Oxtail Soup

A great use for oxtail.


prep 1:30       total 5:30


10 servings



7 lbs. oxtail, trimmed of fat and chopped
1 gal. beef broth
2 onions, peeled and halved
2 turnips, peeled and halved
2 carrots, peeled and halved
1 clove
1 bouquet garni
Chives, chopped, for garnish
Parsely, chopped, for garnish


Add oxtail to a stock pot, fill with water until the oxtail has been submerged in water. Bring to a boil. After 1 minute, empty stock pot into a colander. Rinse the grime off the oxtail and rinse out the stock pot.

Return the oxtail to the stock pot. Add beef broth. Bring the beef broth to a boil; turn down to a simmer and let simmer for 2 hours.

Push clove into one of the onion halves, then add the onions, turnips, carrots and the bouquet garni to the broth. Let simmer for another 1-1/2 hours.

Remove the oxtail; let sit until slightly cool. Remove the meat from the tail, slice the oxtail into 1/2 inch pieces and trim any excess fat.

Strain the beef broth and vegetables into a large bowl. Line a separate strainer with a cheese cloth folded over 3 times. Pour the beef broth through the cheesecloth back into the stock pot. Add oxtail back into the broth. Season with salt and pepper.

Ladle into bowls. Garnish with chives and parsley.

Author's Comments

This is a tasty soup. Will serve it next time as a broth for udon noodles.

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