Oxtail Soup

Oxtail Soup is the perfect comfort food for cold days made with oxtails, onions, carrots, celery, garlic, fresh herbs, and beans.

Course Main Course, Soup

Cuisine Jamaican

Keyword oxtail soup

Prep Time 10

Cook Time 3

Servings servings

Calories 760kcal

Author Tanya

Season oxtail with salt, black pepper, and brown sugar. Set aside.
Heat olive oil over medium-high heat in a large heavy-bottom pot. Add the oxtail in a single layer and brown on both sides, about 2 minutes per side. Remove oxtail and place them on a plate.
Reduce the heat to medium and deglaze the pot by adding about 2 Tbsp of beef broth to the pot. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, carrots, and celery. Stir and sauté for about 5 minutes or until the onions have softened. Add garlic, Worcestershire sauce, and tomato paste and stir for an additional 30 seconds.
Add the oxtail back to the pot along with the remaining beef broth, ensuring the oxtails are covered with the broth. Lay the bay leaves and rosemary on top of the broth. Bring the mixture to a simmer and reduce the heat to medium-low.
Cover and cook on medium-low heat for 2-3 hours, until the oxtail are tender and can separate from the bone easily. Add drained beans and continue to cook for an additional 5 minutes, until the beans are heated through. Remove from the heat and remove the bay leaf and rosemary stems before serving.

Notes:

I like to brown only half of the oxtail. It speeds up the recipe and ensures that the brown spots on the bottom of the pot doesn’t get burnt.
Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burns in the pot, the soup can taste bitter.
This soup can also be prepared in a pressure cooker. When converting for the pressure cooker, reduce the broth by 1 cup and pressure cook on high pressure for 45 minutes. Add the drained beans after pressure cooking.
This soup can be prepared in a slow cooker. Just slow cook on low for 8-10 hours, until the oxtail is tender. Add the drained beans when there are about 30 minutes left on the slow cooker.