Oxtail Soup

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Oxtail Soup

It’s January here and we have had below freezing temperatures for the last couple of weeks.  A big pot of Oxtail Soup is really comforting in this cold weather.

Oxtails used to come from the tail of an ox.  However, today oxtails comes from the tail of a cow.   Oxtail Soup was invented in London in the 17th century by French and Flemish immigrants.  Different cultures have their own version of Oxtail Soup.  This is more of a traditional American version.  You can add potatoes to the soup, but I prefer to use Pastina Star Pasta to keep the soup light.

You will also notice that the color of the soup deepens the longer it cooks.  I simmer the soup for 4 hours to ensure the oxtails are tender enough to shred.  The broth concentrates for a rich beef flavor during that time.  Remove the oxtails from the soup and let them cool.  It will be easier to handle them for shredding.

To make this soup, you will need:
4 pounds oxtails
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
3 carrots, sliced thin
3 celery ribs, sliced thin
1 large onion,diced
1/2 small head green cabbage, small dice
28 ounces whole tomatoes, crushed
96 ounces low-sodium beef broth
1/2 cup Pastina star pasta

 Directions:

I used a 7 quart pot to make this soup and the pot was filled almost to the top.  I had 4 lbs of oxtails.  I make the soup the day before I serve it so I can put it into the refrigerator or freezer overnight.  That allows the grease to rise to the top and harden so it can easily be removed.

Day 1:  Season the oxtails with kosher salt, freshly ground black pepper, and garlic powder.  In a large soup or stock pot, brown the seasoned oxtails. Drain any excess fat.

Add the thinly sliced carrots and celery. Add the diced onions and cabbage.  Add the crushed whole tomatoes and low-sodium beef broth.

Bring to a boil. Reduce the heat to a simmer.

Simmer for 4 hours until the oxtail meat is soft.  Remove the oxtails from the soup and shred the meat. Add the Pastina star pasta to the soup and cook 6 to 7 minutes.  Add the shredded meat back to the soup. Taste and adjust seasonings (kosher salt and pepper) as desired.  Simmer for an additional 10 minutes.

Put the soup into the refrigerator or freezer overnight to have the grease rise to the top and harden so it can be removed.

Day 2:  Remove the hardened grease layer from the top.  Reheat and serve immediately.  Serve with saltines or oyster crackers.

If you like my Oxtail Soup recipe, please comment below.  If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe.  You will be emailed each time I post a new recipe.

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