Description
A rich and comforting Grandma’s Classic Beef Oxtail Soup simmered slowly to develop deep flavor, tender fall-off-the-bone meat, and hearty vegetables in a silky, savory broth. A timeless family favorite that tastes even better the next day.
Ingredients
Scale
- 1.5 kilograms beef oxtail pieces
- 3 medium carrots, cut into thick slices
- 3 medium potatoes, peeled and cubed
- 2 celery stalks, chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2.5 liters water
Instructions
- Heat olive oil in a large heavy pot over medium heat.
- Brown the beef oxtail pieces on all sides until deeply golden. Remove and set aside.
- In the same pot, sauté onion, garlic, celery, and carrots until slightly softened.
- Return the browned oxtail to the pot.
- Add potatoes, bay leaves, salt, black pepper, and water.
- Bring to a gentle simmer, then reduce heat and cook uncovered for 2 to 2.5 hours, skimming foam as needed.
- Cook until the meat is fork tender and easily pulls from the bone.
- Remove bay leaves and adjust seasoning to taste.
- Ladle into bowls, ensuring each serving includes meat and vegetables, and serve warm.
Notes
- Brown the meat in batches to avoid overcrowding the pot.
- Keep the simmer gentle to maintain a clear broth.
- This soup tastes even better after resting overnight in the refrigerator.
- Skim excess fat after chilling if a lighter broth is desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg