For an even richer flavor, consider browning the oxtails in a Dutch oven before roasting. If you don't have a food processor, you can finely chop the celery, carrots, and onion by hand. Feel free to add other vegetables to the soup, such as potatoes, parsnips, or green beans. The soup can be made ahead of time and reheated. In fact, the flavors meld and deepen even more after a day or two in the refrigerator. Adjust the amount of hot sauce to your preference.
Oxtail Soup with Vegetables
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PREP TIME20 mins
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COOK TIME2 hrs 55 mins
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TOTAL TIME3 hrs 15 mins
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SERVING8 People
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VIEWS12
A heartwarming and deeply flavorful soup, perfect for a chilly evening. Oxtails are slow-cooked to tender perfection with root vegetables and a touch of spice, creating a rich and satisfying broth that's even better the next day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Cholesterol94 mg
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Fiber2 g
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Protein29 g
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Saturated Fat5 g
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Sodium602 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 425 degrees F (220 degrees C). (5 minutes)
02
StepPlace oxtails and unpeeled garlic cloves in a large roasting pan. (2 minutes)
03
StepRoast in the preheated oven for 30 minutes, allowing the oxtails to develop a rich, caramelized flavor. (30 minutes)
04
StepTransfer the roasted oxtails to a large soup pot. Peel the roasted garlic cloves and place them in a food processor along with the celery, carrots, and onion. Process until finely chopped, then transfer the vegetable mixture to the soup pot with the oxtails. (10 minutes)
05
StepAdd water to the pot, ensuring the oxtails are covered. Bring to a boil, then reduce the heat to low. Simmer gently for 2 hours, allowing the oxtails to become incredibly tender and infuse the broth with their rich flavor. (130 minutes)
06
StepRemove the oxtails from the pot and set aside to cool slightly. Add the beef broth and diced turnips to the soup pot. Simmer until the turnips are just barely tender, about 10 minutes. (12 minutes)
07
StepAdd the frozen okra and corn to the soup. Simmer for an additional 10 minutes, or until the vegetables are cooked through. (10 minutes)
08
StepOnce the oxtails are cool enough to handle, pick the meat from the bones and chop it into bite-sized pieces. Add the oxtail meat back to the soup. (10 minutes)
09
StepSeason the soup generously with salt and freshly ground black pepper to taste. Add a dash of hot sauce, if desired, for a touch of heat. (2 minutes)
10
StepLadle into bowls and serve hot with crusty bread, biscuits, or cornbread for dipping.
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RECIPE REVIEWS
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Vicenta Pouros
Jun 19, 2025This soup is amazing! The oxtails were so tender and flavorful.
Genoveva Bednar
Jun 17, 2025I added a little sherry to the soup at the end and it was delicious!
Zoe Batz
Jun 7, 2025This has become a family favorite. Thank you for sharing!
Beulah Collins
Jun 6, 2025I made this for a potluck and everyone raved about it.
Cale Shields
May 30, 2025I've never made oxtail soup before, but this recipe was easy to follow and the result was incredible.