Oxtail Soup

A rich, slow-cooked soup made by browning oxtail, simmering with vegetables and red wine, then shredding the tender meat.

Healthy Soup Dinner Beef Slow-Cooked Oxtail

Estimated Nutrition

Calories

635.1

kcal / serving

2540.5 kcal total

Carbs

9.7g

per serving

38.6 g total

Fat

39.6g

per serving

158.4 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

200

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Tomato Puré

GrainsCereals

tbsp

Plain Flour

Liquids

300

Red Wine

1.5

Beef Stock

Meat

1.25

Oxtail

trimmed of fat and cut into pieces

NutsSeeds

piece

Bay Leaf

sprig

Thyme

piece

Black Peppercorn

OilsFats

tbsp

Olive Oil

Vegetables

piece

Onion

roughly chopped

stalk

Celery

roughly chopped

piece

Carrot

large, roughly chopped

Method

Stir in the shredded meat and heat through before serving.

Mix 1 tbsp flour with 3 tbsp hot soup and whisk back into the pan to simmer for 2 minutes.

Remove the solidified fat from the liquid and heat the remaining stock in a pan.

Shred the meat, discard bones, and refrigerate both meat and liquid separately overnight.

Remove meat and cook chopped vegetables for 5 minutes before adding herbs, peppercorns, and tomato purée.

Heat olive oil in a large casserole dish and brown the oxtail pieces over high heat.

Transfer meat to a plate to cool and strain the cooking liquid into a bowl.

Return oxtail to the pan, add 1.5l beef stock, and simmer covered for 2.5 to 3 hours.

Deglaze with 300ml red wine and simmer for a few minutes.