📝 About This Recipe
This soul-warming soup is the ultimate expression of slow-cooking, turning a humble, gelatinous cut of beef into a silk-textured masterpiece. Deeply rooted in European farmhouse traditions, the broth is enriched by the natural marrow of the oxtail and a robust splash of dry red wine. Each spoonful offers fall-off-the-bone tender meat paired with sweet, earthy root vegetables for a dish that is as sophisticated as it is comforting.
🥗 Ingredients
The Meat and Sear
- 3 pounds Oxtail (cut into 2-inch segments, excess fat trimmed)
- 1/2 cup All-purpose flour (for dredging)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 3 tablespoons Vegetable oil (high smoke point for searing)
Aromatics and Base
- 2 large Yellow onion (diced)
- 3 large Carrots (peeled and cut into thick rounds)
- 3 pieces Celery stalks (chopped)
- 5 cloves Garlic (smashed and minced)
- 2 tablespoons Tomato paste (for depth and color)
Liquid and Herbs
- 2 cups Dry red wine (such as Cabernet Sauvignon or Merlot)
- 6 cups Beef bone broth (low-sodium preferred)
- 3 pieces Bay leaves (dried)
- 4 sprigs Fresh thyme (tied with kitchen twine)
- 1 tablespoon Worcestershire sauce (for umami)
Finishing Touches
- 2 medium Parsnips (peeled and diced)
- 1/4 cup Fresh parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Pat the oxtail pieces completely dry with paper towels. Season the flour with salt and pepper in a shallow bowl, then dredge each piece of oxtail until lightly coated, shaking off the excess.
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2
In a large, heavy-bottomed Dutch oven, heat the vegetable oil over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the oxtail until deeply browned on all sides (about 3-4 minutes per side). Remove and set aside on a plate.
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3
Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the onions are translucent and picking up the browned bits (fond) from the bottom of the pot.
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4
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the tomato paste turns a dark rust color and smells fragrant.
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5
Pour in the red wine to deglaze the pot. Use a wooden spoon to scrape up every bit of flavor from the bottom. Let the wine simmer and reduce by half, about 5 minutes.
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6
Return the seared oxtails and any accumulated juices back to the pot. Add the beef broth, Worcestershire sauce, bay leaves, and the bundle of thyme.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer very gently for 3 hours.
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8
After 3 hours, add the diced parsnips to the pot. Continue to simmer, covered, for another 45-60 minutes, or until the meat is literally falling away from the bone and the parsnips are tender.
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9
Carefully remove the oxtail pieces from the soup. Once cool enough to handle, you can either leave them whole or shred the meat off the bones and return the meat to the soup, discarding the bones and excess fat.
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10
Skim any excess fat from the surface of the soup with a wide spoon. Remove and discard the bay leaves and thyme sprigs.
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11
Taste the broth and adjust the seasoning with more salt and pepper if needed. Stir in the fresh parsley just before serving to brighten the flavors.
💡 Chef's Tips
For the best flavor, make this soup a day in advance; the flavors meld beautifully overnight and the fat is easier to remove once chilled. Don't rush the searing process; that deep brown crust on the meat is what provides the rich, mahogany color of the broth. If the soup is too thin for your liking, mash a few of the cooked parsnips against the side of the pot to naturally thicken the liquid. Ensure you use a 'dry' red wine; sweet wines will make the broth unpleasantly sugary once reduced. Always simmer, never boil, once the meat is back in the pot to ensure the meat stays succulent rather than becoming tough.
🍽️ Serving Suggestions
Serve in deep, warmed ceramic bowls with a thick slice of toasted sourdough bread for dipping. Pair with a glass of the same dry red wine used in the cooking process. A side of creamy mashed potatoes or buttered egg noodles makes this a truly filling feast. Add a small dollop of horseradish cream on top for a sharp, zesty contrast to the rich beef broth. A simple green salad with a sharp vinaigrette helps cut through the richness of the oxtail.