Oxtail Soup Recipe

Cook Time: 180 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 7 servings.

• 2 ounces dried mushrooms
• 3 pounds beef oxtail
• 6 cups water, divided
• 1 onion, chopped
• 2 carrots, sliced
• 1 parsnip, sliced
• 1 turnip, peeled and diced
• 2 tablespoons brandy (Optional)
• cup barley
• 3 teaspoons salt
• teaspoon dried savory
• teaspoon ground black pepper
• 1 bay leaf

Directions

1. Preheat the oven to 450F (230C).
2. Trim off excess fat from the oxtails. Arrange them on a shallow roasting pan.
3. Roast the oxtails in the preheated oven for 45 minutes.
4. While the oxtails are roasting, rehydrate the dried mushrooms by soaking them in hot water in a small bowl for 30 to 45 minutes. Once rehydrated, drain, slice, and set aside.
5. Once roasted, remove the oxtails from the oven and transfer them to a plate. Set aside.
6. Drain the fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup of water to the pan and heat it over medium heat, stirring constantly to dissolve the browned bits at the bottom. Set aside.
7. In a large stockpot, heat the reserved fat over medium-high heat. Add the chopped onion, sliced carrots, parsnip, turnip, and mushrooms. Saut for about 10 minutes until softened.
8. Add the roasted oxtails to the pot. Drizzle the brandy over the top and ignite to flambe (optional). Allow the flames to subside.
9. Pour the reserved water and browned bits from the roasting pan into the stockpot with the oxtails and vegetables.
10. Add the remaining 5 cups of water, followed by the barley, salt, savory, black pepper, and bay leaf. Bring the mixture to a boil, then reduce the heat to a simmer.
11. Cover the stockpot and simmer the contents for 2 hours. Stir occasionally and adjust the seasonings as needed.

Nutrition Facts (per serving)

Calories	588
Total Fat	27g
Saturated Fat	11g
Cholesterol	214mg
Sodium	1409mg
Total Carbohydrates	22g
Dietary Fiber	5g
Total Sugars	3g
Protein	63g
Vitamin C	10mg
Calcium	63mg
Iron	9mg
Potassium	943mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin of Oxtail Soup

Oxtail soup has a long and storied history, with roots tracing back to various cultures across the globe. Historically, it was a dish for the less affluent, as oxtails were considered a less desirable cut of meat, often discarded or sold cheaply. However, the humble oxtail became a prized ingredient in many cuisines, from the Caribbean to the Mediterranean, due to its rich, flavorful broth. In the Caribbean, oxtail soup evolved into a beloved comfort food, often slow-cooked to bring out the deep, savory flavor.

Regional Variations

Different regions put their own spin on oxtail soup, adapting it to local tastes and available ingredients. In the Caribbean, particularly Jamaica, the soup is made with bold flavors like allspice, thyme, and Scotch bonnet peppers, creating a spicy, hearty dish. In Asia, variations include the use of soy sauce, ginger, and sometimes even a dash of sake or rice wine. In Europe, especially in Italy and Spain, oxtail is often prepared in a more rustic style, with simpler ingredients such as onions, carrots, and bay leaves. Each culture has adapted oxtail soup to reflect its own culinary traditions.

How It Differs From Similar Dishes

Oxtail soup is distinct from other beef-based soups due to the unique qualities of the oxtail itself. Unlike beef shank or short ribs, oxtail is a bony cut, which results in a rich, gelatinous broth that is deeply satisfying. Many other beef soups or stews use more tender cuts of meat, which dont contribute the same level of body to the soup. The long, slow cooking process of oxtail, which extracts collagen and marrow from the bones, gives the soup its signature texture. This makes oxtail soup heartier and more indulgent compared to more traditional beef stews.

Where Oxtail Soup Is Typically Served

Oxtail soup is commonly served in restaurants that specialize in hearty, comfort foods, especially in colder climates where the warming, filling nature of the soup is a perfect match for the weather. In the Caribbean, its often found in local eateries and homes during festive seasons or family gatherings. In European countries like Spain and Italy, it's often served in family-oriented trattorias or bistros as a rustic, home-style dish. In Korea, oxtail is sometimes used to make a variation of soup called "Ggori-guk," which is served as a restorative dish for the elderly or during celebrations.

Interesting Facts About Oxtail Soup

• The gelatinous nature of oxtail broth is highly prized for its rich flavor and health benefits, particularly for its support of joint health due to the collagen it contains.
• Oxtail soup has made its way into many cultures, transcending class boundaries. What was once a peasant's dish is now considered a delicacy in many parts of the world.
• In some cultures, oxtail soup is seen as a remedy for the common cold, due to its nourishing and warming properties.
• The dish can take several hours to prepare, with the slow-cooking process being key to bringing out the oxtail's rich flavors. Many chefs recommend cooking the soup the day before serving, as the flavors deepen overnight.

FAQ about Oxtail Soup Recipe

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