Homey Oxtail Delight: Ina Garten’s Soul-Warming Soup Recipe

Warm, hearty soups like this Ina Garten oxtail soup recipe beckon with comfort on chilly evenings.

Rich, tender meat melts into a deeply flavorful broth that warms you from the inside out.

Slow-cooked to perfection, every spoonful tells a story of culinary patience and skill.

The robust ingredients blend seamlessly, creating a symphony of savory notes.

Each ingredient plays a crucial role in developing complex, layered flavors that dance across your palate.

Hearty and satisfying, this soup turns an ordinary meal into a memorable dining experience.

Get ready to savor a bowl of pure, soul-warming deliciousness that will have everyone asking for seconds.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 3 hours 30 minutes

Total Time: 3 hours 30 minutes

Calories: 370 kcal

Servings: 6

Ingredient List for Ina Garten Oxtail Soup

• Oxtail: Robust cut that delivers rich, deep flavor, choose fresh meat with good marbling for maximum tenderness.
• Thyme, Bay Leaves, Parsley Stems: Aromatic herbs that infuse profound depth and earthy undertones into the broth.

• Red Wine: Adds complex flavor layers and helps tenderize the meat, select a dry variety with good acidity.
• Stock: Creates foundational liquid base, opt for homemade or high-quality store-bought for superior taste.

• Carrots, Celery, Garlic: Classic mirepoix combination providing sweet and savory base notes, select fresh, firm vegetables.
• Salt, Peppercorns, Star Anise: Seasoning agents that elevate and balance overall taste profile, choose whole spices for intense aromatics.
• Flour, Ketchup: Thickening agents that create luxurious texture and add subtle tangy complexity, use all-purpose flour and quality ketchup.

• Fresh Parsley: Bright, fresh garnish that adds color and light herbal note, choose vibrant green leaves.

Tools You’ll Need for Oxtail Soup at Home

• Large basin: Deep container for salt-curing oxtail and marinating.
• Large casserole pan: Heavy-bottomed pot for browning and baking soup.
• Platter: Flat dish to hold browned oxtail while preparing other ingredients.
• Sieve or strainer: Tool for removing herbs and separating liquid from solids.
• Two forks: Used for shredding cooked meat easily.
• Cutting board: Surface for preparing vegetables.
• Sharp knife: For chopping carrots, celery, and garlic.
• Wooden spoon: For stirring and mixing ingredients during cooking.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Cooking Instructions for Oxtail Soup

Hearty Oxtail Adventure

• Wine Bath Prep: Create a flavor-packed marinade by submerging oxtail in wine with thyme, bay leaves, parsley stems, peppercorns, and star anise. Let the meat rest and absorb flavors for two full days in the refrigerator.
• Meat Browning Foundation: Heat a large casserole pan with a touch of oil. Carefully sear oxtail pieces until golden, developing deep caramelized edges that promise rich taste. Transfer browned meat to a waiting plate.
• Vegetable Harmony: Sauté chopped carrots, celery, and garlic until they start releasing sweet, earthy aromas and develop slight caramelization.
• Flavor Building: Introduce flour and ketchup, creating a robust paste that will thicken and intensify the soup's base. Pour in reserved marinade and let it bubble briefly.
• Slow Transformation: Return oxtail to the pan, cover with stock, and slide into a low-temperature oven. Allow the liquid to simmer gently for three and a half hours until meat becomes incredibly tender.
• Soup Refinement: After cooling, separate meat from bones, shredding it into delicate pieces. Strain the broth, removing herbs and peppercorns.
• Final Touch: Reheat the strained broth, reunite with shredded meat, season generously, and serve with a sprinkle of fresh parsley.

Optional Additions to Oxtail Soup

• Marinate oxtail for 48 hours to deeply infuse flavors and break down tough muscle fibers, ensuring melt-in-your-mouth texture.
• Swap or add root vegetables like parsnips, turnips, or sweet potatoes to create a personalized soup with different flavor profiles and nutritional boosts.
• Use homemade beef stock instead of store-bought for richer, more complex taste, or experiment with adding a splash of red wine during simmering for extra depth.
• Replace oxtail with beef short ribs or beef chuck roast if oxtail is unavailable, maintaining the hearty and robust character of the original recipe.
• Transform the soup into a gluten-free version by substituting regular flour with cornstarch or using a gluten-free flour blend when creating the thickening paste.

How to Plate and Serve Oxtail Soup

• Pair with Crusty Bread: Serve the rich, hearty oxtail soup alongside thick slices of warm, crusty sourdough or rustic French bread. Dip the bread into the deep, flavorful broth to soak up every delicious drop.
• Create a Cozy Meal Ensemble: Complement the soup with a simple green salad dressed in a light vinaigrette to balance the intense meat flavors. Add a glass of robust red wine like Cabernet Sauvignon to enhance the dining experience.
• Garnish for Extra Texture: Sprinkle freshly chopped parsley on top for a bright, fresh contrast. Consider adding crispy fried shallots or a dollop of crème fraîche to introduce additional layers of taste and visual appeal.
• Store for Future Enjoyment: Cool the soup completely before transferring to airtight containers. Refrigerate for up to 3-4 days or freeze in portion-sized containers for a quick, comforting meal later.

Keeping Oxtail Soup Fresh for Later

• Refrigerate for Maximum Flavor: Store the oxtail soup in an airtight container in the refrigerator for up to 4 days, allowing the rich flavors to deepen and intensify with each passing day.
• Freeze for Long-Term Enjoyment: Transfer cooled soup to freezer-safe containers, leaving some space at the top, and freeze for up to 3 months. The hearty broth and tender meat hold up beautifully when frozen.
• Reheat with Care: Gently warm the soup on the stovetop over low heat, stirring occasionally. Add a splash of additional stock if the soup seems too thick, ensuring the meat remains tender and succulent.
• Smart Meal Prep Strategy: Batch cook this soup on weekends and portion into individual containers for quick, satisfying meals throughout the week. The flavors continue to develop, making each serving even more delicious than the last.

Rich Ina Garten Oxtail Soup Recipe

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4.9 from 8 reviews

• Total Time: 3 hours 30 minutes
• Yield: 6 1x

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Description

Ina Garten’s hearty oxtail soup promises comfort with rich, slow-simmered flavors from tender meat and robust vegetables. Warm, aromatic broth and perfectly braised oxtails create a soul-satisfying meal you’ll savor down to the last spoonful.

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Ingredients

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• 1.5 kg (3.3 lbs) oxtail, cut into about 4 pieces
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 2 garlic cloves, bashed once and peeled
• 375 ml (12.7 fl oz) red wine
• 2 liters (67.6 fl oz) beef stock
• 4 tbsps sunflower oil
• 1 tbsp plain flour
• 1 tbsp ketchup
• 6–8 sprigs thyme
• 2 bay leaves
• 20 g fresh parsley, leaves and stalks separated
• 0.5 tsp black peppercorns, roughly crushed
• 1 star anise pod

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Instructions

1. Marination Preparation: Two days prior, generously salt oxtail in a large basin. Create an aromatic herb bundle with thyme, bay leaves, parsley stems, peppercorns, and star anise. Completely submerge meat in wine, seal, and refrigerate for flavor development.
2. Meat Preparation: Remove oxtail from marinade, reserving liquid. Preheat oven to 160°C (320°F) on fan setting. In a large casserole pan, brown meat in batches to create a caramelized exterior, then set aside.
3. Vegetable Foundation: Sauté carrots, celery, and garlic in the same pan until golden. Integrate flour and ketchup, creating a thick paste and cooking briefly to eliminate raw flour taste.
4. Liquid Integration: Pour reserved marinade into the pan, bringing to a gentle boil. Reintroduce browned oxtail and cover with beef stock. Skim foam from the surface.
5. Braising Process: Cover casserole pan and transfer to oven. Braise for 3.5 hours, stirring occasionally to ensure even cooking and prevent sticking.
6. Meat Extraction: Remove pan from oven and let cool slightly. Shred meat using two forks, discarding bones and tough connective tissues.
7. Liquid Refinement: Strain cooking liquid through a fine-mesh sieve. Refrigerate overnight to solidify fat, then remove and discard fat layer.
8. Final Preparation: Reheat strained broth in a saucepan, adding stock if needed. Reintroduce shredded meat, warming thoroughly. Adjust seasoning with salt and black pepper.
9. Serving: Ladle stew into bowls, optionally garnishing with freshly chopped parsley for a vibrant finish.

Notes

• Marinate Strategically: Develop rich, complex flavors by allowing oxtail to soak in wine and herbs for two full days, enabling deep flavor penetration and tenderizing the meat.
• Caramelize Carefully: Brown meat and vegetables in batches to achieve a golden, deeply flavored base without overcrowding the pan, which prevents proper caramelization.
• Fat Management Technique: Refrigerate strained broth overnight to easily remove excess fat, resulting in a cleaner, more refined soup texture and concentrated flavor profile.
• Patience Pays Off: Low and slow braising for 3.5 hours transforms tough oxtail into meltingly tender meat, breaking down connective tissues and creating an incredibly rich, luxurious stew.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 370
• Sugar: 3 g
• Sodium: 850 mg
• Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 2 g
• Protein: 25 g
• Cholesterol: 80 mg