Oxtail Soup

It has been quite chilly here the past few days.  So chilly that a pot of soup was in order.  I love this soup.  I remember having it at a friend’s house for dinner when I was 10 years old.  And in my early 20’s, I learned this recipe from Kimi.  I remember one time I made this soup and E added a dried bay leaf to it —it threw this entire soup off and not in a good way.  Suffice it to say it went into the trash.  If you want to alter this soup in any way —please do not add a bay leaf in here.  The flavor of this soup comes from the oxtail and the veggies.  There’s no need for any herbs or spices.  Bottoms up!

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  • 1 pound of oxtail, fat trimmed
  • 1 large onion, sliced
  • 4 cloves of garlic, smashed
  • 1 large tomato, sliced
  • 2 teaspoons of olive oil
  • 6-8 cups of water (approximate, you can add more or less depending on how many oxtails you have in the pot or how beefy you like your soup)
  • 3 carrots, peeled and cut about 2″ thick on an angle
  • salt and pepper to season
  • scallions, finely chopped for garnish


In a medium size pot, parboil your oxtail for about 8-10 minutes to remove any blood.  This usually results in a clearer broth.  Dump the water out and rinse the oxtail.  You can do this ahead of time and store this in a Ziploc bag in your freezer.  Whenever you want to make soup, you can skip this step.

In a 4 quart pot over medium high heat, add onions, garlic, tomatoes and oil.  Cook until onions and tomatoes are soft, about 10 minutes.  You should see a slight redness in color on the onions from the tomatoes.  Season with salt and pepper.  Add water, oxtail and carrots.  Let the pot come to a boil and then turn down the heat to low.  Simmer for about 3-4 hours or until oxtail meat pulls slightly away from the bone.  Check for seasoning before serving.  Garnish soup with scallions.


20 thoughts on “Oxtail Soup

  1. I don’t like soup all that much, but when I’m feeling under the weather, or if it’s just cold and wet outside, soup *does* feel good. Mmmm mmmm good…

  2. Pingback: Oxtail Congee (Porridge) | Uni Homemaker

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