Cozy up with a warm, comforting bowl of oxtail soup this winter! Oxtails, also known as beef shanks or cow heels, are slow-cooked to tender perfection in these 18 hearty and flavorful soup recipes from around the world. From classic Jamaican-inspired butter bean soups to spicy Korean phos, creamy Italian minestrone to Mexican pozole rojos, each recipe is packed with bold flavors and aromas that will leave you wanting more.
Whether you’re a fan of rich, beefy broths or light, clear consommés, there’s an oxtail soup here for everyone. And the best part? Many of these recipes are perfect for slow cookers or Instant Pots, making them ideal for busy weeknights or special occasion gatherings.
In this article, we’ll explore the diverse world of oxtail soups and share 18 delicious recipe ideas to get you started. From comforting classics to innovative twists, each soup is sure to become a new favorite in your household.
Classic Jamaican Oxtail Soup with Butter Beans
Experience the rich flavors of Jamaica’s national dish, Oxtail Soup, elevated by the creamy goodness of butter beans.
Ingredients:
– 2 lbs oxtail pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 4 cups beef broth
– 1 can condensed cream of mushroom soup
– 1 cup butter beans, drained and rinsed
– Salt and black pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot or Dutch oven, brown the oxtail pieces over medium-high heat.
2. Add onion, garlic, Scotch bonnet pepper (if using), carrots, and celery; sauté until vegetables are tender.
3. Pour in beef broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 1 1/2 hours or until oxtail is tender.
5. Stir in cream of mushroom soup and butter beans. Season with salt and black pepper to taste.
6. Simmer for an additional 30 minutes.
7. Garnish with chopped parsley and serve hot.
Cooking Time: Approximately 2 1/2 hours
Korean Oxtail Soup (Kkori Gomtang)
A hearty and flavorful Korean soup made with oxtail, vegetables, and a rich broth.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 carrots, peeled and sliced
– 2 celery stalks, sliced
– 1 teaspoon ground black pepper
– Salt to taste
– 2 green onions, thinly sliced, for garnish
Instructions:
1. In a large pot or Dutch oven, combine oxtail, beef broth, soy sauce, Gochujang, garlic, onion, carrots, celery, and black pepper.
2. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2 hours, or until the oxtail is tender.
3. Season with salt to taste.
4. Serve hot, garnished with thinly sliced green onions.
Cooking Time: 2 hours
Creamy Oxtail and Barley Soup
This hearty soup is a perfect blend of tender oxtail, nutty barley, and creamy goodness.
Ingredients:
– 2 lbs beef oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 2 cups water
– 1 cup pearl barley
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 1 cup heavy cream
Instructions:
1. In a large pot or Dutch oven, brown the oxtail pieces over medium-high heat. Remove from heat and set aside.
2. Add more oil if needed, then sauté the chopped onion until softened, about 5 minutes.
3. Add garlic, thyme, salt, and pepper; cook for 1 minute.
4. Add broth, water, barley, browned oxtail, and flour. Bring to a boil, then reduce heat and simmer for 2-3 hours or until the meat is tender.
5. Stir in heavy cream and let soup simmer for an additional 10 minutes.
6. Serve hot, garnished with chopped fresh parsley if desired.
Cooking Time: 2-3 hours
Spicy Oxtail Pho with Fresh Herbs
Elevate your pho game with this bold and aromatic recipe, featuring tender oxtail cooked in a rich and spicy broth. Garnished with fresh herbs and served over steaming noodles, this dish is sure to satisfy any craving.
Ingredients:
– 1 pound beef oxtail
– 2 tablespoons vegetable oil
– 2 onions, sliced
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup beef broth
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon red pepper flakes
– 8 ounces rice noodles
– Fresh herbs (basil, mint, cilantro)
– Lime wedges
– Bean sprouts and lime juice for serving (optional)
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high. Add onions and cook until caramelized, about 5 minutes.
2. Add garlic, ginger, cumin, and red pepper flakes. Cook for 1 minute.
3. Add oxtail and cook until browned on all sides, about 5 minutes.
4. Add chicken and beef broth, scraping up any browned bits. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Cook noodles according to package instructions. Serve with hot pho broth, garnished with fresh herbs and lime wedges. Optional: add bean sprouts and squeeze with lime juice.
Cooking Time: 2 hours (or overnight)
Slow-Cooked Oxtail Soup with Root Vegetables
A hearty and comforting soup that’s perfect for a chilly day, this slow-cooked oxtail soup is packed with tender beef and a medley of root vegetables.
Ingredients:
– 2 lbs oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, brown the oxtail pieces in a little oil over medium-high heat, about 5 minutes.
3. Add the chopped onion, minced garlic, carrots, parsnips, and potatoes to the pot. Cook for an additional 5 minutes, stirring occasionally.
4. Pour in the beef broth and add the thyme. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 2-3 hours, or until the oxtail is tender and the vegetables are cooked through.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 2-3 hours
Filipino Oxtail Soup (Kare-Kare)
This hearty oxtail soup is a classic Filipino dish that’s both comforting and flavorful, perfect for special occasions or everyday meals. Slow-cooked in a rich and savory peanut sauce, the tender oxtails are accompanied by vegetables and rice, making it a satisfying and filling meal.
Ingredients:
– 1 pound beef oxtails
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup peanut butter
– 2 cups chicken broth
– 1 cup water
– 1 tablespoon soy sauce
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Chopped green onions and toasted peanuts for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened.
2. Add oxtails; brown on all sides. Remove from pot and set aside.
3. In the same pot, combine peanut butter, chicken broth, water, soy sauce, cumin, salt, and pepper. Stir until smooth.
4. Return oxtails to the pot; simmer for 1 1/2 hours or until tender.
5. Serve with steamed rice and garnished with green onions and toasted peanuts.
Cooking Time: 1 1/2 hours
Italian-Inspired Oxtail Minestrone
This hearty soup combines the rich flavors of oxtail with the classic Italian ingredients and aromas of minestrone, resulting in a comforting and satisfying meal.
Ingredients:
– 2 pounds oxtail, cut into large pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 cup kidney beans, drained and rinsed
– 1 cup small pasta shapes (such as elbow macaroni or ditalini)
– 1 teaspoon dried oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned on all sides, about 5 minutes.
2. Remove the oxtail from the pot and set aside. Add the onion and garlic to the pot and cook until softened, about 3 minutes.
3. Add the beef broth, diced tomatoes, kidney beans, pasta shapes, and oregano to the pot. Bring to a boil, then reduce heat to low and simmer for 1 hour.
4. Return the oxtail to the pot and continue to simmer for an additional 30-40 minutes, or until the meat is tender.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2 hours 15 minutes
Oxtail and Lentil Soup with Garlic Crustini
Warm up on a chilly day with this hearty, flavorful soup that combines the tender oxtail with the comforting lentils. The crispy garlic croutini adds a delightful textural contrast.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red or brown lentils, rinsed and drained
– 4 cups beef broth
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 tablespoons butter
– 1/4 cup breadcrumbs
– 2 cloves garlic, minced (for croutini)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the oxtail, then remove from pot.
2. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.
3. Add the lentils, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours or until the oxtail is tender.
4. Stir in the butter until melted. Serve hot, topped with garlic croutini (see below).
Garlic Croutini:
1. Preheat oven to 350°F (175°C).
2. Mix the breadcrumbs and minced garlic in a small bowl.
3. Dot the mixture with butter, then spread on a baking sheet.
4. Bake for 10-12 minutes or until golden brown.
Cooking Time: 1 hour 30 minutes – 1 hour 45 minutes
Mexican Oxtail Pozole Rojo
Pozole Rojo is a traditional Mexican stew that’s hearty, flavorful, and perfect for special occasions. This recipe adds a rich twist with tender oxtail, adding depth to the classic red hominy soup.
Ingredients:
– 2 pounds beef oxtail
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup dried hominy, rinsed and drained
– 4 cups beef broth
– 1 cup diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season oxtail with salt, pepper, and cumin.
3. Sear oxtail in a large Dutch oven over medium-high heat until browned on all sides. Remove from pot and set aside.
4. Add onion and garlic to the pot and cook until softened, about 5 minutes.
5. Add hominy, beef broth, diced tomatoes with green chilies, paprika, salt, and pepper to the pot. Stir to combine.
6. Return oxtail to the pot and cover with a lid.
7. Transfer pot to the preheated oven and braise for 2-1/2 hours, or until oxtail is tender.
8. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 3 hours
Caribbean Oxtail Soup with Dumplings
A hearty and flavorful Caribbean-inspired soup made with tender oxtail, rich broth, and soft dumplings.
Ingredients:
– 1 lb oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 Scotch bonnet pepper, chopped (optional)
– 1 carrot, chopped
– 2 celery stalks, chopped
– 1 can diced tomatoes
– 2 cups beef broth
– 2 tbsp tomato paste
– 2 tsp curry powder
– 1 tsp salt
– 1/4 tsp black pepper
– 2 cups all-purpose flour
– 2 eggs, beaten
– Vegetable oil for dumpling mixture
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large Dutch pot, brown the oxtail over medium-high heat.
3. Add onions, garlic, Scotch bonnet pepper, carrot, and celery; cook until vegetables are softened.
4. Add diced tomatoes, beef broth, tomato paste, curry powder, salt, and black pepper; bring to a boil.
5. Reduce heat to low and simmer for 1 hour.
6. Meanwhile, prepare dumpling mixture: In a bowl, combine flour, eggs, and a pinch of salt. Mix until dough forms.
7. Divide dough into 4 equal portions; shape each portion into a ball.
8. Add balls to the soup pot; cook for an additional 30 minutes or until dumplings are cooked through.
Cooking Time: 2 hours
Oxtail Consommé with Truffle Oil
Experience the rich flavors of French cuisine with this Oxtail Consommé recipe, elevated by the luxurious addition of truffle oil.
Ingredients:
– 2 lbs beef oxtail, cut into 1-inch pieces
– 4 cups beef broth
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Truffle oil (about 1-2 teaspoons)
Instructions:
1. In a large pot or Dutch oven, combine oxtail, beef broth, carrots, celery, garlic, and thyme.
2. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, or until the meat is tender.
3. Strain the consommé through a fine-mesh sieve into a clean pot, discarding the solids.
4. Season with salt and pepper to taste.
5. Add truffle oil and stir gently to combine.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 2 hours
Asian Fusion Oxtail Noodle Soup
A rich and flavorful soup that combines the tender oxtail with the vibrant flavors of Asian cuisine, this dish is sure to warm your soul.
Ingredients:
– 2 pounds beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 2 cups chicken broth
– 2 cups water
– 1 cup sliced mushrooms (such as shiitake or cremini)
– 1/4 cup soy sauce
– 2 tablespoons oyster sauce (optional)
– 1 tablespoon honey
– 1 teaspoon grated ginger
– 8 ounces rice noodles
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion and garlic; cook until onion is translucent.
2. Add oxtail; brown on all sides. Remove from pot and set aside.
3. Add mushrooms, soy sauce, oyster sauce (if using), honey, and ginger to the pot. Cook for 2 minutes.
4. Add chicken broth and water to the pot. Bring to a boil; reduce heat and simmer for 1 hour.
5. Add browned oxtail back to the pot. Simmer for an additional 30 minutes or until meat is tender.
6. Cook rice noodles according to package instructions. Drain and set aside.
7. Serve soup with cooked noodles, garnished with chopped cilantro (if desired).
Cooking Time: 2 hours
Hearty Oxtail Gumbo with Okra
This classic Louisiana dish is a hearty and flavorful stew that’s perfect for a chilly evening or special occasion. With tender oxtail, rich okra, and a blend of aromatic spices, this gumbo is sure to become a family favorite.
Ingredients:
– 2 pounds oxtail, cut into 2-inch pieces
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup chopped bell peppers (any color)
– 1 cup okra, sliced
– 2 teaspoons dried thyme
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 4 cups beef broth
– 2 tablespoons filé powder (optional)
– 2 tablespoons chopped scallions, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add oxtail and cook until browned on all sides, about 5 minutes. Remove from pot.
3. Add onion, garlic, bell peppers, and okra to pot; cook until vegetables are tender, about 10 minutes.
4. Add thyme, paprika, cayenne pepper, salt, and black pepper to pot; stir to combine.
5. Add beef broth and browned oxtail back to pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or until meat is tender.
6. Taste and adjust seasoning as needed. Serve hot, garnished with scallions.
Cooking Time: 2 hours, 10 minutes
Oxtail and Mushroom Soup with Thyme
This hearty soup is a perfect blend of tender oxtail, earthy mushrooms, and the warmth of thyme. Serve it with crusty bread for a satisfying meal.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 4 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 bay leaf
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Brown the oxtail, then set aside.
2. Add onion, mushrooms, garlic, thyme, and bay leaf. Cook until vegetables are tender, about 5 minutes.
3. Add diced tomatoes, beef broth, browned oxtail, salt, and pepper. Bring to a boil, then simmer for 1 hour and 30 minutes or until the meat is tender.
4. Serve hot, garnished with fresh thyme if desired.
Cooking Time: 1 hour and 30 minutes
Oxtail and Tomato Soup with Basil
This hearty soup is a twist on the classic tomato soup, adding tender oxtail and fresh basil for a rich and flavorful meal.
Ingredients:
– 1 pound oxtail, cut into 2-inch pieces
– 4 cups beef broth
– 2 medium tomatoes, diced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1/4 cup tomato paste
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, heat the olive oil over medium-high heat.
3. Add the oxtail pieces and brown them on all sides, about 5 minutes.
4. Remove the oxtail from the pot and set it aside.
5. Reduce heat to medium-low; add the onion and garlic to the pot. Cook until softened, about 5 minutes.
6. Stir in the tomato paste, beef broth, and diced tomatoes. Bring to a boil, then cover and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until the oxtail is tender.
8. Season with salt and pepper to taste. Garnish with fresh basil leaves.
Cooking Time: 2-1/2 hours
Chinese Spiced Oxtail Soup with Star Anise
This hearty soup is a staple of Chinese cuisine, featuring tender oxtail braised in a rich and aromatic broth infused with the warm, slightly sweet flavor of star anise.
Ingredients:
– 1 pound beef oxtail
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 inches ginger, sliced
– 1 teaspoon ground cumin
– 1 teaspoon five-spice powder
– 1/2 teaspoon ground star anise
– 4 cups beef broth
– 1 cup water
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add oxtail and cook until browned on all sides, about 5 minutes.
2. Remove oxtail and set aside. Add onion, garlic, and ginger; cook until vegetables are softened, about 3 minutes.
3. Stir in cumin, five-spice powder, and star anise. Cook for 1 minute.
4. Add broth and water to pot. Bring to a boil, then reduce heat and simmer for 2 hours or overnight.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 2 hours or overnight
Oxtail Ramen with Soft-Boiled Egg
A hearty and comforting bowl of ramen that combines the rich flavors of slow-cooked oxtail, savory pork broth, and a soft-boiled egg. Perfect for a chilly evening.
Ingredients:
– 1 pound oxtail
– 2 tablespoons soy sauce
– 2 tablespoons sake
– 2 cups pork broth
– 4 cups water
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup ramen noodles
– Salt and pepper to taste
– 2 soft-boiled eggs
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat sesame oil over medium-high. Brown the oxtail on all sides, about 5 minutes.
3. Add soy sauce, sake, and pork broth. Cover and transfer to preheated oven. Braise for 2 hours, or until tender.
4. Cook ramen noodles according to package instructions.
5. In a separate pot, boil water and cook eggs for 6-7 minutes. Shock in an ice bath to stop cooking.
6. To assemble the bowls, place cooked noodles, braised oxtail, and sliced onion. Top with soft-boiled egg and garnish with green onions.
Cooking Time: 2 hours 30 minutes (including braising time)
Turkish Oxtail Soup with Chickpeas and Lemon
This hearty and flavorful soup is a staple of Turkish cuisine, made rich by the slow-cooked oxtail and chickpeas. The brightness of lemon adds a delightful contrast to the bold flavors.
Ingredients:
– 1 pound beef oxtail, cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chickpeas, drained and rinsed
– 4 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add the oxtail and cook until browned, about 5 minutes. Remove from pot.
2. Reduce heat to medium and add onions, garlic, and cumin. Cook until onions are translucent, about 5 minutes.
3. Add diced tomatoes, beef broth, tomato paste, salt, and pepper. Stir to combine.
4. Return the oxtail to the pot and bring to a boil. Cover and simmer for 2 hours or overnight.
5. Add chickpeas and lemon juice. Simmer for an additional 30 minutes.
6. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 2 hours 30 minutes
Summary
Get ready to warm up your senses with these 18 hearty oxtail soup recipes, each packed with bold flavors from around the world. From classic Jamaican comfort food to spicy Korean and Filipino twists, there’s something for every palate. Try creamy oxtail and barley soup, slow-cooked root vegetable stew, or pho-inspired broth with fresh herbs. Even international flavors like Italian minestrone and Mexican pozole are on the menu. Whether you’re in the mood for comfort food or a culinary adventure, these oxtail soups are sure to satisfy.
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