Why You’ll Love this Hearty Oxtail Soup
This oxtail soup is the ultimate comfort food for those days when you need something truly satisfying. I’m talking about rich, silky broth that’s been simmering for hours, tender meat that falls off the bone, and hearty vegetables that round out every spoonful.
What makes it special? The slow-roasting process caramelizes the oxtails and vegetables, creating deep flavor layers you simply can’t rush. The barley adds wonderful texture, while the tomato base brings just enough acidity to balance the richness.
Trust me, your kitchen will smell amazing, and everyone will think you’ve been cooking all day—because, well, you have.
What Ingredients are in Hearty Oxtail Soup?
This oxtail soup recipe calls for a wonderful mix of ingredients that work together to create layers of rich, savory flavor. The star of the show is, of course, the oxtails themselves—these bony, gelatin-rich cuts transform during slow cooking into something truly magical. Combined with aromatic vegetables, hearty barley, and a tomato-based broth, you’ll end up with a soup that’s both rustic and deeply satisfying. I find that each ingredient plays its part perfectly, from the caramelized onions that add sweetness to the mushrooms that contribute earthiness.
- 5 pounds oxtails
- 1 cup flour (for dredging)
- 2 tablespoons vegetable oil
- 2 teaspoons salt (to taste)
- 2 teaspoons freshly ground black pepper
- 3 tablespoons tomato paste
- 3 bay leaves
- 2 medium yellow onions, with skin, quartered (for stock)
- 1 celery heart with green leaves (for stock)
- 1 head garlic, cut in half crosswise
- 1 tablespoon beef base
- 5 quarts cold water
- 32 ounces Beefamato juice or tomato juice
- 1 large yellow onion, peeled and coarsely chopped (for soup)
- 6 celery ribs, sliced
- 6 carrots, peeled and sliced
- 18 ounces diced tomatoes (canned)
- 16 ounces fresh sliced mushrooms
- 1 cup baby spinach leaves, coarsely chopped
- 1½ cups barley
When shopping for this recipe, quality matters—especially with the oxtails. Look for meaty pieces rather than ones that are mostly bone, as they’ll give you more return for your effort. The Beefamato juice adds a nice depth, but regular tomato juice works perfectly fine if you can’t find it. And while the recipe calls for barley, you could substitute other grains like farro or even rice if that’s what you have on hand. Just remember, this soup is even better the next day when all the flavors have had time to meld together, so don’t hesitate to make it ahead.
How to Make this Hearty Oxtail Soup
Making oxtail soup is a bit of a project, but trust me, the rich, deep flavors are absolutely worth it. Start by preheating your oven to 425°F and lightly oiling a roasting pan. Dredge 5 pounds of oxtails in 1 cup of flour seasoned with 2 teaspoons each of salt and pepper, then arrange them in your roasting pan. Roast for about 15 minutes, then add 2 quartered yellow onions (skin on), 1 celery heart with leaves, and 1 halved head of garlic.
Spread 3 tablespoons of tomato paste over the oxtails and continue roasting for about 40 minutes, stirring occasionally to prevent burning. This initial roasting step is essential—it’s where so much flavor develops as everything caramelizes beautifully.
Once your oxtails are nicely browned, transfer everything to a large stockpot. Don’t waste those delicious browned bits in the roasting pan! Pour off excess grease but save the caramelized cooking juices. Add 2 cups of cold water to the hot roasting pan, scrape up all those flavorful brown bits, and add this liquid gold to your stockpot.
Now add 32 ounces of Beefamato juice (or tomato juice), 4½ quarts of cold water, 3 bay leaves, and 1 tablespoon of beef base. Cook in a 250°F oven for about 3 hours, until the meat is falling-off-the-bone tender. Strain the stock, reserving the oxtails, and remove the meat from the bones.
For the final assembly, heat the strained stock to a low simmer on the stovetop. Add 1 large chopped yellow onion, 16 ounces of sliced mushrooms, 6 sliced celery ribs, 6 sliced carrots, 1 cup of chopped spinach, 18 ounces of diced tomatoes, and 1½ cups of barley.
Simmer until the barley is tender, about 30 minutes. Return the reserved oxtail meat to the pot, heat through, and adjust the seasoning with salt and pepper to taste. The soup develops even more flavor overnight, so don’t be afraid to make it a day ahead.
When it’s time to serve, pair it with crusty rolls for a truly satisfying meal that warms you from the inside out.
Hearty Oxtail Soup Substitutions and Variations
While our classic oxtail soup recipe creates a magnificent meal, you might want to switch things up based on what’s in your pantry or your personal taste preferences.
You can substitute beef short ribs or chuck roast if oxtails aren’t available. Can’t find beefamato juice? Regular tomato juice with a tablespoon of Worcestershire sauce works wonders.
The barley can be swapped for rice or small pasta like orzo. For variations, try adding a splash of red wine for depth, or toss in some dried mushrooms alongside the fresh ones.
Feeling adventurous? A pinch of smoked paprika or a dash of hot sauce creates an entirely different flavor profile.
What to Serve with Hearty Oxtail Soup
A hearty oxtail soup deserves equally satisfying accompaniments that complement its rich, robust flavors.
I always serve mine with crusty artisan bread or warm dinner rolls—perfect for sopping up that incredible broth. Trust me, you’ll want to capture every last drop.
A simple green salad with a light vinaigrette adds a revitalizing contrast to the soup’s depth.
Sometimes I’ll add a small cheese board with sharp cheddar or gouda.
For drinks, nothing beats a bold red wine or dark beer.
The maltiness of a porter or stout? Divine with those slow-cooked beef flavors.
Final Thoughts
This cherished oxtail soup recipe has been my winter salvation for over a decade. The magical transformation of humble oxtails into rich, velvety broth never fails to impress even my pickiest dinner guests.
I’ve learned that patience truly rewards you here—those three hours of slow cooking are non-negotiable for that depth of flavor. Sometimes I make double batches, freezing portions for those nights when cooking feels impossible.
What makes this soup special is how it connects us to traditional, slow-food values. In our rushed world, there’s something profoundly satisfying about a recipe that can’t be hurried, only savored.
