📝 About This Recipe
This soul-warming soup is a masterclass in patience and deep, umami-rich flavors. Originating from humble rustic traditions, the oxtail is simmered until the collagen melts into a silky, velvet-like broth, while the meat becomes tender enough to fall away at the touch of a spoon. With a bouquet of aromatic root vegetables and a hint of red wine, this dish is the ultimate comfort for a cold winter's evening.
🥗 Ingredients
The Meat
- 3 pounds Oxtail (cut into 2-inch segments, excess fat trimmed)
- 2 teaspoons Kosher salt (plus more to taste)
- 1 teaspoon Black pepper (freshly cracked)
- 1/4 cup All-purpose flour (for dredging)
The Aromatics & Base
- 2 tablespoons Vegetable oil (high smoke point)
- 2 medium Yellow onion (diced into 1/2 inch pieces)
- 3 large Carrots (peeled and sliced into thick rounds)
- 2 pieces Celery stalks (diced)
- 4 pieces Garlic cloves (minced)
- 2 tablespoons Tomato paste (concentrated)
Braising Liquids & Herbs
- 1 cup Dry red wine (such as Cabernet or Merlot)
- 8 cups Beef bone broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 4 sprigs Fresh thyme (tied with twine)
- 2 pieces Bay leaves (dried)
Finishing Touches
- 2 medium Yukon Gold potatoes (cubed into 1-inch pieces)
- 1/4 cup Fresh parsley (finely chopped for garnish)
- 1 teaspoon Sherry vinegar (to brighten the flavor at the end)
👨🍳 Instructions
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1
Pat the oxtail pieces completely dry with paper towels. Season generously with salt and pepper, then dredge each piece lightly in flour, 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 crowding, sear the oxtail pieces until deeply browned on all sides (about 3-4 minutes per side). Transfer the meat to a plate.
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3
Reduce the heat to medium. In the same pot, add the onions, carrots, and celery. Sauté for 6-8 minutes until the onions are translucent and starting to brown.
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4
Add the minced garlic and tomato paste. Stir constantly for 2 minutes 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 all the 'fond' (the flavorful brown bits) from the bottom of the pot. Let the wine simmer for 3 minutes until reduced by half.
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6
Return the seared oxtail and any accumulated juices to the pot. Pour in the beef broth and Worcestershire sauce. The liquid should fully submerge the meat.
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7
Add the thyme sprigs and bay leaves. Bring the liquid to a gentle boil, then immediately reduce the heat to the lowest setting so the soup is barely simmering.
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8
Cover with a tight-fitting lid and simmer for 3 hours. Check occasionally to ensure the liquid isn't boiling vigorously; a slow simmer is key for tender meat.
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9
After 3 hours, add the cubed potatoes to the pot. Cover and continue to simmer for another 45-60 minutes, or until the meat is literally falling off the bone and the potatoes are fork-tender.
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10
Carefully remove the oxtail pieces from the soup. Once cool enough to handle, pull the meat off the bones, discard the bones and excess fat, and return the meat to the pot.
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11
Remove and discard the thyme stems and bay leaves. Skim any excess fat from the surface of the soup using a wide spoon.
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12
Stir in the sherry vinegar to cut through the richness. Taste and adjust seasoning with more salt or pepper if needed. Serve piping hot, garnished with fresh parsley.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust on the meat is where the soup's color and complex flavor come from. If you have time, make this soup a day in advance. The flavors develop overnight, and it's much easier to remove the solidified fat from the top once chilled. Always use a low-sodium broth so you can control the saltiness as the liquid reduces over the long cooking time. If the soup is too thin for your liking, mash one or two of the cooked potato cubes against the side of the pot to naturally thicken the broth.
🍽️ Serving Suggestions
Serve with a thick slice of toasted sourdough bread or a crusty baguette to soak up the rich broth. Pair with a glass of the same dry red wine used in the cooking, such as a bold Malbec. A simple side salad with a sharp lemon vinaigrette provides a refreshing contrast to the heavy, savory soup. For an extra touch of luxury, add a dollop of horseradish cream on top just before serving.