5 One-Pot Oxtail Soup Recipes

You’re in for a treat with these five one-pot oxtail soup recipes! First, try the classic version, rich and comforting with melt-in-your-mouth oxtail. Feeling adventurous? Go for the Spicy Asian-Inspired soup, packed with ginger and chili heat. If veggies are your jam, the Hearty Vegetable Oxtail Soup is warm and satisfying with lots of fresh ingredients. For something creamy, whip up the Creamy Oxtail and Mushroom Soup; it’s absolutely indulgent. Finally, the Slow Cooker Oxtail Soup is perfect for those lazy days. Hungry yet? Stick around, there’s a lot more delicious info coming your way!

Classic Oxtail Soup

Title: Classic Oxtail Soup
Prep Time: 20 minutes
Cook Time: 180 minutes
Number of Servings: 6
Required Equipment List: Large pot, wooden spoon, ladle, knife, cutting board
Cuisine Type: Comfort Food

Classic Oxtail Soup is a hearty and nourishing dish that showcases the rich, deep flavors of slow-cooked oxtail. The oxtail is simmered until tender in a flavorful broth infused with aromatic vegetables and herbs, resulting in a soup that’s perfect for warming up on chilly days.

This dish is a true labor of love, requiring time to allow the flavors to develop fully, but the end result is a soul-satisfying bowl of comfort that will delight your family and friends.

This recipe captures the essence of traditional oxtail soup, highlighting the melt-in-your-mouth texture of the meat alongside the vibrant notes of carrots, celery, and herbs. As the oxtail stews, it releases its gelatinous goodness, creating a naturally thick and rich broth that’s both nourishing and delicious.

Serve it with crusty bread or over a bed of rice for a complete meal that will leave everyone feeling satisfied.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 4 cups beef broth
• 2 cups water
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot, browning on all sides for about 5-7 minutes. This step enhances the flavor of the meat and will contribute to the overall richness of the soup.
2. Once the oxtail is browned, remove it from the pot and set it aside. In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Return the browned oxtail to the pot and pour in the beef broth and water. Add the bay leaves, dried thyme, and additional salt and pepper to taste. Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a lid.
4. Let the soup simmer for about 2-3 hours, or until the oxtail is tender and falling off the bone. Stir occasionally and skim off any foam or fat that rises to the surface. The longer the soup simmers, the more flavorful it will become.
5. After the oxtail is tender, remove the pieces from the pot and let them cool slightly. Once cool enough to handle, shred the meat from the bones, discarding any excess fat and the bones themselves. Return the shredded meat to the pot, stirring to combine with the soup.
6. Allow the soup to simmer for an additional 10-15 minutes to meld the flavors. Taste and adjust the seasoning if necessary. Serve hot, garnished with fresh parsley for a pop of color.

Extra Tips: For an extra layer of flavor, consider adding a splash of red wine to the soup after sautéing the vegetables, allowing it to reduce slightly before adding the broth.

Oxtail can be rich, so feel free to lighten the soup with a splash of vinegar or a squeeze of lemon juice right before serving. This soup can be made ahead of time and reheats beautifully, making it perfect for meal prep or cozy gatherings. Enjoy the delightful warmth of this classic dish!

Spicy Asian-Inspired Oxtail Soup

Title: Spicy Asian-Inspired Oxtail Soup
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Number of Servings: 6
Required Equipment List: Large pot, cutting board, knife, wooden spoon, ladle, measuring cups, measuring spoons
Cuisine Type: Asian

This Spicy Asian-Inspired Oxtail Soup is a rich and flavorful dish that brings warmth and comfort to the table. The oxtail is simmered slowly to extract deep flavors, resulting in tender meat that easily falls off the bone. Infused with aromatic spices, ginger, and a hint of heat from chili peppers, this soup is perfect for warming up on a chilly day or impressing guests at a dinner party.

The addition of fresh vegetables and herbs adds brightness and complexity, making each spoonful a delight. The beauty of this soup lies in its simplicity and the depth of flavors achieved through slow cooking. As the oxtail simmers, it releases its natural gelatin, creating a luscious broth that’s both savory and satisfying.

This dish pairs wonderfully with steamed rice or crusty bread to soak up the delicious broth. Whether you’re looking to indulge in a hearty meal or explore bold flavors, this Spicy Asian-Inspired Oxtail Soup is sure to become a favorite.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1-inch piece ginger, sliced
• 2-3 Thai bird’s eye chili peppers, sliced (adjust to taste)
• 4 cups beef broth
• 2 cups water
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 2 carrots, sliced
• 1 cup daikon radish, sliced
• 2 green onions, chopped
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium-high heat. Add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic, sliced ginger, and chili peppers, cooking for an additional minute until fragrant.
2. Add the oxtail pieces to the pot, browning them on all sides. This step helps to develop a richer flavor in the broth. Once browned, pour in the beef broth and water, stirring to combine.
3. Season the broth with soy sauce, fish sauce, and sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the oxtail is tender and the meat is falling off the bone.
4. After 2 hours, add the sliced carrots and daikon radish to the pot. Continue to simmer for an additional 30 minutes, allowing the vegetables to become tender and flavorful.
5. Once cooked, taste the soup and adjust the seasoning if necessary. Serve the soup hot, garnished with chopped green onions and fresh cilantro. Offer lime wedges on the side for a burst of citrus that enhances the flavors.

Extra Tips: For an extra layer of flavor, consider adding a splash of sesame oil just before serving. If you prefer a milder soup, you can remove the chili peppers after simmering for a less spicy broth.

To save time, you can prepare the soup a day in advance; the flavors will deepen as it sits in the refrigerator overnight. Reheat gently before serving, and enjoy the heartwarming goodness of this Asian-inspired dish!

Hearty Vegetable Oxtail Soup

Title: Hearty Vegetable Oxtail Soup
Prep Time: 20 minutes
Cook Time: 2 hours
Number of Servings: 6
Required Equipment List: Large pot or Dutch oven, cutting board, knife, wooden spoon, measuring cups
Cuisine Type: Comfort Food

This Hearty Vegetable Oxtail Soup is a warm and satisfying dish that combines tender oxtails with a medley of fresh vegetables and aromatic herbs. Cooking the oxtails slowly allows the meat to become incredibly tender and flavorful while infusing the broth with rich, savory goodness.

This soup is perfect for chilly evenings or whenever you’re in need of a comforting meal that feels like a warm hug. Packed with nutrients from the vegetables and the deep flavor of the oxtails, this soup not only warms you up but also nourishes your body.

The addition of herbs like thyme and bay leaves enhances the overall aroma, while carrots, celery, and potatoes provide texture and heartiness. Serve this soup with crusty bread for a complete and satisfying meal that your family will love.

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Ingredients:

• 2 pounds oxtails
• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 medium potatoes, diced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups beef broth
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
• Chopped parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtails and sear them on all sides until they’re browned, which should take about 8-10 minutes. This step helps to build flavor in the soup.
2. Once the oxtails are browned, remove them from the pot and set them aside on a plate. In the same pot, add the diced onion and sauté for 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add the sliced carrots, celery, and diced potatoes to the pot. Stir the vegetables for about 5 minutes to allow them to soften slightly before adding the seared oxtails back into the pot.
4. Pour in the diced tomatoes, beef broth, dried thyme, and bay leaves. Stir everything together, making sure the oxtails are submerged in the broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours.
5. After the soup has simmered, remove the oxtails and let them cool for a few minutes. Once cool enough to handle, shred the meat from the bones, discarding any excess fat and bones. Return the shredded meat to the soup, stirring well to combine. Season with salt and pepper to taste and let it simmer for another 10 minutes.
6. Serve the soup hot, garnished with chopped parsley if desired. Enjoy with crusty bread or a side salad for a complete meal.

Extra Tips: For added depth of flavor, consider adding a splash of red wine to the soup after sautéing the onions. Allow it to evaporate before adding the broth.

You can also customize the vegetables based on what you have on hand, such as adding green beans, peas, or corn for additional color and nutrition. Leftover soup can be stored in the refrigerator for up to three days or frozen for future meals, making it a perfect make-ahead option.

Creamy Oxtail and Mushroom Soup

Title: Creamy Oxtail and Mushroom Soup
Prep Time: 20 minutes
Cook Time: 2 hours
Number of Servings: 6
Required Equipment List: Large pot, wooden spoon, knife, cutting board, measuring cups and spoons
Cuisine Type: Comfort Food

Creamy Oxtail and Mushroom Soup is a heartwarming dish that combines the rich flavors of tender oxtail with the earthiness of mushrooms, creating a comforting meal perfect for chilly evenings. The slow-cooked oxtail becomes incredibly tender, infusing the broth with an unmatchable depth of flavor, while the addition of cream brings a luscious smoothness that elevates the overall experience.

This soup isn’t only delicious but also nourishing, making it a fantastic choice for family gatherings or a cozy night in. As the ingredients simmer together, the aroma will fill your kitchen, inviting everyone to the table. This recipe allows for flexibility; you can add your favorite vegetables or herbs to customize the soup to your liking.

Served with crusty bread or over a bed of rice, this creamy oxtail and mushroom soup is sure to become a cherished staple in your home cooking repertoire.

Ingredients:

• 2 pounds oxtail, cut into pieces
• 8 ounces cremini mushrooms, sliced
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup heavy cream
• 2 tablespoons olive oil
• 2 teaspoons thyme
• 1 bay leaf
• Salt and pepper to taste
• Chopped parsley (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then add them to the pot in batches, browning them on all sides for about 5-7 minutes. Remove the oxtail and set aside.
2. In the same pot, add the diced onion and sliced mushrooms. Sauté for about 5 minutes until the onion is translucent and the mushrooms have released their moisture. Stir in the minced garlic and cook for an additional minute.
3. Return the browned oxtail to the pot, then add the beef broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1.5 hours, or until the oxtail is tender and falling off the bone.
4. Once the oxtail is tender, carefully remove the pieces from the pot and let them cool slightly. Remove the meat from the bones, discarding any excess fat and bones. Return the shredded meat to the pot.
5. Stir in the heavy cream and simmer the soup for another 10-15 minutes, allowing it to thicken slightly. Taste and adjust seasoning with additional salt and pepper as needed.
6. Serve the soup hot, garnished with chopped parsley for a fresh touch. Enjoy it with crusty bread or over rice for a complete meal.

Extra Tips: For added richness, consider incorporating a splash of white wine before adding the broth, allowing it to reduce for a few minutes. If you want a bit of spice, adding a pinch of red pepper flakes can enhance the flavor profile.

This soup can also be made in advance; the flavors deepen overnight, making it even more delicious the next day. Just be sure to reheat gently before serving. Enjoy your comforting bowl of creamy oxtail and mushroom soup!

Slow Cooker Oxtail Soup

Title: Slow Cooker Oxtail Soup
Prep Time: 20 minutes
Cook Time: 8 hours
Number of Servings: 6
Required Equipment List: Slow cooker, knife, cutting board, measuring cups, measuring spoons
Cuisine Type: Comfort Food

Slow Cooker Oxtail Soup is the ultimate comfort food, perfect for cozy evenings or feeding a crowd. The richness of the oxtail, combined with a medley of vegetables and herbs, creates a deeply flavorful and hearty soup that simmers throughout the day, filling your home with an irresistible aroma.

The slow cooking process allows the tough meat to become tender and succulent, resulting in a deliciously satisfying dish that will warm you from the inside out. This recipe is incredibly easy to prepare, requiring minimal hands-on time. Simply chop your vegetables, season the oxtail, and let your slow cooker do the work.

The result is a rich and comforting soup that’s perfect served on its own or with a side of crusty bread. With its deep flavors and nourishing ingredients, this oxtail soup is sure to become a family favorite.

Ingredients:

• 2 pounds oxtail
• 4 cups beef broth
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, sliced
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Begin by seasoning the oxtail generously with salt and pepper. Heat a large skillet over medium-high heat and sear the oxtail pieces on all sides until browned. This step adds a layer of flavor to the soup. Once browned, transfer the oxtail to the slow cooker.
2. In the same skillet, add the chopped onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5 minutes or until they start to soften. Transfer the sautéed vegetables to the slow cooker as well.
3. Pour the beef broth over the oxtail and vegetables in the slow cooker. Add the diced tomatoes, tomato paste, dried thyme, and bay leaf. Stir everything together to combine the ingredients thoroughly.
4. Cover the slow cooker and set it on low for 8 hours. This slow cooking process allows the flavors to meld and the oxtail to become tender. If you’re short on time, you can cook it on high for about 4-5 hours instead.
5. Once the cooking time is complete, remove the oxtail pieces from the soup and let them cool slightly. Carefully shred the meat from the bones, discarding any excess fat and bones. Return the shredded meat to the soup, stir to combine, and taste for seasoning, adjusting salt and pepper as needed.
6. Serve the soup hot, garnished with fresh chopped parsley for a pop of color and freshness.

Extra Tips: For an even richer flavor, consider adding a splash of red wine to the slow cooker along with the beef broth. You can also customize your soup by adding other vegetables such as potatoes or green beans, depending on your preferences.

If you have leftovers, this soup reheats beautifully and tastes even better the next day as the flavors continue to develop. Enjoy this comforting dish with a slice of crusty bread or over a bed of rice for a complete meal!

Conclusion

In the end, oxtail soup isn’t just a dish; it’s a warm hug on a chilly day, a celebration of flavors that tell stories. Whether you choose the classic or venture into spicy territory, each bowl holds the promise of comfort and connection. So, what are you waiting for? Grab your pot, let the ingredients dance together, and create your own masterpiece. After all, every spoonful is a reminder that good food brings us closer, one delicious bite at a time!

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