There's nothing like a bowl of Slow Cooked Oxtail Soup to warm your heart on a winter's day. As hearty as Korean oxtail soup or Hawaiian Oxtail soup, this soup isn't just broth it's a meal!
There are so many different ways to make oxtail soup, including instant pot oxtail soup or a slow cooker oxtail soup.
Some cultures make their own version like Korean oxtail soup, Hawaiian oxtail soup, Chinese Oxtail soup, and Jamaican oxtail soup.
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Jump to:
- Cultural Differences between the Types of Oxtail Soup
- Is Oxtail Soup Really Made from Oxtail?
- Ingredients
- Instructions for the Slow Cooked Oxtail Soup on Stovetop
- Instructions for Instant Pot Oxtail Soup
- Instructions for the Slow Cooker Oxtail Recipe
- Substitutions and Variations
- Equipment
- Storage
- Food Safety
- More Soup Ideas
- PIN It Here
- Recipe Details
- Comments
Soup is always enjoyed in the colder months and this Oxtail Soup is no exception. But don't let that stop you from making it any time of the year.
Cultural Differences between the Types of Oxtail Soup
As mentioned previously, different cultures put different ingredients in their version of oxtail soup. Here are the differences between cultures:
Korean Oxtail Soup
Korean's love their root vegetables. A Korean oxtail soup uses use root vegetables like daicon which is a korean radish. They also use soy and hot pepper to bring on the heat.
Hawaiian Oxtail Soup
Hawaiian's add ingredients like anise, ginger, peanuts, kai choy and green onions to create a flavor profile that's unique.
Chinese Oxtail Soup
Chinese oxtail soup contain ingredients like bay leaves and thyme. They'll also add noodles and sometime forgo the root vegetables all together.
Jamaican Oxtail Soup
A Jamaican oxtail soup usually contains ingredients that are sweet and savory like brown sugar and soy sauce. They will also contain spices like all spice. In addition to spices, they will also use browning which is slightly bitter and caramel in color to bring color to the dish.
This recipe for oxtail soup was inspired by my recipe for braised veal shanks which is a similar cut of meat but comes from the leg of a cow as opposed to the tail.
Serve this dish as an appetizer followed by Pasta with Broccoli, Baked Eggplant Parmigiana, or Avocado Toast with Tomato.
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Is Oxtail Soup Really Made from Oxtail?
In the old days oxtail came from the meat of the Oxen. What's an Ox? Well to put it simple both an ox and a cow are both bovine animals. Ox are usually draft animals which are used in heavy lifting as opposed to cows that are used to produce milk.
In short, oxtail comes from the meat of a cow. So don't go crazy looking for "ox" meat products.
Ingredients
For this basic slow cooked oxtail soup recipe, the following ingredients were used:
- Oxtail(cow's tail)
- Red Onion
- Yellow Potatoes
- Carrots
- Celery Stalks
- Bay leaves
- Worcestershire sauce
- Dry white wine
- Salt & pepper
- Olive oil
- Butter
- Beef stock
- Cherry tomatoes
- Garlic
- Green onion
- Cooked rice (optional)
See recipe card for quantities.
Instructions for the Slow Cooked Oxtail Soup on Stovetop
Drizzle worcestershire sauce over oxtail and let sit for 5 minutes.
Heat olive oil and butter in a medium pan. Brown oxtail on both sides. Set aside.
Deglaze pot with white wine, add garlic, celery, carrots, cherry tomatoes and onion and cook until the onion is translucent. Season with salt and pepper.
Transfer contents to a stock pot large enough to hold 4 to 6 cups of liquid.
Add oxtail to stock pot and add potatoes, carrots, bay leaves and beef stock.
If oxtail is not submerged in broth add water so that the liquid just slightly covers meat.
Bring to a gentle boil and continue to simmer gently for about 2 hours or until the meat is fork tender.
Hint: Remember to skim in fat residue that floats to the surface of your soup using a spoon or a mini strainer.
Instructions for Instant Pot Oxtail Soup
This recipe for Oxtail soup can easily be converted to Instant Pot Oxtail soup. Once you have browned your oxtail pieces and sauteed your vegetables, place them in your instant pot or pressure cooker with the broth and seasoning and cook on high for 45 minutes.
Instructions for the Slow Cooker Oxtail Recipe
If you have a slow cooker or can set your pressure cooker to slow cook, place the browned oxtail pieces, sauteed vegetables, broth and seasoning in the cooker and cook on low for 7 to 8 hours until fork tender.
Substitutions and Variations
Here are a few ideas on how you can make this dish different or fit a certain diet:
- Legumes - add legumes like beans
- Rice - add cooked rice, noodles or couscous if your are looking for some starch
- Corn - add a crunchy bite by including corn niblets
- Greens - add greens for extra anti-oxidants like baby spinach, broccoli or bok choy.
If you know how to make this recipe unique or suit your diet - go for it! Let me know what you did and how it turned out by leaving me a comment. I'd love to hear from you.
Equipment
Depending on the method you choose to make this recipe for oxtail soup, you'll need a pressure cooker, a slow cooker, a frypan and/or a large pot for the stove top.
This page contains affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site! As an Amazon Associate I earn from qualifying purchases.
Storage
This slow cooked oxtail soup is like any other soup where the longer it sits, the more the flavor infuses into the broth. Store unused portions in an airtight container refrigerated for 3 to 4 days.
If you don't think that you will consume leftover soup, place it in an air tight container in the freezer. Consume within a month to avoid that dreaded freezer burn.
Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
More Soup Ideas
- Homemade Sweet Corn Chicken Soup
- Italian Wedding Egg Drop Soup
- Leftover Turkey Soup Recipe
- Lentil and Carrot Soup
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Recipe Details
Slow Cooked Oxtail Soup Recipe
AmyG
There's nothing like a bowl of Slow Cooked Oxtail Soup to warm your heart on a winter's day. As hearty as Korean oxtail soup or Hawaiian Oxtail soup, this soup isn't just broth it's a meal!
There are so many different ways to make oxtail soup, including instant pot oxtail soup or a slow cooker oxtail soup.
No ratings yet
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Prep Time 20 minutes mins
Cook Time 2 hours hrs
Course Main Entrées
Cuisine Asian
Servings 4 People
Calories 765 kcal
Ingredients
- 700 grams Oxtail (cow's tail)
- 1 small Red Onion chopped
- 2 small Yellow Potatoes chopped
- 3 small Carrots
- 2 each Celery Stalks
- 2 each Bay leaves
- 2 tbsp Worcestershire sauce
- ½ cup Dry white wine
- 1 tsp salt
- ½ tsp ground pepper
- 3 tbsp Olive oil
- 1 tbsp butter
- 4 cups Beef stock
- 45 grams Cherry tomatoes (you can use regular tomatoes too)
- 1 clove Garlic, minced
- ½ cup green onion, sliced (garnish, optional)
- 1 cup Cooked rice optional
Instructions
Drizzle worcestershire sauce over oxtail and let sit for 5 minutes.
Heat olive oil and butter in a medium pan. Brown oxtail on both sides. Set aside.
Deglaze pot with white wine, add garlic, celery, carrots, cherry tomatoes and onion and cook until the onion is translucent. Season with salt and pepper.
Transfer contents to a stock pot large enough to hold 4 to 6 cups of liquid.
Add oxtail to stock pot and add potatoes, carrots, bay leaves and beef stock.
If oxtail is not submerged in broth add water so that the liquid just slightly covers meat.
Bring to a gentle boil, cover and continue to simmer gently for about 2 hours or until the meat is fork tender.
Notes
Fatty Residue
Because oxtail is a slightly fattier cut of meat, you will get some fat residue that floats to the top of your stew.
Skim the fat with a spoon or use a small strainer to skim the fat off the surface.
Nutrition
Serving: 2cupsCalories: 765kcalCarbohydrates: 40gProtein: 63gFat: 37gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 200mgSodium: 1567mgPotassium: 1135mgFiber: 4gSugar: 7gVitamin A: 6575IUVitamin C: 27mgCalcium: 117mgIron: 10mg
Keyword braised, hearty winter meal, oxtail, soup, winter
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