This oxtail soup is so comforting with seasoned oxtails seared then simmered low and slow until meltingly tender, loaded with hearty root vegetables.
Oxtail Soup Recipe
This incredible Oxtail Soup Recipe is the comforting dish you've been looking for. Oxtail is a delectable cut of meat that becomes melt-in-your-mouth tender when slowly simmered and served in a rich broth.
There are many ways to make this dish around the world, with different spices and supporting vegetables, yet the results are always filled with tender meat that is ready to fulfill the hungriest of cravings.
I've given this dish a Jamaican spin with Jamaican curry powder along with vibrant allspice, though you can easily customize it to your own palate.
I hope you love it as much as we do. Please enjoy.
Let's talk about how to make oxtail soup, shall we?
Oxtail Soup Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Oxtails.
- Vegetable Oil.
- Vegetables. Onion, bell pepper, green onion, garlic, Scotch bonnet pepper (or you can use habanero, or milder peppers to your personal taste.)
- Tomato Paste.
- Worcestershire Sauce.
- Seasonings. Jamaican curry powder, paprika, allspice, salt and pepper. See the Recipe Notes section for spice alternatives.
- Beef Stock or Beef Broth. Beef bouillon is great for this recipe.
- Root Vegetables. Carrots, potatoes. You can use others.
- Beans. I'm using butter beans, though you can use pinto or others.
- Fresh Parsley.
How to Make Oxtail Soup - the Recipe Method
First, season and sear the oxtails in a large pot or Dutch oven to brown them up.
Set them aside and cook down the vegetables - onion, peppers, green onions, garlic.
Add in the fiery Scotch bonnet pepper along with the tomato paste, Worcestershire sauce, and seasonings.
Deglaze the pot, then return the oxtails to the pot with beef stock.
Simmer the pot until the oxtails are very tender, about 2-3 hours, then add the root vegetables and simmer another 30 minutes, or until they soften up to your liking.
Add in the beans and fresh parsley and you're good to go.
Boom! Done! Your oxtail soup is ready to serve. Doesn't it look fantastic? It is so incredibly hearty and comforting, like an oxtail stew. I'm ready to dig in.
Recipe Tips & Notes
- Seasoning Options. You can change the entire profile of this dish with different spices. Consider the following options in place of the Jamaican curry powder – Indian or Thai curry powder, adobo seasoning, jerk seasoning, ground annatto, Ethiopian berbere, Cajun seasonings.
Serving Oxtail Soup
Serve oxtail soup in a large bowl with warm bread for sopping up the delicious broth. You can also serve it with steamed rice.
You can serve the oxtails with the bones, or shred the meat from the bones for serving. The choice is yours.
Storage & Leftovers
Leftover oxtail soup will last up to 5 days in the refrigerator in a sealed container. You can easily reheat it on the stovetop in a pot to enjoy again.
You can also freeze it for 3 months or longer in freezer containers.
That's it, my friends. I hope you enjoy this oxtail soup recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendations
If you enjoy Jamaican cooking, check out the following cookbook, which has a lot of great recipes and helped inspire this one. Also, check out my cookbook!
- Original Flava, by Craig and Shaun McAnuff (affiliate link, my friends!)
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Oxtail Soup Recipe
Ingredients
- 3 pounds oxtails 1.5 kg
- Salt and pepper to taste
- 2 tablespoon vegetable oil
- 1 large onion chopped
- 1 green bell pepper chopped (or use 2-3 large jalapeno peppers)
- 4 green onions chopped
- 5-6 garlic cloves minced
- 1 Scotch Bonnet pepper chopped – optional, for extra spicy (or use habanero)
- 2 tablespoons tomato paste 30 ml
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Jamaican curry powder see Recipe Notes for spice alternatives
- 1 tablespoon paprika
- ½ teaspoon ground allspice
- 5-6 cups beef stock or more as desired - or use water with bouillon
- 1 pound carrots chopped (.5 kg)
- 1 pound potatoes chopped (.5 kg)
- 15- ounce can butter beans or use pinto or other(~.5 kg)
- 1/4 cup chopped parsley plus more for garnish
Instructions
- Season the oxtails with salt and pepper to taste.
- Heat the vegetable oil in a large pot or Dutch oven to medium-high heat and brown the oxtails on each side, 3-4 minutes each. Set them aside.
- Reduce the heat to medium and add the onion, peppers, and green onions. Cook, stirring, 3-4 minutes.
- Add the garlic and cook 1 minute, stirring.
- Add the Scotch bonnet pepper, tomato paste, Worcestershire sauce, curry powder, paprika, all spice, and more salt and pepper to taste. Cook, stirring, for 1 minute.
- Add 1 cup beef stock to deglaze the pot. Scrap up any browned bits from the bottom of the pot.
- Tuck the browned oxtails back into the pot and pour in remaining beef stock.
- Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until the oxtails are tender to your liking. Skim excess fat from the top, if desired. You can shred the meat if you’d like, or serve it with the bones.
- Add the carrots and potatoes. Cover and simmer 30 minutes to soften.
- Stir in the butter beans and simmer 5 minutes to warm.
- Stir in parsley and serve.
Notes
Nutrition Information
Ken Sauser says
Fantastic tasting soup Mike!! Took me back to my childhood. My mother is from Malta and we grew up eating a soup very similar to this that my grandmother used to make. Thank You
Mike H. says
You are very welcome, Ken. Those memories are the best!
suzanne bussiere says
Well this is the best yet ,we fell in love with that soup all the family even my sceptical sister . I could not find Ox tail its like mystery to find those.
What I did made beef stock, bought a rib steak sear it , cut it in small pieces and voila the soup is done . and its a winner with my hubby ,plus its a very healthy soup..
Merci MIKE I LOVE ALL YOUR RECEPIES
Mike Hultquist says
Thanks so much, Suzanne! Glad you're enjoying all the fun cooking! I appreciate it!
Geribelle L Senter says
can beef shanks be used in place of oxtails?
Mike Hultquist says
Absolutely!
Rhonda Kent says
I like to add about a half cup each of green split peas, brown lentils, and barley to my oxtail soup. NO tomato paste as I do not like tomato with my beef. Other than that this is eerily similar to what I do yet with different spices.
I do roast the oxtails and veggies for about 40 minutes at 375 F instead of browning in a pan. Works well for me. Try a Cajun bent next time and I bet you will love it also.
Mike Hultquist says
Thanks, Rhonda. Yes, I LOVE my Cajun spices.
Ron says
Recipe looks great! Slow cooker after braising the Ox Tail? Would be ready for dinner after arriving home from work.
Mike Hultquist says
Yep, you can definitely use the slow cooker. Give them a nice sear, then everything into the crock pot. Works great.
Ramya says
Cant wait to make this soon for me can i use tofu / vegan worcestershire sauce and vegetable stock i never had oxtail soup before perfect for raining days in Singapore and after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.