Oxtail Soup Recipe

Chilly weather calls for an oxtail soup that warms you from your belly to your fingertips. Oxtail’s high demand stems from its ability to catalyze sensational soups and stocks. Rich in collagen that seeps from the bones during the cooking process, the gelatinous brew promotes healthy skin and delivers meaty flavor. 

December Featured Chef, Marisa Tolsma, cranks the flavor meter with her simple and nourishing Oxtail Soup. With the combination of meat, veggies, and thermal stock, Marisa’s recipe helps to soothe and nourish the body. 

 

 

 

Oxtail Soup

Recipe By: Marisa Tolsma | Bumble Bee Apothecary

USWM Shopping List: 

• (3) Beef Oxtails

Ingredients

• 3 lb. beef oxtails 
• 2 onions
• 4 leeks
• 2 tsp fresh or dried thyme
• 2 tsp fresh parsley, plus extra for garnishing 
• Salt and pepper to taste
• 1 splash dry white wine
• 1/4 cup apple cider vinegar
• Filtered water

Instructions

1. Preheat oven to 350ºF.
2. Put oxtails in a large dutch oven and roast in oven for 1 hour. Can also use a baking pan with tall sides, and then transfer the oxtails to a soup pot after roasting. 
3. Chop onions and leeks. 
4. Remove oxtails from dutch oven or roasting pan and set aside on a plate. 
5. Deglaze dutch oven or roasting pan on stovetop: Add 2 cups water and a splash of white wine to dutch oven or pan and heat on stovetop over high heat, scraping bits from bottom of dutch oven or pan as liquid heats. Let liquid reduce by about half, continuing to stir, then remove from heat. 
6. If using a roasting pan, add liquid and oxtails to soup pot. If using a dutch oven, add oxtails to liquid in dutch oven. 
7. Add vinegar and enough filtered water to cover oxtails.
8. Bring to a boil, skimming any scum that rises to the top. 
9. Add vegetables, thyme, and parsley and reduce heat to a simmer. 
10. Cover and cook for 6-8 hours.
11. Remove meat from bones and return to dutch oven or soup pot.
12. Serve garnished with fresh parsley. 

 

 

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