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Fall-off-the-bone tender oxtails simmered in a rich, savory beef broth with hearty vegetables. This classic Southern comfort food is slow-cooked to perfection, creating a deeply flavorful and satisfying meal.
For 6 servings
Prepare and Sear the Oxtails
Sauté Aromatics and Deglaze
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Fall-off-the-bone tender oxtails simmered in a rich, savory beef broth with hearty vegetables. This classic Southern comfort food is slow-cooked to perfection, creating a deeply flavorful and satisfying meal.
This southern recipe takes 235 minutes to prepare and yields 6 servings. At 1073.37 calories per serving with 73.15g of protein, it's a moderately challenging recipe perfect for dinner or supper.
Simmer the Soup
Add Vegetables and Finish
Serve
Add one or two chopped Scotch bonnet or habanero peppers along with the aromatics for a fiery kick, reminiscent of Caribbean-style oxtail.
Complete steps 1 and 2 on the stovetop. Transfer everything to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours. Add potatoes and beans during the last hour of cooking.
Add a sprig of fresh rosemary along with the thyme for a more complex, woody herb flavor.
In addition to potatoes and carrots, add 1 cup of cubed parsnips or turnips for extra sweetness and earthy flavor.
The slow cooking of oxtail bones and cartilage releases collagen and gelatin, which are beneficial for joint health, skin elasticity, and gut lining integrity.
Oxtail is a protein-dense cut of meat, providing essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
This soup is a good source of iron, which is vital for preventing anemia and transporting oxygen in the blood, as well as zinc, which supports immune function and wound healing.
Oxtail soup can be part of a healthy diet in moderation. It is rich in protein, collagen, and minerals like iron and zinc. However, it is also high in saturated fat. Skimming the fat from the surface before serving can significantly reduce the fat content.
A typical 2-cup serving of this oxtail soup contains approximately 550-650 calories, depending on the fat content of the oxtails and the amount of fat skimmed off. Most calories come from the protein and fat in the meat.
If the oxtail meat is tough, it simply hasn't been cooked long enough. Oxtail is a tough cut of meat with a lot of connective tissue that requires a long, slow, and moist cooking process to break down into tender gelatin. Just continue simmering it until it becomes fall-off-the-bone tender.
Yes. After searing the oxtails and sautéing the aromatics using the 'Sauté' function, return the oxtails to the pot, add the liquids, and pressure cook on high for 45-50 minutes. Allow for a natural pressure release for at least 15 minutes. Then, add the potatoes and beans and cook on high pressure for another 5-7 minutes.
Oxtail soup is a hearty meal on its own, but it pairs wonderfully with crusty bread, Southern-style cornbread, or a simple side of steamed rice to soak up the delicious broth. A simple green salad with a vinaigrette can also provide a fresh contrast.
Yes, oxtail soup freezes very well. Allow it to cool completely, then store it in airtight, freezer-safe containers for up to 3 months. Note that the texture of the potatoes may change slightly upon reheating, but it will still be delicious.