Oxtail Soup

Oxtail Soup Recipe

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Kathy Schroeder


As a child who grew up on a farm, with a huge garden, Mom fixed all kinds of things. When she made this, she used what ever vegetable was in abundance. Each batch was a little different, but it was always good! The broth has a rich flavor that satisfies the taste buds.


★★★★★ 1 vote

15 Min
8 Hr
Stove Top


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4 lbs.
(about 2 large meaty) oxtails, cut into chunks
1/4 cup
2 Tb.
oil (i like olive)
1 medium
tomato, peeled and chopped
onion, chopped
2 large
turnips, chopped
carrots, peeled and chopped
1 clove
garlic, crushed
bay leaf
3 cups
beef broth
1 cup
port wine (red wine vinegar may be substituted)
1/2 cup
chopped celery, leaves and all
salt and pepper
1/2 tsp.
black pepper
2 tsp.
worcesteshire sauce
1 1/2 Tb.
thyme, dried
1 Tb.

How to Make Oxtail Soup


  • 1Rinse Ox Tails, then Chop into 2 inch chunks. dredge in flour, and season with salt and pepper. Pour oil in skillet, and heat. Add flour covered tails, and brown.Remove from pan, put in crock pot. Next, sauté onions, only adding a little more oil if needed.
  • 2Crush garlic, then chop all vegetables. Put all ingredients in the pot.
  • 3Cook on low for 8 hours, or on high for 4 hours, until meat falls from the bone. Before serving, I like to remove and discard bones, and the bay leaf.
  • 4Note: This is really good served with Johnny Cake

Printable Recipe Card

About Oxtail Soup

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Healthy

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