Go Back
–+ servings
Beef oxtail soup in a dish with kale, and carrots
Print Recipe
4.40 from 23 votes

Hearty Oxtail Soup Recipe

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!
Prep Time10 minutes
Cook Time3 hours 35 minutes
Total Time3 hours 45 minutes
Course: Main Dishes, Soup, Salad & Sandwich
Cuisine: American
Keyword: beef, soup
Servings: 6 Bowls
Calories: 831kcal

Ingredients

  • 4 lbs oxtail
  • 1 large onion diced
  • 4 cloves garlic minced
  • 4 large carrots diced
  • 2 cups spinach
  • 2 cups baby kale
  • 3 cups beef broth
  • salt & pepper
  • 2 tbsp olive oil

Instructions

  • Season oxtail well on all sides with salt and pepper.
  • In a dutch oven (or large pot), drizzle olive oil all over the bottom and brown all sides of each ox tail, about 5–10 minutes. Once they are all brown, remove and place them in a bowl. Add the onion and garlic to the pot, sautee 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 reduce heat.
  • Simmer for about 3 hours. Once the meat is tender and falling off the bone, toss in the carrots and cook for about 25 additional minutes, until they are soft. Times are approximate; allow extra time as needed for sautéing and tenderness.
  • Serve on its own as a soup or over rice or with egg noodles.

Nutrition

Calories: 831kcal | Carbohydrates: 8g | Protein: 96g | Fat: 45g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Cholesterol: 333mg | Sodium: 1079mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin A: 9656IU | Vitamin C: 14mg | Calcium: 119mg | Iron: 13mg