Oxtail Soup Medley
A slow, cozy pot of oxtails. Brown for depth, then simmer until the meat slips from the bone. Two paths: strict/minimal or veggie-aromatic.
Servings: 4–6 | Prep: 15–20 min | Cook: 3–5 hrs (total, incl. browning) | Total: 3½–5¼ hrs.
Ingredients — Base (both versions)
- Oxtails (trim if you prefer; I like to keep the fat)
- Fine sea salt, to taste
- Beef bone broth 4–6 cups (or water)
+ Veggie–Aromatic Version (optional)
- Red onion (1 large), garlic (4–6 cloves), ginger (1 thumb), tomato (1 large)
- Carrots (2–3), sliced
- Bay leaves (1–2)
- Optional heat: cayenne or small yellow peppers
+ Strict/Minimal Version (optional)
- Skip veggies/aromatics; a pinch of cayenne only if desired
Equipment
- Oven + roasting pan (or sheet pan)
- Dutch oven/stockpot with lid
- Tongs, ladle, fine sieve (optional)
Instructions
- Brown the oxtails (oven, preferred): Heat oven to 290–300°F / 145–150°C. Arrange oxtails in a pan and roast 2–3 hrs, turning once, until browned and some fat renders.
Stovetop option: Brown 6–8 min per side in tallow/ghee. - Aromatics (veg version): In a Dutch oven, sauté half the onion with garlic and ginger in a spoon of fat until translucent; add tomato and cook 2–3 min. (Skip for strict version.)
- Build the pot: Add browned oxtails (+ any pan juices), bone broth (or water) to cover, bay leaves (veg version), and salt. Bring to a gentle boil, then very low simmer.
- Simmer low & slow: Cover and cook 2–3 hrs, stirring occasionally and topping with hot water/broth to keep oxtails submerged, until fork-tender/falling off the bone.
- Finish veg version: Add carrots for 10–15 min until just tender. Stir in the remaining onion (for a little crunch) and adjust salt.
- Serve: Ladle into bowls. Spoon a little rendered oxtail fat over the top if you like.
Serving ideas
- Enjoy alone as a meal (my usual).
- Add thin raw onion slices for crunch.
- Optional pairing: a Cabernet Sauvignon or Merlot; or your preferred beer.
Notes
- Keep the simmer very gentle for tender meat and clear broth.
- The roasted, almost-brown bits add a pleasant smoky/ethnic note. You may want to avoid truly burnt scraps.
- Storage: Refrigerate 3–4 days; freeze up to 3 months. Gelatin will set when cold, which is normal.
This recipe is educational and not medical advice. Please personalize choices with a qualified clinician, nutritionist, or registered dietitian if needed. For food safety, rely on internal temperature rather than time alone.
