Oxtail Soup

Name: Oxtail Soup
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 1kg oxtail pieces; 2 large carrots, diced; 2 stalks celery, diced; 2 onions, diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 200ml red wine; 1.5L beef stock; 2 bay leaves; 1 tsp thyme; 1 tsp Worcestershire sauce; salt and pepper to taste

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

Brown oxtail in batches in a hot pot. Remove.

Sauté vegetables 5 minutes. Add garlic and tomato paste.

Deglaze with red wine. Return oxtail.

Add stock, bay, thyme and Worcestershire. Simmer 3 hours.

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

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