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
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2½ pounds oxtails (beef or veal)
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1 large onion, sliced
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4 carrots, cut into 1-inch pieces, divided
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3 celery stalks, cut into 1-inch pieces, divided
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2 sprigs fresh parsley
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5 whole black peppercorns
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1 bay leaf
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4 cups beef broth
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1 cup dark beer
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2 cups diced baking potatoes
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1 teaspoon salt
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2 tablespoons chopped fresh parsley (optional)
Instructions
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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.
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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.
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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.
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Add remaining carrots, celery, and diced potatoes. Bring to a gentle simmer and cook 10–15 minutes, until vegetables are tender.
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Remove meat from the oxtails, discarding the bones. Stir the meat back into the soup and season with salt. Heat through.
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Remove bay leaf and garnish with chopped fresh parsley if desired before serving.
Notes
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This soup tastes even better the next day as the flavors continue to develop.
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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