Oxtail Soup
A rich, deeply savory soup built from slowly simmered oxtails that release their gelatin into a glossy broth. Carrots, celery, and onions melt into the liquid, while tender shreds of beef cling to the bones. This old-fashioned American classic warms you from the inside out on cold evenings.
For 4 servings
- prep · ~10 min
Brown the oxtail pieces.
1.Pat oxtail pieces dry with paper towels.2.Place a large stockpot over medium-high heat and add the oxtail pieces in a single layer.3.Sear until deeply browned on all sides, about 8 to 10 minutes total.TIPDon't crowd the pot — brown in batches for the deepest flavor. - boil · ~2 min
Add the aromatics and water.
Add the quartered onion, carrot chunks, celery chunks, smashed garlic, bay leaves, peppercorns, quartered tomatoes, and 6 cups of water to the pot. Stir in the salt.
- simmer · ~180 min
Simmer the soup slowly.
Bring to a gentle boil, then immediately reduce the heat to low. Cover with a lid and let it simmer gently for 2.5 to 3 hours, until the meat is very tender and pulling away from the bones.
TIPKeep the lid slightly ajar and adjust the heat so the liquid barely bubbles — a rapid boil makes the broth cloudy. - prep · ~10 min
Separate the meat from the broth.
1.Remove the oxtail pieces with a slotted spoon and set them on a plate to cool slightly.2.Strain the broth through a fine-mesh strainer into a clean pot. Discard the cooked vegetables and aromatics.3.When the oxtail is cool enough to handle, pick the meat off the bones and shred it into bite-sized pieces.TIPDon't skip straining — spent aromatics have given their all and will make the soup muddy if left in. - simmer · ~5 min
Finish and season the soup.
Return the shredded meat to the clear broth and warm through over medium heat for 5 minutes. Taste and adjust the salt if needed.
- garnish
Ladle into bowls and garnish with fresh parsley.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Trim excess fat from oxtail pieces before browning to avoid greasy broth.
- 2Sear oxtails in batches to get a deep, dark crust without steaming the meat.
- 3Topped-up water: keep the bones barely covered, adding more only if needed.
- 4Strain the broth through cheesecloth for an extra-clear, polished finish.
- 5Refrigerate the strained broth overnight; lift off the hardened fat cap for a leaner soup.
- 6Make ahead: the soup tastes even richer the next day after flavors meld.
- 7Freeze the shredded meat and broth separately for quick broth-based meals later.
Adapt it for your goals.
Low-oil
Skip browning the oxtail and instead blanch them for 5 minutes to reduce fat, then proceed directly with water and aromatics for a lighter, though less deeply flavored, broth.
high proteinHigh-protein
Add 2 chopped beef marrow bones or a split beef knuckle along with the oxtails for an even richer collagen boost and a protein-dense meal.
veganVegan
Replace oxtail with 2 large portobello mushroom caps (browned) and add 1 tablespoon soy sauce per cup of water for umami depth; use vegetable broth instead of water.
jainJain
Omit garlic and onion; use hing (asafoetida) a pinch at the start, and swap in leek greens or chives for onion flavor. Use only root vegetables and tomatoes.
Why this is on our healthy list.
Rich in Collagen
When simmered slowly, oxtails release type I and III collagen into the broth, which supports joint, skin, and bone health naturally.
High in Protein
Each serving of oxtail meat provides a generous amount of complete protein to help build and repair tissues.
Packed with Vegetables
Carrots, onions, celery, and tomatoes add vitamins A, C, and K, plus fiber and antioxidants, enhancing the soup's nutritional profile.
Low in Added Carbohydrates
This broth-based soup contains minimal carbs, making it a satisfying choice for low-carb or keto-favorable diets.
Frequently asked questions
Yes. Brown the oxtail using the sauté function, then add all ingredients, seal, and cook on high pressure for 50-60 minutes. Let pressure release naturally for best texture.
