Oxtail Soup

Name: Oxtail Soup
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: French
Ingredients: 3 lbs beef oxtail, trimmed; 2 tbsp olive oil; 1 large yellow onion, chopped; 2 medium carrots, sliced; 2 celery stalks, sliced; 4 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 6 cups beef broth; 4 fresh thyme sprigs; 2 dried bay leaves; 1 tsp salt; 1/2 tsp black pepper, ground

A rich French-style broth loaded with tender oxtail, aromatic root vegetables, and herbs simmered in red wine.

200 minMediumServes 6480 cal/serving

FrenchSoupStovetopHigh ProteinLow CarbPaleoStandardGluten-FreeDairy-FreeNut-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeCorn-Free

Ingredients

3 lbs beef oxtail, trimmed
2 tbsp olive oil
1 large yellow onion, chopped
2 medium carrots, sliced
2 celery stalks, sliced
4 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
6 cups beef broth
4 fresh thyme sprigs
2 dried bay leaves
1 tsp salt
1/2 tsp black pepper, ground

Instructions

1

Season 3 lbs trimmed beef oxtail with 1 tsp salt and 1/2 tsp ground black pepper.
2

Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat and brown 3 lbs trimmed beef oxtail thoroughly on all sides, then remove to a plate.
3

Add 1 large chopped yellow onion, 2 medium sliced carrots, and 2 sliced celery stalks to the pot and cook for 5 minutes until softened.
4

Stir in 4 minced garlic cloves and 2 tbsp tomato paste, cooking for 1 minute until fragrant.
5

Pour in 1 cup dry red wine to deglaze the pot, scraping up any browned bits from the bottom.
6

Return 3 lbs trimmed beef oxtail to the pot, add 6 cups beef broth, 4 fresh thyme sprigs, and 2 dried bay leaves, then bring to a boil.
7

Reduce heat to low, cover, and simmer for 3 hours until 3 lbs trimmed beef oxtail reaches an internal temperature of at least 160°F and becomes fork tender.
8

Discard 4 fresh thyme sprigs and 2 dried bay leaves, skim excess fat from the surface, and serve hot.

Questions

How long does Oxtail Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Oxtail Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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