for 20 minutes before browning it on the stove.

Indian Curry Oxtail Soup

Warm up your kitchen with this richly spiced Indian Curry Oxtail Soup, a hearty dish that brings together tender oxtail and aromatic spices in a flavorful broth.

Ingredients

• 2 lbs oxtail, cut into segments
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 4 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp brown sugar
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add the onion, garlic, and ginger. Cook until the onion is soft, about 5 minutes.
3. Stir in the curry powder, turmeric, cumin, and coriander. Cook for 1 minute until fragrant.
4. Return the oxtail to the pot. Add the beef broth, diced tomatoes, salt, black pepper, and brown sugar. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, or until the oxtail is tender.
5. Skim off any excess fat from the surface. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh cilantro.

The slow simmering process not only tenderizes the oxtail but also allows the spices to meld beautifully, creating a depth of flavor that’s both complex and comforting.

Tip: For an even richer flavor, let the soup sit overnight in the fridge before reheating and serving.

Russian Borscht Oxtail Soup

Dive into the heartwarming depths of Russian cuisine with this rich and flavorful Borscht Oxtail Soup, a perfect blend of tender meat and vibrant vegetables.

Ingredients

• 2 lbs oxtail, trimmed of excess fat
• 1 large onion, diced
• 2 carrots, peeled and grated
• 3 beets, peeled and grated
• 2 potatoes, peeled and cubed
• 4 cups beef broth
• 2 tbsp tomato paste
• 2 tbsp white vinegar
• 1 tbsp sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• Fresh dill, for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, carrots, and beets. Cook until softened, about 5 minutes.
3. Stir in tomato paste, vinegar, sugar, salt, and black pepper. Cook for another 2 minutes.
4. Return oxtail to the pot. Add beef broth and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours.
5. Add potatoes and continue to simmer until potatoes are tender and oxtail is falling off the bone, about 30 minutes more.
6. Adjust seasoning with salt and pepper to taste. Garnish with fresh dill before serving.

The magic of this Borscht lies in the slow-cooked oxtail, which infuses the soup with a depth of flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, roast the beets before adding them to the soup.

Spanish Garlic Oxtail Soup

Warm up your kitchen with this rich and aromatic Spanish Garlic Oxtail Soup, a hearty dish that’s perfect for cozy nights in.

Ingredients

• 2 lbs oxtail, trimmed
• 2 tbsp olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 6 cups beef broth
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add oxtail and brown on all sides, about 5 minutes per side. Remove and set aside.
2. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
3. Stir in smoked paprika and ground cumin, cooking for 1 minute until fragrant.
4. Return oxtail to the pot. Add beef broth and bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 3 hours, until oxtail is tender.
5. Season with salt and pepper to taste. Remove bay leaf before serving.
6. Garnish with chopped fresh parsley.

The slow simmering process unlocks deep flavors from the oxtail, creating a soup that’s both luxurious and comforting. The smoked paprika adds a subtle warmth that’s unmistakably Spanish.

Tip: For an even richer flavor, let the soup sit overnight in the fridge before reheating and serving.

Conclusion

We hope these 18 hearty oxtail soup recipes inspire your next cozy meal! Each one promises rich flavors and comforting warmth, perfect for any home cook in North America. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for later. Happy cooking!

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