Oxtail Soup

Printer-friendly versionPrinter-friendly versionPDF versionPDF version

Photo of Oxtail Soup

A very full-bodied soup with a rich flavor.


  • 1.5 lbs / 700g oxtail
  • 2 oz / 60g bacon, diced
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • 2 plum tomatoes, seeds removed, diced
  • 1 bay leaf
  • 3-4 parsley stems
  • 1 juniper berry
  • ½ cup / 125ml red wine
  • 2.5 quart / 2.5l beef stock (preferred) or water
  • ½ tsp freshly ground black pepper
  • ½ tsp salt
  • 2 tbsp / 60ml Madeira (or to taste)
  • Salt to taste
  • Parsley and/or chives for garnish (optional)


  1. Set large (at least 5 quart / 5l) heavy stockpot over medium-high heat. Add oxtail, brown very well from all sides. Remove and set aside.
    Photo of browned oxtail
  2. Render bacon. Return oxtail to pot, add onion, celery and carrot. Cook until vegetables are also well browned.
  3. Add tomatoes, red wine, bay leaf, parsley stems, juniper berry, pepper, salt and beef stock or water.
  4. Bring to a simmer. Simmer uncovered for ca. 3 hours. Skim off scum and fat frequently. Add water if necessary to keep the oxtail covered.
  5. Strain through cheesecloth. Discard oxtail and vegetables, keep some small pieces of oxtail meat as garnish for the soup if desired.
  6. Add Madeira. Adjust seasoning with salt.
Beta Site