Tail Soup Delicacy

A Hearty Oxtail Delight to Warm Your Soul

Discover the comforting essence of oxtail soup, a dish that blends rich and succulent flavors with a heartwarming story. Here’s how you can create your very own bowl of warmth and joy!

Cooking Time

Preparation Time: 30 minutes

Cooking Time: 2 hours

Total Time: 2 hours 30 minutes

Ingredients Needed

3 pounds oxtail, chopped into 2-inch segments, with excess fat removed

3/4 teaspoons kosher salt, divided, plus extra for seasoning

1/4 teaspoons black pepper, divided, plus extra for seasoning

1/3 cup all-purpose flour

2 tablespoons canola oil

6 ounces thick-cut bacon (4 to 5 slices), cut into 1/2-inch pieces

1 pound fresh cremini mushrooms, sliced into bite-sized wedges

1/2 cups sliced carrots

1 cup sliced celery

6 cloves garlic, finely minced

1/2 cup dry red wine

1 tablespoon sherry vinegar

8 cups lower-sodium beef broth of the highest quality

3 ounces uncooked wide egg noodles

1 cup frozen pearl onions

2 teaspoons finely chopped fresh rosemary

2 teaspoons Dijon mustard

Cooking Instructions

Start by patting the oxtail dry using paper towels and generously season it with 1 teaspoon each of salt and pepper. In a shallow dish, spread out the flour and dredge the oxtail pieces, shaking off any excess flour before setting them onto a large platter.

In a heavy Dutch oven set over medium-high heat, add the canola oil. In two batches, carefully place the oxtail into the pot, cooking until each side is beautifully browned, approximately 2 to 5 minutes per side. Once golden, remove the oxtail and place it on a separate plate. Be sure to clean the Dutch oven before the next step.

Next, add the bacon into the Dutch oven, stirring occasionally until it's crispy and the fat has melted, around 8 to 10 minutes. Incorporate the mushrooms, cooking until they’ve released their moisture and are lightly browned, about 10 minutes. Then lower the heat to medium and add the carrots and celery. Continue to cook, stirring often, until the carrots are just tender, about 6 minutes. Add in the minced garlic, stirring until fragrant, approximately 1 minute. Pour in the red wine and sherry vinegar, allowing it to simmer until thickened slightly, around 2 to 3 minutes.

Now it’s time to pour in the beef broth and return the oxtail to the pot. Bring the concoction to a vigorous boil, then cover and reduce the heat to low. Let it simmer gently for 1 hour and 30 minutes to 1 hour and 45 minutes, stirring occasionally until the oxtail is tender yet still attached to the bone.

Once finished, take it off the heat. Carefully transfer the oxtail to a cutting board and allow it to cool for about 15 minutes. During this time, skim the surface of the broth to remove any excess fat. Once cooled, separate the oxtail meat from the bones, discarding any bones and setting the meat aside. You should yield about 1 cups of tender meat.

Bring the soup back to a gentle boil over high heat. Add the egg noodles and frozen pearl onions into the pot. Return to a simmer and cook, stirring occasionally, until the noodles are tender, which should take about 6 to 8 minutes. Remove from the heat and stir in the chopped rosemary, Dijon mustard, reserved oxtail meat, and the remaining salt and pepper to taste. Adjust the seasoning as desired. Serve the sumptuous soup in bowls and enjoy each comforting spoonful!

Oxtail Insights

Oxtail, traditionally sourced from the tail of working oxen, is now a popular cut of beef prized for its rich, gelatin-packed meat and flavorful marrow. Cooking it allows the collagen in the bones to dissolve into the broth, resulting in a luxurious soup that’s nourishing and satisfying. The combination of tender meat, fresh vegetables, and delicate noodles, all enhanced with mustard and rosemary, transforms this recipe into the ultimate comfort dish – a warm embrace in a bowl!

Storage Tips

This comforting oxtail soup can be kept refrigerated for up to four days or frozen for up to three months, making it perfect for meal prep or cozy days ahead!