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Oxtail Soup
A deeply rich British oxtail soup with root vegetables and bay. Browning the oxtail in batches, rather than crowding the pot, builds the deep, savoury base this long-simmered soup depends on.
Total time
200 min
Prep
20 min
Cook
180 min
Difficulty
hard
Cuisine
British
Ingredients
1kgoxtail pieces
2large carrots, diced
2 stalkscelery, diced
2onions, diced
4 clovesgarlic, minced
2 tbsptomato paste
200mlred wine
1.5Lbeef stock
2bay leaves
1 tspthyme
1 tspWorcestershire sauce
salt and pepperto taste
Instructions
1
Brown oxtail in batches in a hot pot. Remove.
2
Sauté vegetables 5 minutes. Add garlic and tomato paste.
3
Deglaze with red wine. Return oxtail.
4
Add stock, bay, thyme and Worcestershire. Simmer 3 hours.
5
Remove oxtail. Shred meat. Return to soup. Season.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
150
Protein
6.1g
Fat
1.8g
Carbs
22.1g
Fiber
5.2g
Sodium
1486mg
Reviews
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★★★★★
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