old fashioned oxtail soup recipe
The Best old fashioned oxtail soup recipe
I have been making old fashioned oxtail soup for years and it is one of those recipes that just feels like home. My family loves when I put a pot on the stove because the rich beefy flavor fills the whole house and makes everyone hungry. The oxtails get so tender they fall right off the bone and the broth turns into this deep savory soup that is perfect for cold days or when someone needs a little comfort.
This soup is not just delicious it is also packed with nutrients. Oxtail is high in collagen which is great for your skin and joints and the slow cooking process brings out all the minerals from the bones. I love that I can load it up with carrots celery and onions to make it a complete meal. Even my kids who are picky eaters ask for seconds when I make this.
Whether it is a Sunday dinner or a holiday gathering this old fashioned oxtail soup always gets compliments. It is one of those dishes that feels special but is actually simple to make. You just need a little patience for the long simmer and you will be rewarded with the most satisfying soup.
Old Fashioned Oxtail Soup
A rich and hearty oxtail soup that simmers low and slow for deep beef flavor. Tender oxtail meat falls off the bone in a savory broth with vegetables.
🥘Ingredients
For the Soup
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Old Fashioned Oxtail Soup Works
This old fashioned oxtail soup is a recipe I always come back to because it is filling and full of flavor. It works for any occasion from a quiet weeknight dinner to a big family gathering. I hope you give it a try and enjoy it as much as we do.
❓ Frequently Asked Questions About Old Fashioned Oxtail Soup
1. Can I make oxtail soup in a slow cooker?
Yes you can. Brown the oxtails and saute the vegetables on the stove first then transfer everything to a slow cooker. Cook on low for 8 to 10 hours or on high for 5 to 6 hours until the meat is tender.
2. How do I remove the fat from the soup?
After cooking let the soup cool to room temperature then refrigerate it overnight. The fat will solidify on top and you can easily scoop it off with a spoon. You can also use a fat separator if you are serving it right away.
3. Can I use other cuts of beef instead of oxtail?
Oxtail is best for this soup because it has a lot of collagen and marrow that makes the broth rich. But you can substitute beef shank or short ribs if you cannot find oxtail. The cooking time may be slightly different.
4. What vegetables can I add to this soup?
Carrots celery and onion are classic but you can also add parsnips turnips or potatoes. Add potatoes in the last 30 minutes of cooking so they do not get too mushy.
5. How long does oxtail soup last in the fridge?
Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors actually get better after a day or two. Reheat gently on the stove or in the microwave.
