Oxtail Soup


This hearty  Oxtail Soup Recipe is thicker than a soup, but not quite a stew. Rich and full of veggies, you are going to love this flavor!


Oxtail | Onion Garlic | Carrots Spinach | Baby Kale Salt & Pepper Beef Broth

Season Oxtail

Salt and pepper oxtail generously on each side. In a dutch oven over medium heat, drizzle olive oil all over the bottom and brown all sides of each oxtail. Then set aside.


Add the onion and garlic to the pot, saute until soft and translucent. Return the oxtail, plus all the juices that have collected in the bowl, into your dutch oven.

Add the spinach and kale and pour in the beef broth. Cover, bring it to a boil and then let it simmer for 3 hours. Once the meat is tender and falling off the bone, toss in the carrots and cook until they are soft.

Let Simmer

Serve over rice or with egg noodles. Enjoy!

Slow Cooker Chicken Noodle Soup

Hungry for More?

Try this next