Oxtail Soup (Classic British Recipe) (2024)

Oxtail soup is a classic British soup that is incredibly tasty. Detailed step by step directions for this oxtail soup recipe will give excellent results every time.

As a little girl in Scotland, I used to love when my mother made oxtail soup.

As an Amazon Associate I earn from qualifying purchases.

Unfortunately, when we moved to Michigan and no longer had a butcher nearby, oxtail soup became a thing of the past. It just wasn’t a popular cut of meat in the Midwest in the 70s. However, oxtail has made a comeback in popularity (at least here in Los Angeles) and it can be found at many grocers, including Costco.

What Kind of Meat is Oxtail?

As the word suggests, oxtail is simply the tail of a cow (or bull.) It is more intensely flavored, as most meat is which is bone-adjacent. In fact, there isn’t a lot of meat on oxtail, so it’s perfect for an oxtail soup recipe.

Is Oxtail Healthy?

Not surprisingly, oxtail packs a lot of nutrients, and health benefits. Oxtail meat is popular and often used in European (Italians love it), Asian, and Caribbean cuisine. However, unless you’re from the UK, you may not realize that it’s a classic in the British Isles. Wikipedia states that oxtail soup is believed to have been created in a part of London in the 17th century.

This oxtail soup recipe which I’m sharing is a traditional British dish, and if you taste it, you’ll understand why it has passed the test of time. Mrs. Beeton’s Cookery Book is one of my sources for the most authentic and traditional British recipes.

Another British recipe classic from Mrs. Beeton: Victoria sponge cake

If you’ve never cooked with oxtail before, don’t be intimidated. There’s nothing to it, except that oxtail needs to be cooked for a longer period of time to become tender.

This oxtail soup recipe isn’t a quick and easy soup that you can make and have ready within the hour, but if you follow my step by step directions and plan ahead, it will be well worth your time and effort!

Can I Freeze Oxtail Soup?

Yes, oxtail soup can be frozen with excellent results. Defrost in the fridge before reheating in a pot. Always bring frozen soup to a boil before serving.

Oxtail Soup Recipe

Slightly adapted from Mrs. Beeton’s recipe makes 4 servings

FULL PRINTABLE RECIPE BELOW

Ingredients

• oxtail
• flour
• extra virgin olive oil (use beef tallow to keep to the original)
• onion
• celery
• carrots
• beef stock
• thyme
• bay leaf
• salt
• pepper
• butter/beef tallow
• flour
• parsley

Step by Step Directions for Oxtail Soup

1. Cut the celery and onion into long slices, and the carrot into round slices.

2. Dredge the oxtail in the flour so that it is coated on all sides.

3. Set on a plate, then heat the olive oil in a Dutch oven or large, heavy pot over medium high heat.

4. Add the oxtail pieces to the hot oil and cook to brown on all sides. Adjust the heat as needed, then remove meat from the pot and set aside.

5. Keeping the pot over medium high heat, add the vegetables and sauté, stirring occasionally.

Fry until golden brown.

6. Next, add the oxtail back into the pot.

7. Lower the heat to medium and add the stock (you can add more or less to your liking, but note the end result of the oxtail soup will be more thin or more thick.)

8. Add the thyme, bay leaf and salt, and slowly bring to a boil. Reduce the heat upon boiling and simmer gently, covered with a lid, for at least 3 hours.

9. Remove from heat and allow to cool. CHILLING IS OPTIONAL: you can refrigerate for a few hours or overnight to make this step easier. Remove the fat from the top of the oxtail soup and discard (you can reserve some to make the brown roux, if desired.)

If the soup is cold, heat it slightly, so that the meat can be removed easily, place on a plate. Using your fingers, remove all the meat from the tail bones. Discard any fat.

10. Strain the soup through a sieve into another pot. Using a spoon, take out some of the carrot rounds, and set aside along with the oxtail meat. Keep the rest of the vegetables aside for later use.

Make the Brown Roux

11. In a small pot, melt the butter and/or beef fat reserved from the soup, then add the flour and stir over medium to medium high heat.

12. Continue to cook until the mixture turns a golden brown color.

13. Keeping the oxtail soup over low heat, add a little of the strained oxtail broth to the brown roux, and stir quickly. The mixture will absorb the liquid, then add a little more and continue until the roux is runny. This ensure no lumps in your oxtail soup.

14. Pour the roux into the soup and stir.

15. Place some of the reserved vegetables into a glass jug or deep bowl. The amount you use is up to you (I used about half of the veg, more of the onion and some carrots.)

16. Pour some of the oxtail broth into the jug so that it is well covered. Blend using an immersion blender until smooth (alternatively, you can do this in a small food processor or blender-be careful if the liquid is hot.)

17. Pour the blended vegetable mixture into the pot and stir.

18. Next add the reserved carrots and oxtail meat.

19. Using a small, fine sieve, remove the little bits of fat which will float to the top of the oxtail soup, and discard. Heat to boiling, taste for salt and pepper, adjust as desired, then simmer for 2 minutes.

Serve the Oxtail Soup

20. Ladle into serving bowls, being sure to scoop some of the oxtail meat into each bowl.

Sprinkle with freshly chopped parsley and serve with fresh, crusty bread.

Sign up for my free subscription and never miss another post!

If you try this oxtail soup recipe, please let me know what you think in the comments or reviews below, thank you!

Christina’s Cucina is a participant in the Amazon Services LLC Associate Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.