Ina Garten Oxtail Soup is made with oxtail, thyme, bay leaves, parsley, black peppercorns, star anise, red wine, sunflower oil, carrots, celery, garlic, plain flour, ketchup, and beef stock. This easy Oxtail Soup recipe creates a comforting dinner that takes about 4 hours to prepare and can serve up to 6 people.
? Why You’ll Love This Oxtail Soup Recipe:
- Rich and Deep Flavor: The 48-hour marination with herbs and wine infuses the oxtail with a rich and complex flavor that is deeply satisfying.
- Tender Meat: Slow-cooking the oxtail for over 3 hours results in incredibly tender meat that melts in your mouth.
- Nutritious and Hearty: Packed with vegetables and beef stock, this soup is both nutritious and hearty, perfect for a comforting meal.
- Make-Ahead Friendly: The recipe allows for easy preparation in advance, making it convenient for busy schedules.
? Ina Garten Oxtail Soup Ingredients
- 1½ kg oxtail, cut into about 4 pieces
- Small handful thyme sprigs (about 6-8 sprigs)
- 2 bay leaves
- Small bunch fresh parsley, leaves and stalks separated (about 20g)
- ½ tsp black peppercorns, roughly crushed
- 1 star anise pod
- ½ bottle red wine (375ml)
- 4 tbsp sunflower oil
- 2 carrots, roughly chopped
- 2 sticks celery, roughly chopped
- 2 garlic cloves, bashed once and peeled
- 1 tbsp plain flour
- 1 tbsp ketchup
- 2l beef stock
? How To Make Ina Garten Oxtail Soup
- Salt the oxtail two days ahead: Put the oxtail in a basin and salt it two days ahead. Tie thyme, bay leaves, and parsley stems together and place in the bowl with peppercorns and star anise. Cover and chill for 48 hours after pouring over wine.
- Preheat the oven: Preheat oven to 160C/140C fan/gas 4. Reserve the marinade after removing the oxtail.
- Brown the oxtail: Brown the oxtail in batches in a large casserole pan with a sprinkle of oil. Set aside on a platter.
- Cook the vegetables: Cook carrots, celery, and garlic until just starting to brown with another spray of oil.
- Make a thick paste with flour and ketchup: Stir in the flour and ketchup and cook until it forms a thick paste. Add leftover marinade and boil for 1 minute.
- Add oxtail and stock: Place the oxtail back in the pan and pour over as much stock as possible, setting aside any leftovers.
- Bake the soup: After a gentle boil, scoop off any froth, cover, and bake for 3 hours 30 minutes, stirring occasionally, until the meat is cooked.
- Shred the meat after cooling: After the soup cools, remove the oxtail from the liquid and shred it with two forks. Discard the bones and put the meat in a basin.
- Sieve and refrigerate the broth: Sieve the liquid into another basin, cover, and refrigerate overnight.
- Remove fat and reheat broth: Discard solidified soup fat. Simmer the broth in a saucepan until smooth, adding stock if necessary. Add the shredded meat and heat through.
- Season and serve: Season, ladle into dishes, and top with parsley if desired.
? Recipe Tips:
- Marinate Properly: Ensure you marinate the oxtail with thyme, bay leaves, parsley stems, peppercorns, star anise, and wine for the full 48 hours. This infuses the meat with rich flavors.
- Brown the Oxtail Well: Take your time to brown the oxtail pieces thoroughly in batches. This step adds depth to the soup’s flavor.
- Skim the Froth: After bringing the mixture to a gentle boil, make sure to scoop off any froth. This helps in achieving a clear and smooth broth.
- Chill Overnight: Refrigerate the sieved broth overnight to let the fat solidify. This makes it easier to remove the fat and results in a cleaner soup.
- Heat Slowly: When reheating the broth and shredded meat, do it slowly. This ensures the meat absorbs the broth’s flavors and stays tender.
? What To Serve With Oxtail Soup?
Oxtail Soup goes well with crusty bread, mashed potatoes, roasted vegetables, or a fresh green salad. It can also be served with steamed rice, garlic bread, sautéed spinach, or a warm quinoa salad for a tasty meal.
? How To Store Leftovers Oxtail Soup?
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze in a freezer-safe container for up to 3 months. To thaw, place in the fridge overnight before reheating.
? How To Reheat Leftovers Oxtail Soup?
- In The Oven: Preheat oven to 160C/140C fan/gas 4. Place soup in an oven-safe dish, cover with foil, and heat for about 20-25 minutes until warm.
- In The Microwave: Place soup in a microwave-safe bowl, cover loosely, and heat on high for 2-3 minutes, stirring halfway through.
- On The Stove: Pour soup into a pot and heat over medium heat, stirring occasionally, until warmed through.
FAQ’S
Can I Use Any Red Wine?
Yes, but strong wines like Cabernet Sauvignon or Merlot are best.
Can I Make This Soup In A Slow Cooker?
Yes, you can transfer everything to a slow cooker after browning the oxtail and sautéing the vegetables. Cook on low for 8-10 hours.
How Do I Ensure The Soup Is Not Too Greasy?
Skimming the froth during boiling and refrigerating the broth overnight to remove solidified fat will help reduce greasiness.
The Meat Is Not Tender, What Went Wrong?
If the meat is not tender, it may not have cooked long enough. Ensure the oxtail is cooked for the full 3 hours 30 minutes or until it easily falls off the bone.
How Do I Thicken The Broth?
Simmer it uncovered until it thickens or add a mix of flour and water.
Ina Garten Oxtail Soup Nutrition Facts
- Calories: 302kcal
- fat: 17g
- saturates: 1g
- carbs: 4g
- sugars: 1g
- fibre: 1g
- protein: 22g
- salt: 2.1g
Try More Ina Garten Recipes:
- Barefoot Contessa Mushroom Soup
- Ina Garten Lobster Bisque Recipe
- Ina Garten Cream Of Asparagus Soup
- Ina Garten Loaded Potato Soup
Ina Garten Oxtail Soup
Description
Ina Garten Oxtail Soup is made with oxtail, thyme, bay leaves, parsley, black peppercorns, star anise, red wine, sunflower oil, carrots, celery, garlic, plain flour, ketchup, and beef stock. This easy Oxtail Soup recipe creates a comforting dinner that takes about 4 hours to prepare and can serve up to 6 people.
Ingredients
Instructions
- Salt the oxtail two days ahead: Put the oxtail in a basin and salt it two days ahead. Tie thyme, bay leaves, and parsley stems together and place in the bowl with peppercorns and star anise. Cover and chill for 48 hours after pouring over wine.
- Preheat the oven: Preheat oven to 160C/140C fan/gas 4. Reserve the marinade after removing the oxtail.
- Brown the oxtail: Brown the oxtail in batches in a large casserole pan with a sprinkle of oil. Set aside on a platter.
- Cook the vegetables: Cook carrots, celery, and garlic until just starting to brown with another spray of oil.
- Make a thick paste with flour and ketchup: Stir in the flour and ketchup and cook until it forms a thick paste. Add leftover marinade and boil for 1 minute.
- Add oxtail and stock: Place the oxtail back in the pan and pour over as much stock as possible, setting aside any leftovers.
- Bake the soup: After a gentle boil, scoop off any froth, cover, and bake for 3 hours 30 minutes, stirring occasionally, until the meat is cooked.
- Shred the meat after cooling: After the soup cools, remove the oxtail from the liquid and shred it with two forks. Discard the bones and put the meat in a basin.
- Sieve and refrigerate the broth: Sieve the liquid into another basin, cover, and refrigerate overnight.
- Remove fat and reheat broth: Discard solidified soup fat. Simmer the broth in a saucepan until smooth, adding stock if necessary. Add the shredded meat and heat through.
- Season and serve: Season, ladle into dishes, and top with parsley if desired.
Notes
- Marinate Properly: Ensure you marinate the oxtail with thyme, bay leaves, parsley stems, peppercorns, star anise, and wine for the full 48 hours. This infuses the meat with rich flavors.
- Brown the Oxtail Well: Take your time to brown the oxtail pieces thoroughly in batches. This step adds depth to the soup’s flavor.
- Skim the Froth: After bringing the mixture to a gentle boil, make sure to scoop off any froth. This helps in achieving a clear and smooth broth.
- Chill Overnight: Refrigerate the sieved broth overnight to let the fat solidify. This makes it easier to remove the fat and results in a cleaner soup.
- Heat Slowly: When reheating the broth and shredded meat, do it slowly. This ensures the meat absorbs the broth’s flavors and stays tender.
Ina Garten Oxtail Soup, Barefoot Contessa Oxtail Soup