Ox Tail Soup
Rich and hearty ox tail soup with deep flavors of beef, vegetables, and herbs, perfect for comforting meals and suitable for slow-cooked savory dinners.
Ingredients
Instructions
- Wash the ox tail well and split into small joints.
- Melt the butter in a saucepan; add pieces of ox tail and cook until beginning to brown.
- Add diced onion and fry until the onion is a deep gold.
- Pour in the stock, then add sliced carrot and celery, tied thyme, parsley, and bay leaf.
- Stir in chopped tomatoes and claret.
- Season with Worcestershire sauce, peppercorns, and salt.
- Bring to a boil and let it simmer until the meat is tender and flavors meld.
- Serve hot.
Tips & Substitutions
For a richer flavor, consider using beef stock instead of regular stock. If you can't find ox tail, beef shanks can serve as a substitute. For a thicker soup, you can blend a portion of the soup and stir it back in. When browning the meat, ensure not to overcrowd the pan to achieve a good sear. This soup pairs wonderfully with crusty bread, like the one from No Bake Bread Pudding.
Serving Suggestions
Serve the ox tail soup hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or a side of Garlicky Carrots for a complete meal. For a heartier option, consider serving it with a side salad. A glass of claret can enhance the dining experience, echoing the wine used in the soup.
Storage & Reheating
Leftover ox tail soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat until heated through, stirring occasionally. For longer storage, you can freeze the soup for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Ox Tail Soup contains roughly 1698 calories, with 11g protein, 48g carbohydrates, and 165g fat. It is an excellent source of vitamin A (105% of the Daily Value), iron (59% of the Daily Value), and dietary fiber (46% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the ox tail and onions in a skillet first, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 4-5 hours until the meat is tender.
What can I use if I don't have claret?
If claret is unavailable, any dry red wine can be used as a substitute. Look for a wine that you enjoy drinking, as its flavor will concentrate in the soup. Alternatively, you can use beef broth with a splash of red wine vinegar for a similar acidity.
Is there a vegetarian version of this soup?
A vegetarian version can be made using hearty vegetables like mushrooms, carrots, and parsnips for depth. Replace the ox tail with mushrooms and use vegetable broth instead of stock. For added richness, consider adding miso paste or soy sauce to enhance the umami flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).