Tiffany Haney
Oxtail soup is a hearty stew with a rich broth and tender meat that can be enjoyed all year round. It is best cooked slowly to allow the flavours to meld and the meat to become fall-off-the-bone tender. The soup can be made in a crock pot or slow cooker, taking anywhere from 4 to 10 hours, depending on the recipe. The oxtails are first browned in oil or butter and then transferred to the slow cooker with vegetables, spices, herbs, wine, and broth or stock. The soup is then cooked on low heat until the meat is tender, and it can be served with bread, polenta, rice, or cornbread on the side.
| Characteristics | Values |
|---|---|
| Type of Dish | Soup, Stew |
| Main Ingredient | Oxtail |
| Other Ingredients | Onion, Garlic, Thyme, Oregano, Bay Leaves, Red Wine, Tomato Paste, Beef Broth, Salt, Pepper, Potatoes, Carrots, Celery, Green Beans, Scotch Bonnet Pepper, Worcestershire Sauce, Smoked Paprika, Allspice, Beans, Spinach, Bok Choy, Mustard Greens, Rice, Bread, Cornbread |
| Cooking Time | 7-10 hours |
| Cooking Temperature | Low |
| Cooking Method | Crock Pot, Slow Cooker, Stovetop, Pressure Cooker, Instant Pot |
| Servings | 8 |
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What You'll Learn
Ingredients: oxtail, onion, garlic, wine, broth, herbs
Oxtail soup is a hearty dish that requires long, slow cooking, so a crock pot is the perfect appliance for this recipe.
Ingredients:
- Oxtail
- Onion
- Garlic
- Wine
- Broth
- Herbs
You can also add a variety of vegetables, such as carrots, celery, and potatoes, to enhance the flavour and nutritional content of the soup.
Cooking Instructions:
Start by seasoning and browning the oxtail in a skillet with oil over medium heat. Transfer the browned oxtail to the crock pot. In the same skillet, add a little more oil and sauté the onions and garlic until soft and fragrant. Add the vegetables to the crock pot and pour in the wine. Return the oxtail to the crock pot and add the broth. Cover and cook on low for 7-11 hours, or until the oxtail is very tender.
For extra flavour, you can add herbs such as thyme, rosemary, and bay leaves, and season with salt and pepper to taste. If you'd like a thicker soup, you can add a slurry of flour and water towards the end of the cooking process.
Serve your oxtail soup with a loaf of bread, such as a baguette, to soak up the rich broth, or enjoy it over rice or mashed potatoes.
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Browning the oxtail
Firstly, season the oxtail with salt and pepper and set it aside. Heat oil in a large cast-iron pan or saucepan over medium heat. If using cast iron, use only about a tablespoon of oil. Add the oxtail and sauté, stirring frequently and scraping any browned bits from the bottom of the pan. You want to brown the oxtail on all sides, which should take around 5-7 minutes per side. The meat should sizzle as soon as it hits the pan and you should let it cook undisturbed until a light crust forms on the surface. Use tongs to turn the meat and repeat the process until all sides are browned.
Once the oxtail is browned, remove it from the pan and set it aside on a plate. If necessary, drain the oil, leaving about 1-2 tablespoons in the pan.
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Adding vegetables
Oxtail soup is a hearty, chunky stew with a rich broth and tender meat. It is perfect for cold winter days and can be served with bread, rice, or cornbread.
When adding vegetables to your oxtail soup, there are several options to choose from. The traditional route includes potatoes, carrots, and celery. You can also add a bag of mixed vegetables when you add the potatoes for a boost of colour and nutrition.
Some other vegetables that can be added to oxtail soup are:
- Cabbage
- Corn
- Peas
- Beans
- Spinach
- Bok Choy
- Mustard greens
If you want to add root vegetables, it is recommended to add them 30 minutes before the stew finishes cooking. Potatoes, turnips, and parsnips are great options as they take on the flavours of the rich cooking juices and add to the stew's thick, chunky texture.
For a complete vegetable experience, serve your oxtail soup with a side of potato salad, butternut squash risotto, or a crisp mango and jicama salad.
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Cooking in the crock pot
Oxtail soup is a hearty, chunky stew with a rich broth and tender meat that's perfect for cold weather. It can be made in a crock pot or slow cooker, which is ideal for breaking down the tough connective tissue in oxtails. Here's a step-by-step guide to cooking oxtail soup in a crock pot:
First, trim any large pieces of fat from the oxtails to reduce the oil in the finished stew. Season the oxtails with salt and pepper. Heat butter or oil in a skillet or heavy pot over medium heat. Add the oxtails and cook until browned, about 5 to 7 minutes per side. Remove the oxtails from the pan and set aside.
In the same pan, add onions, garlic, and optionally, celery and carrots. Cook until softened, about 3 to 5 minutes. Add spices and herbs like thyme, oregano, allspice, and bay leaves for extra flavour. You can also add a splash of red wine to deglaze the pot and enhance the beefy flavours. Stir in tomato paste, then pour in beef broth or stock.
Transfer the contents of the pan into your crock pot, along with the oxtails. Cover and cook on low for 7 to 8 hours, or until the meat is tender. For a faster option, cook on high for 4 to 6 hours. In the last 2 hours of cooking, add potatoes, carrots, and any other root vegetables you prefer. You can also add leafy greens like spinach or cabbage during the final 30 minutes to an hour of cooking.
Once the meat is falling off the bone, your soup is ready! Taste and adjust seasoning if needed. Before serving, cool the soup slightly to let the fat rise to the top, then skim it off with a ladle. Oxtail soup is best served hot with bread, cornbread, or rice to soak up the rich broth. Enjoy!
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Serving suggestions
Oxtail soup is a hearty dish that can be served in a variety of ways. It is often served with a loaf of bread, preferably a baguette, to soak up the soup. You can also serve it over white rice or mashed potatoes. If serving it as a standalone soup, pair it with potato salad, butternut squash risotto, or a crisp mango and jicama salad.
For a Southern-style meal, serve oxtail soup with a side of collard greens or green beans and potatoes, and finish with cornbread. For dessert, try a slice of sweet potato pie or peach cobbler.
You can also add potatoes or other root vegetables to the soup itself. Potatoes, turnips, and parsnips are great additions that will add to the thick, chunky texture of the soup. Leafy greens, such as spinach, bok choy, or mustard greens, can also be added for extra vegetables.
For a different flavour profile, try adding Asian sauces like fish sauce, miso paste, gochujang, or soy sauce. Alternatively, give it a Jamaican twist with Worcestershire sauce, allspice, and Scotch bonnet peppers. A splash of sherry at the end is typical in British oxtail soup.
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Frequently asked questions
It takes between 7 and 10 hours to cook oxtail soup in a crock pot. The longer cooking time is required because oxtail is a fatty cut of meat that benefits from low and slow cooking.
You will need oxtail, oil, onion, garlic, wine, beef broth, and herbs. Some recipes also include tomato paste, potatoes, carrots, celery, and green beans.
First, season and brown the oxtail in a skillet. Then, add the onion and garlic to the skillet and cook until soft. Transfer the contents of the skillet to the crock pot, add the wine and beef broth, and cook on low for 7-10 hours. Finally, add any additional vegetables and cook for a further 2-4 hours.
