Oxtail Soup an Old School British Recipe (2024)

Oxtail soup has many guises, this version is a classic British recipe takes time but is very easy to cook & results in THE best beef soup!

There is no rushing this old fashioned British recipe, it is all about breaking down the gelatinous nature of the oxtail and extracting all of that flavour!

Classic Beef Soup

What was once a cheaper cut of meat is now rather more costly. For good reason too and that reason is flavour.

This recipe is one of my all-time favourites and as far as I am concerned the best oxtail soup I have ever eaten!

Now it does need careful cooking and if you rush this recipe you will end up with inedible meat. But so long as you are patient this recipe is incredibly easy.

It ain’t just us British that are fond of oxtail though!

It is used around the world, famed for its flavour and the richness it lends to recipes.

Whether it be the classic Kare Kare from the Philipines, a spicy African oxtail stew or Spanish rabo de toro it is delicious!

Frequently Asked Questions

Why do you chill the soup overnight?

Can I keep the fat?

Yes strain it through two layers of muslin and keep it in a jar.

I use it to cook any of my recipes that call for lard or duck fat my Wiener Schnitzel or chicken paprikash recipes.

What do you mean by salt “at your judgment”?

Alternative Cooking Instructions

I usually cook this recipe in its entirety on the stovetop.

However, I have done some experimenting to offer advice on adding either a slow cooker or pressure cooker into the process.

First of all, I must stress that I do this out of sacrifice not because I am greedy!

In my testing, the cooking method makes no discernable difference to this recipe. As a result, you can take your pick.

My testing also ONLY relates to the initial cooking of the oxtail. Once the meat is cooked it needs to set and rest overnight as in my original recipe.

Slow Cooker or Crock Pot Instructions:

• Chop the vegetables and throw them into the slow cooker.
• Brown the oxtail in a hot pan in hot oil and transfer to the slow cooker.
• Deglaze the pan with the red wine and reduce by half.
• Pour into the slow cooker, add the remaining ingredients and cook for 8 hours on low.

Instant Pot Instructions:

• Put the IP on Saute mode and when hot add the oil.
• Brown the oxtail on all sides then remove from the pot.
• Pour in the red wine and reduce by half.
• Return the oxtail and remaining ingredients.
• Add a lid and cook on high pressure for 90 minutes.
• Allow the pot to naturally release pressure.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• 28cm or 11″ frying pan or skillet (not nonstick).
• 3.5-litre or 3-quart saucepan.
• Kitchen knife.
• Chopping board.
• Kitchen tongs, stirring and serving spoons.
• Colander.
• Large bowls for chilling the soup and meat overnight.
• Cling film
• Small mixing bowl.
• Whisk.
• Weighing scales and or measuring jug, cups and spoons.

Yield: 4 Servings

British Oxtail Soup Recipe

Prep Time: 15 minutes

Cook Time: 4 hours 30 minutes

Resting Time: 8 hours

Total Time: 12 hours 45 minutes

Classic British Oxtail soup is a beautifully dark, meaty, beefy treat, this recipe is rich, delicious and massively flavoured!

Ingredients

• 1 Kg (35oz) Oxtail
• 1 Tbsp Cooking Oil
• 200g (1⅓ Cup) Onion
• 100g (⅔ Cup) Carrot
• 50g (⅓ Cup) Celery
• 3 Sprigs Thyme
• 2 Bay Leaves
• 1 Tbsp Tomato Ketchup
• 50 ml (3 Tbsp + 1 Tsp) Worcestershire Sauce
• 300ml (1¼ Cup) Red Wine
• 1.5 Litres (1½ Quarts) Beef Stock
• 10 Whole Pepper Corns
• Salt at your judgement
• 1½ Tbsp Plain Flour

Instructions

1. Season the oxtail with salt and pepper generously.
2. Heat the oil in a 28cm or 11" frying pan or skillet (not nonstick) and when hot fry the oxtail to get a nice colour on all sides.
3. Remove and place in a saucepan with a 3.5 litre (3 quart) capacity.
4. Roughly chop the onion, carrot and celery into a 1-2cm (½-¾") dice.
5. Add the vegetables to the pan that we seared the oxtail in and cook for 5 minutes scraping the bottom of the pan occasionally.
6. Pour in the Worcestershire sauce and reduce to almost nothing, stirring occasionally.
7. Pour in the red wine and reduce by half, stirring occasionally.
8. Stir in the tomato ketchup and then pour over the oxtail.
9. Add in the bay leaves, thyme, and peppercorns.
10. Add the beef stock and simmer on low for 3-4 hours, after 10 minutes have a taste and add salt as required.
11. When the soup has simmered and the beef for tender strain the soup.
12. Separate the oxtail from the vegetables and discard the veggies and cover the liquid and meat in separate bowls then cool.
13. When cool, refrigerate overnight.
14. Around 20 minutes before you are ready to serve skim any fatty deposits from the top of the soup. Your soup should be set like a jelly!
15. Remove around two-thirds of the cloudy sediment.
16. Gently warm the remaining jellified broth over a medium heat.
17. Pull the meat from the bone and then shred it with your fingers.
18. When this is hot and liquid remove around 125ml (half a cup) and add it to the flour.
19. Whisk to form a smooth slurry.
20. Pour into the soup whilst whisking.
21. Cook for 5 to 10 minutes stirring occasionally.
22. Add in the shredded beef and allow to gently warm through for 4 or 5 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 843Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 230mgSodium: 1079mgCarbohydrates: 28gFiber: 4gSugar: 9gProtein: 78g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!