This oxtail soup recipe is rich and meaty, with the perfect thick brown sauce that clings to the beef. It's a perfectly deliciously and hearty dish. Yield: feeds 4 people a hearty portion
Course Soups and Stews
Prep Time 30minutes
Cook Time 8hours
Total Time 8hours30minutes
Author Stephanie Stiavetti
2poundsoxtailcut into 1″ segments
2-inchknobgingerpeeled and diced
One 14-ouncecandiced tomatoes with juice
1teaspoonfreshly-ground black pepper
1wholecarrotcut into 1″ rounds
1wholeparsnipcut into roughly 1″ rounds
5smallred potatoescut into quarters
1yamcut into roughly 1″ cubes
1sweet applecored and chopped
One 14-ouncecankidney beansdrained and rinsed
Freshly chopped parsleyfor garnish
If you’re preparing this recipe in a Dutch oven, preheat your oven to 200°F (93°C). If you’re using a slow cooker, get it ready by plugging it in and setting it to its lowest setting.
Brown the oxtail in a very hot pan. Remove to a large Dutch oven or slow cooker.
Add the olive oil to the pan you browned the oxtail in and turn the heat to medium. Once the oil shimmers, add the onions and cook, stirring occasionally, making sure to scrape along the bottom and get up all the meaty bits that stuck to the pan while you were browning the meat. Cook the onions just until they start to brown, about 5 minutes.
Stir the garlic and ginger into the onions and cook for another minute, until the garlic and ginger become extremely fragrant. Pour onions, ginger and garlic into Dutch oven on top of the oxtail.
Pour the can of tomatoes into the same pan you cooked the onions in again scrap the bottom to get up anything stuck to the pan. Add coriander, cardamom, cumin, ginger, salt and pepper, stirring well. Cook tomatoes over medium-low heat for 5 minutes, just until it begins to thicken, stirring occasionally.
Add beef stock to tomatoes and continue to cook until it comes to a simmer. While you’re waiting for the tomatoes and beef stock to heat up, add the carrot, parsnip, potatoes, yam, apple and kidney beans to the Dutch oven or slow cooker and mix well with the oxtail and onions.
Once the tomatoes and stock are at a simmer, add them to the Dutch oven or slow cooker. Give the whole thing a good stir to make sure the sauce covers everything, cover with a lid, and set to cook. For a Dutch oven, place it in your 200°F (93°C) oven and let cook undisturbed for 8 hours. If you’re using a slow cooker, turn it to the “LOW” setting and let cook for 8 hours.
Serve hot, garnished with fresh parsley. I serve my oxtail soup with the bones in because I’m too lady to pick them apart before serving – plus I think the bones add to the rustic feel of the dish. If you’re so inclined, feel free to pick out the bones before serving.