Oxtail Soup

READY IN: 3hrs 20mins
Recipe by mollypaul

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Top Review by filaughn

I loved this soup! I had never eaten oxtails before, and loved the flavor they added, and how tender the meat was. I did refrigerate overnight, so I could take the solidified fat out, and it tasted great the second day after re-heating.

Ingredients Nutrition


  1. Melt butter, add pieces of tail in a large stockpot.
  2. When the meat begins to brown, add onion.
  3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
  4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
  5. Remove herbs.
  6. Separate meat of the oxtail from the bones; discard bones.
  7. Reheat soup and serve with a little of the meat in each bowl.

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