Oxtail Soup(Monastery Style)
Monastery-style oxtail soup features tender meat, rich tomato flavors, and aromatic vegetables, perfect for hearty, comforting meals suited for gatherings or family dinners.
Ingredients
Instructions
- Brown the oxtails in butter.
- Add water, salt, pepper, bay leaf, and cloves; cook slowly until the meat is tender, about 2 1/2 hours, then add the bouillon cubes.
- Combine carrots, celery, and onions; blend together when finely diced.
- Add the diced vegetables to the soup along with canned tomatoes and tomato paste.
- Cook for about 20 minutes, ensuring not to boil.
- Brown the flour separately and slowly stir into the soup.
- Stir constantly until the flour is incorporated.
- Cut lemons into small pieces without peeling.
- Add the diced eggs, lemon pieces, and red wine to the soup.
- Let the soup set for 10 minutes before serving.
Tips & Substitutions
For a richer flavor, consider browning the oxtails until they are deeply caramelized. If you want a thicker soup, adjust the amount of browned flour to your desired consistency. You can substitute the red wine with grape juice or broth for a non-alcoholic version. Fresh herbs like thyme or rosemary can also enhance the flavor profile.
Serving Suggestions
Serve the oxtail soup hot, garnished with fresh herbs for a pop of color. It pairs beautifully with crusty bread or a side salad. For a complete meal, consider serving it alongside a light, refreshing dish like a Vegetarian Supper. The richness of the soup complements a simple green salad dressed with a Sweet Yogurt Dressing.
Storage & Reheating
Store leftover oxtail soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stove over low heat, adding a splash of water if needed to loosen the consistency. You can also freeze the soup for up to 3 months; just be sure to cool it completely before transferring to a freezer-safe container.
Nutrition & Diet Analysis (per serving)
Each serving of Oxtail Soup(Monastery Style) contains roughly 1679 calories, with 31g protein, 308g carbohydrates, and 46g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (280% of the Daily Value), and iron (215% of the Daily Value). Note that it is relatively high in sodium, at 2017mg per serving (88% 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 use a different type of meat instead of oxtail?
Yes, you can substitute oxtails with beef shanks or short ribs, though the cooking time may vary. These alternatives will provide a different texture and flavor but still yield a delicious soup.
How can I make this soup ahead of time?
You can prepare the soup a day in advance. Follow the recipe up to step 10, then let it cool completely before refrigerating. The flavors will meld overnight, making the soup even tastier when reheated.
Is there a way to make this soup less fatty?
To reduce fat content, use leaner cuts of beef and skim off any excess fat from the surface after cooking. Additionally, you can use low-fat beef broth instead of bouillon cubes for a lighter version.
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).