If you’ve ever craved a dish that’s both comforting and deeply flavorful, this Simple Homemade Oxtail Soup Recipe is about to become your new go-to. Rich, hearty, and simmered to perfection, this soup brings out the luscious tenderness of oxtail paired with aromatic herbs and fresh ingredients. It’s a soul-warming experience in a bowl that showcases how a few well-chosen ingredients can meld into something truly spectacular. Whether it’s a chilly evening or you just want to treat yourself, this recipe promises a satisfying meal that’s both simple and deeply rewarding.
Ingredients You’ll Need
Don’t be intimidated by a great soup like this—the ingredients are straightforward but pack a serious punch in transforming basic elements into a vibrant, savory dish. Each component plays a part, from imparting richness to adding brightness or texture, making this recipe wonderfully balanced and approachable.
- 1.5 kg oxtail: The star of the dish, oxtail provides silky, gelatin-rich meat and broth fullness.
- 1 lemon: Adds just the right touch of acidity to cut through the richness of the meat.
- Salt (to taste): Enhances and balances all the flavors without overwhelming.
- 1 tsp black pepper: Offers subtle heat and depth.
- 5 bay leaves: Infuse the broth with a mild herbal and slightly floral aroma.
- 1 whole garlic head: Roasts down into a mellow sweetness that enriches the soup.
- 2 large onions, chopped: Provide a natural sweetness and body to the broth.
- 1.5 cups chopped spring onions: Freshly chopped for a crisp, bright garnish that livens every spoonful.
How to Make Simple Homemade Oxtail Soup Recipe
Step 1: Preparing the Oxtail
Begin by salting the oxtail generously to season the meat thoroughly from the start. Boiling the oxtail with a fresh lemon for 30 minutes helps to tenderize the meat while adding a subtle tang that balances the soup’s richness. Once boiled, rinse under cold water to remove any impurities, ensuring a clear and flavorful broth.
Step 2: Simmering the Soup
Next, transfer the cleaned oxtail into a large pot and add the whole garlic head, chopped onions, salt, black pepper, and bay leaves. Cover everything with water and bring it to a steady boil over medium heat. This long, slow simmer for about three hours allows the oxtail meat to become incredibly tender and the broth to develop its signature robust flavor and body. Patience here truly rewards your taste buds!
Step 3: Finishing Touches
Once the meat is perfectly tender, remove it from the pot and strain the broth to separate any solids, leaving a clear and fragrant liquid. Arrange the tender oxtail pieces in serving bowls, ladle the rich broth over them, and finish with a generous sprinkle of chopped spring onions to add freshness and a lovely pop of color. Paired with steaming white rice, this soup becomes a complete, soul-satisfying meal.
How to Serve Simple Homemade Oxtail Soup Recipe
Garnishes
The chopped spring onions not only brighten the look of this soup but also add a fresh crunch that contrasts beautifully with the tender meat. For an extra touch, a squeeze of fresh lemon on top before serving can enhance the flavors even more and awaken your palate.
Side Dishes
This hearty soup pairs wonderfully with plain steamed rice, allowing the rich broth and meat to take center stage. You can also serve it alongside warm crusty bread or buttery mashed potatoes to soak up every luscious drop.
Creative Ways to Present
For a fun twist, try serving this soup in rustic bread bowls—perfect for an impressive and cozy presentation. Alternatively, add a scattering of fresh herbs like parsley or cilantro on top for an herbaceous finish that elevates the dish’s aroma and depth.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors will actually continue to develop, making it even tastier the next day.
Freezing
This Simple Homemade Oxtail Soup Recipe freezes beautifully. Separate the broth and meat into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup gently on the stovetop over low heat to preserve the tenderness of the oxtail and prevent the broth from becoming cloudy. Stir occasionally and only heat until warmed through for the very best texture and flavor.
FAQs
Can I use beef short ribs instead of oxtail?
While beef short ribs can work in a pinch, oxtail has a unique gelatinous quality that creates an irresistibly rich broth and tender meat that’s hard to replicate. For the fullest experience, sticking with oxtail is best.
Do I need to soak the oxtail before cooking?
There’s no need for soaking, but boiling the oxtail with lemon, as directed, helps tenderize the meat and remove impurities, which is a crucial step for a clean-tasting broth.
Can I make this recipe in a slow cooker?
Absolutely! After boiling and rinsing the oxtail, you can transfer all ingredients to a slow cooker and cook on low for 6 to 8 hours for equally tender meat and flavorful broth.
Is this soup spicy? Can I add chili?
The basic recipe is not spicy, making it a cozy comfort food. However, feel free to add your favorite chili peppers or hot sauce during cooking or as a garnish to suit your heat preference.
What’s the best cut of meat for oxtail soup?
The best cut is the traditional oxtail sections, which include the tail vertebrae and surrounding meat. They have the perfect balance of marrow, tendon, and connective tissue that break down into gelatine, giving the soup its rich texture.
Final Thoughts
I truly hope you give this Simple Homemade Oxtail Soup Recipe a try—it’s a dish that’s as rewarding to make as it is to savor. With a few simple ingredients and some patience, you’ll have a warm, deeply flavorful meal that feels like a big hug from the inside out. Perfect for sharing with family or cozying up on your own, this soup is destined to become a treasured classic in your kitchen.
Print
Simple Homemade Oxtail Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Caribbean
Description
This simple homemade oxtail soup is a rich, flavorful stew made by slow-cooking tender oxtail with aromatic herbs and vegetables, resulting in a hearty broth perfect for comforting meals. Enhanced with garlic, lemon, and bay leaves, it is a satisfying dish ideal for serving with rice.
Ingredients
Meat and Broth
- 1.5 kg oxtail
- 1 lemon
- Salt (to taste)
- 1 tsp black pepper
- 5 bay leaves
- 1 whole garlic head
- 2 large onions, chopped
Garnish
- 1.5 cups chopped spring onions
Instructions
- Prepare and boil the oxtail: Salt the oxtail generously and place it in a large pot with the whole lemon. Add enough water to cover the oxtail and bring it to a boil. Let it boil for 30 minutes, then remove the oxtail and rinse it under cold water to clean off any impurities, ensuring a clearer broth.
- Cook the soup base: In a large pot, combine the rinsed oxtail, whole garlic head, chopped onions, salt, black pepper, and bay leaves. Pour in enough water to cover all ingredients. Bring to a boil over medium heat, then reduce the heat to maintain a gentle boil, cooking uncovered for 3 hours to tenderize the meat and infuse the broth with flavors.
- Finish and serve: After cooking, carefully remove the oxtail pieces from the pot and strain the broth to remove solids and bay leaves. In serving bowls, place the tender oxtail meat and ladle the hot broth over it. Garnish with freshly chopped spring onions for added freshness and flavor. Serve the soup hot alongside steamed rice for a complete meal.
Notes
- Rinsing the oxtail after the first boil helps remove excess fat and impurities for a cleaner broth.
- Cooking times can vary depending on oxtail size; the meat should be very tender and easily pull away from the bone.
- This soup pairs excellently with steamed white rice or crusty bread for soaking up the delicious broth.
- For a richer broth, you can brown the oxtail pieces before boiling.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
