Oxtail Soup - British Style
rICH. cOMFORTING. sATISFYING.
The mere mention of oxtails might not get your taste buds tingling, but let me assure you, this humble cut can create wonderful rich flavors when braised in a broth alongside some hearty root vegetables.
Is Oxtail Soup Really Made of Oxtails?
Darn close! First things first, let's clear up the name.
Oxtail Soup, once derived from the tail of an ox, now typically hails from our bovine friends.
So, it's all about beef these days, and the taste?
Well, it's often likened to succulent short ribs. These bony, fatty cuts are tailor-made for a good, slow braise. Because oxtail meat is inherently gelatinous, the broth it yields is nothing short of rich and velvety.
Where Is Oxtail Soup From?
Oxtail Soup knows no borders. It's a globetrotter, cherished in various cultures. You'll find delectable versions in Korean, Italian, Chinese, Jamaican and more. But allow me to tip my hat to the British for their rendition, which is a personal favorite. Here, oxtails are braised in a sumptuous tomato and beef broth, with potatoes and carrots adding their own unique charm.
How To Make British Style Oxtail Soup (Full Ingredient List & Instructions Below)
The path to culinary delight is a simple one. It's the passage of time, a full three hours of braising, that really weaves the magic in this dish. Patience is key, especially when it comes to browning the meat. No shortcuts here. Let that meat sizzle away until it forms a glorious brown, crisp crust – about 5-6 minutes per side at medium-high heat.
Once that's done, scoop out the browned beauties and drain about half the rendered fat from the pot. Now, in goes the onion and celery, sautéing until they soften up. Add some garlic for fragrance and then stir in the tomato paste, Worcestershire sauce and a splash of sherry (or water) to deglaze the pot. Those lovely seared oxtail segments rejoin the party, along with some herbs and beef broth. Ah, the tantalizing aroma of braising oxtails!
After a good 2 and a half hours of this slow cook, toss in the root vegetables and let them simmer away until they're tender, around 30 minutes or so.
Serving The Oxtail Soup
Don't forget to fish out that bay leaf, a small but crucial detail. My personal touch? I like to place a tail segment in each serving bowl, encircle it with those tender vegetables, and then pour the broth over the whole affair.
If you prefer an alternative route, you can extract the oxtail meat from the bones, shred it into tender morsels and return it to the soup for an extra layer of satisfaction. Finish with a sprinkle of fresh parsley and accompany this with a crusty loaf of bread, perfect for soaking up every drop.
And for those rare occasions when there's some left, keep it covered in the fridge for up to 5 days or stash it away in the freezer for up to 3 months in a freezer-safe container.
Ingredients
3 lbs. grass-fed oxtail beef cut into 3-inch segments
2 Tbsp. cooking oil, your choice (vegetable, canola, pork renderings, etc.)
2 tsp. salt
1 tsp. pepper
2 medium onions, peeled and chopped
2 stalks celery, chopped
3 cloves garlic, minced
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/3 cup sherry, optional
1 tsp. dried thyme
1 bay leaf
6 cups beef bone broth (Benefits of Bone Broth article)
1 lb. carrots, peeled and cut into 1/2-inch slices
3 large russet potatoes, peeled and cut into 1-inch cubes
1/4 cup chopped fresh parsley
Directions
Pat oxtail segments dry and season with salt and pepper. Set aside.
In a large heavy soup pot of Dutch oven, heat oil over medium-high heat.
Add oxtail segments, without crowding. Cook the meat undisturbed for 5 – 6 minutes, until a dark brown crust develops. Turn and continue searing all sides.
Transfer the meat to a clean bowl. Drain 1/2 the fat from the pan.
Reduce heat to medium. Add the onion and celery, and cook until the onions and celery have softened, 9 – 10 minutes.
Add the garlic, cooking until fragrant, about 30 seconds.
Stir in tomato paste and Worcestershire sauce.
Increase the heat to medium-high and add sherry if using or 1/3 cup broth. Stir to combine.
Add the oxtail segments and any juice that has accumulated on the plate back into the pot.
Add the thyme, bay leaf, and broth. Stir to combine. Bring the broth to a simmer and then reduce the heat to low. Cover the pot and simmer for 2 ½ hours, stirring occasionally.
Add the carrots and potatoes. Cover the pot and continue cooking for another 30 minutes. The meat should fall from the bone and the vegetables tender.*
To serve, spoon a tail segment into a large soup bowl, surround with the vegetables and ladle broth over all. Garnish with parsley.
Alternatively, remove the oxtail segments from the soup and shred the meat from the bone. Return the shredded meat to the soup and serve in large soup bowls.
Hope this was an enjoyable experience and meal with friends and family during a cool, autumn day.
Bon Appétit
-Jim