Oxtail Soup Recipe UK​

This delicious Oxtail Soup is a hearty and nutritious meal that’s perfect for cozy evenings. With tender meat simmered in a rich broth, it’s a simple dish that allows for flexibility using common ingredients. Enjoy it warm with crispy bread for a comforting finish.

Ingredients Needed

• 1½ kg (3.3 lbs) oxtail, cut into about 4 pieces
• A small handful of thyme sprigs
• 2 bay leaves
• Small bunch fresh parsley, leaves, and stalks separated
• ½ tsp black peppercorns, roughly crushed
• Small piece star anise
• ½ bottle red wine (about 375 ml or 1½ cups)
• 4 tbsp sunflower oil (or canola oil)
• 2 carrots, roughly chopped
• 2 sticks of celery, roughly chopped
• 2 garlic cloves, bashed once and peeled
• 1 tbsp plain flour (all-purpose flour)
• 1 tbsp ketchup
• 2 litres (8 cups) beef stock

How To Make Oxtail Soup

1. Marinate the Oxtail: Up to two days ahead, place the oxtail in a bowl and season with a little salt. Tie the thyme sprigs, bay leaves, and parsley stalks together; add to the bowl with the peppercorns and star anise. Pour over the wine, cover, and chill for up to 48 hours.
2. Preheat the Oven: Heat the oven to 160°C (320°F, 140°C fan/gas mark 4).
3. Brown the Oxtail: Lift the oxtail from the marinade, reserving the mixture. Heat a drizzle of oil in a large casserole pan and brown the oxtail in batches. Transfer to a plate and set aside.
4. Cook the Vegetables: Add another drizzle of oil to the pan. Cook the carrots, celery, and garlic until starting to brown. Stir in the flour and ketchup, cooking until you have a thick paste.
5. Combine Ingredients: Pour over the reserved marinade and simmer for 1 minute. Nestle the oxtail back into the pan and pour in as much stock as possible, reserving any extra stock for later. Bring to a gentle boil, skim off any froth, then cover and place in the oven for 3 hours 30 minutes, stirring once or twice until the meat is very tender.
6. Shred the Meat: Remove the soup from the oven and let cool slightly. Lift the oxtail from the broth, shred the meat using two forks, and discard the bones. Transfer the meat to a bowl.
7. Prepare the Broth: Sieve the liquid into another bowl and chill overnight. Remove any solidified fat from the top.
8. Finish the Soup: Tip the broth into a saucepan and simmer until silky, adding more stock if too thick. Stir in the shredded meat until warmed through. Season to taste, then ladle into bowls and scatter over parsley leaves, if desired.

Recipe Tips

• Marinate for Flavor: Marinate the oxtail for the full 48 hours if possible. This allows the flavors from the wine and herbs to penetrate the meat.
• Skim the Broth: While cooking, regularly skim off any froth or fat from the surface to keep the broth clear and flavorful.
• Thicken the Broth: If you prefer a thicker soup, mix an extra tablespoon of flour with a little water to create a slurry, then stir it into the simmering broth.
• Serve with Bread: Pair the soup with crusty bread or rolls for dipping, enhancing the overall dining experience.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover oxtail soup cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freeze: To freeze the soup, let it cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. To thaw, place it in the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat for about 10-15 minutes. Stir occasionally and cook until it reaches your desired temperature.

Nutrition Facts

Serving Size: 1 serving

• Calories: 433
• Total Fat: 33g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 3g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 29g

Try More Easy Soups:

• Fish Soup Recipe UK
• Cream Of Vegetable Soup Recipe UK​
• Easy Minestrone Soup Recipe UK​
• Lettuce Soup Recipe UK