There are few soups as deeply comforting and timeless as old-fashioned oxtail soup. Slowly simmered for hours, this rich, hearty soup is built on humble ingredients that transform into something truly special. With tender fall-apart meat, a deeply savory broth, and classic root vegetables, this is the kind of recipe that feels like it’s been passed down through generations.
If you love traditional cooking, cozy winter meals, and recipes that reward patience, this classic oxtail soup recipe belongs in your kitchen.
Why You’ll Love This Oxtail Soup Recipe
- Deep, beefy flavor from long simmering
- Naturally rich broth without thickeners
- Simple, traditional ingredients
- Perfect for cold weather meals
- Better the next day (great for leftovers)
This is slow food at its best—uncomplicated, nourishing, and incredibly satisfying.
What Is Oxtail Soup?
Oxtail soup is a traditional soup made by slowly simmering oxtails (beef or veal) with vegetables, herbs, and aromatics until the meat becomes tender and the broth develops a rich, gelatin-packed body. The collagen in the oxtails creates a naturally silky soup that’s both hearty and nourishing.
Ingredients for Old-Fashioned Oxtail Soup
For the Soup Base
- 2½ pounds oxtails (beef or veal)
- 1 large onion, sliced
- 4 carrots, cut into 1-inch pieces, divided
- 3 celery stalks, cut into 1-inch pieces, divided
- 2 sprigs fresh parsley
- 5 whole black peppercorns
- 1 bay leaf
- 4 cups beef broth
- 1 cup dark beer
To Finish
- 2 cups diced baking potatoes
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley (optional)
How to Make Classic Oxtail Soup
Step 1: Simmer the Oxtails
In a large saucepan or Dutch oven, combine:
- Oxtails
- Onion
- Half of the carrots
- One-third of the celery
- Parsley sprigs
- Peppercorns
- Bay leaf
Add the beef broth and dark beer. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 3 hours, or until the meat is very tender and nearly falling off the bones.
Step 2: Strain and Add Vegetables
Remove the oxtails and set aside. Strain the broth and return it to the saucepan, skimming off excess fat.
Add:
- Remaining carrots
- Remaining celery
- Diced potatoes
Bring to a gentle simmer and cook 10–15 minutes, until the vegetables are tender.
Step 3: Finish the Soup
Remove the meat from the oxtails, discarding the bones. Stir the meat back into the soup along with salt. Heat until warmed through.
Remove and discard the bay leaf. Garnish with chopped fresh parsley if desired.
Tips for the Best Oxtail Soup
- Low and slow is key – Don’t rush the simmering process
- Skim the fat for a cleaner, richer broth
- Use a dark beer for deeper flavor (stout or porter works well)
- Let it rest – Oxtail soup tastes even better the next day
Make-Ahead & Storage
- Refrigerator: Store up to 4 days
- Freezer: Freeze for up to 3 months
- Reheat: Gently on the stovetop over low heat
What to Serve with Oxtail Soup
- Crusty artisan bread
- Buttered dinner rolls
- Simple green salad
- Roasted root vegetables
This soup is hearty enough to stand alone but pairs beautifully with rustic sides.
Old-Fashioned Oxtail Soup
- Total Time: 3 hours 15 minutes
- Yield: 4 SERVINGS 1x
Description
Slow-simmered until rich and deeply flavorful, this old-fashioned oxtail soup is the definition of comfort food. Tender oxtails, hearty potatoes, and a savory broth come together for a cozy, classic soup that tastes even better the next day.
Ingredients
-
2½ pounds oxtails (beef or veal)
-
1 large onion, sliced
-
4 carrots, cut into 1-inch pieces, divided
-
3 celery stalks, cut into 1-inch pieces, divided
-
2 sprigs fresh parsley
-
5 whole black peppercorns
-
1 bay leaf
-
4 cups beef broth
-
1 cup dark beer
-
2 cups diced baking potatoes
-
1 teaspoon salt
-
2 tablespoons chopped fresh parsley (optional)
Instructions
-
In a large saucepan or Dutch oven, combine oxtails, onion, half of the carrots, one-third of the celery, parsley sprigs, peppercorns, and bay leaf.
-
Add beef broth and dark beer. Bring to a boil over high heat, then reduce to low, cover, and simmer for about 3 hours, or until the meat is very tender and nearly falling off the bones.
-
Remove oxtails to a plate and set aside. Strain the broth, discarding solids, and return the broth to the saucepan. Skim off excess fat if needed.
-
Add remaining carrots, celery, and diced potatoes. Bring to a gentle simmer and cook 10–15 minutes, until vegetables are tender.
-
Remove meat from the oxtails, discarding the bones. Stir the meat back into the soup and season with salt. Heat through.
-
Remove bay leaf and garnish with chopped fresh parsley if desired before serving.
Notes
-
This soup tastes even better the next day as the flavors continue to develop.
-
Use a stout or porter for the deepest flavor, or substitute additional beef broth if preferred.
- Prep Time: 15 MINUTES
- Cook Time: 3 HOURS
- Category: DINNER | SOUP
- Method: STOVETOP
- Cuisine: American
Frequently Asked Questions
Can I make oxtail soup in a slow cooker?
Yes. Cook on LOW for 8–10 hours, then follow the remaining steps on the stovetop.
Is oxtail soup healthy?
Oxtail soup is rich in protein, minerals, and collagen, making it both nourishing and satisfying.
Can I skip the beer?
Yes. Replace the beer with additional beef broth if preferred.
Final Thoughts
This old-fashioned oxtail soup recipe is a beautiful reminder that simple ingredients and time create the best meals. Rich, comforting, and deeply flavorful, it’s a soup you’ll come back to year after year—especially when the weather turns cold.
If you’re looking for a classic soup recipe that delivers on both flavor and tradition, this one is worth every minute.
