Oxtail Soup Recipe

This oxtail soup recipe is so rich and flavorful with tender fall-off-the bone oxtail in every bite! It is a thick hearty stew that will warm your stomach and your soul. (This recipe is gluten-free and dairy-free.)

5 from 1 vote

Print Pin

Course: Dinner, Soup

Cuisine: Gluten-Free

Prep Time: 30

Cook Time: 3

Total Time: 3 30

Servings:

Calories: 347kcal

Author: Capri Lilly

Ingredients

2.5 lbs Oxtail
2 tablespoons Cooking oil I like to use Beef Tallow
Salt and pepper to taste
1 Onion diced
2 Carrots sliced
3 Celery stalks chopped
6 Garlic cloves minced
2 inch Fresh Ginger, chopped (or 1/2 tsp ginger powder)
1 Habanero
2 tbsp Worcestershire sauce (ensure gluten-free if necessary)
¼ cup Tomato paste
½ cup Red wine optional
6 cups Beef broth or more to cover the ingredients
2 Bay leaves
3 Sprigs of fresh thyme
3 Sprigs Rosemary
2 tsp smoked paprika
2 tsp Dried oregano

Optional Add-ins

1 (15 oz) Can Butter Beans or Lima Beans drained and rinsed
10 ounces Oyster Mushrooms sliced
2-3 Medium Potatoes peeled and cut into cubes
1 tbsp cornstarch or gluten free flour + 1 tbsp water (if needed to thicken the stew)
2-3 cups Beef Broth if you would like more liquid in your stew, add more beef broth
Optional: chopped fresh parsley and green onions for garnish

Instructions

Prepare the Oxtail:

Rinse the oxtail pieces under cold water and pat them dry with paper towels. (You can also put them in a large bowl or water and clean the oxtails with fresh limes.)
Season the oxtail on both sides generously with salt and pepper.

Sear the Oxtail:

Heat the cooking oil in a large pot over medium-high heat. Working in batches, and not crowding the pan, sear the oxtails in hot pan on all sides until golden brown. Use tongs to remove oxtails to a plate, setting aside. Leave 2-3 tablespoons of the oil in the pan.

Saute Vegetables:

Add the onion, carrots, and celery to the pot and cook until translucent and softened, 3-5 minutes.
Add the garlic, ginger, and habanero, then stir and cook for 1 minute.

Prepare Sauce and Add Oxtails Back In.

Pour in the Worcestershire sauce and reduce until it is almost completely gone, stirring occasionally.
Pour in the red wine and reduce by half, stirring occasionally. Then stir in the tomato paste, Italian Seasoning, and paprika.
Add the oxtails back into the pot and cover with beef broth. Add in bay leaves, thyme, and rosemary. Give the pot a good stir to combine everything.

Bring the mixture to a boil, then simmer.

Bring to a boil. Then turn the heat to low, cover with the lid, and simmer for 2.5-3 hours until the meat is fork tender, occasionally stirring so the stew doesn't stick to the pan.
About 30-40 minutes before removing the stew from the heat, add the butter beans, potatoes, mushrooms, and any other optional add-ins Adjust the thickness of the soup by adding more beef (or chicken) stock. Simmer for 30-40 minutes.

Adjust Seasoning:

Remove the bay leaves and thyme sprigs.
Strip meat from the bones with a fork and return to the pot. (Optional) Taste the soup and adjust the seasoning with salt and pepper as needed.

Serve and Enjoy!

Ladle the soup into bowls and garnish with chopped fresh parsley or chopped green onion, if desired. Enjoy!

Notes

TO COOK IN THE SLOW COOKER:

Follow all the directions and bring the soup to a boil. Then transfer it to a slow cooker to simmer the soup. Cook on low for 6-7 hours. The soup is finished when the oxtail is tender and falls off the bone easily with a fork. Add any optional add-ins during the last hour of cooking.

goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

Nutrition