This oxtail soup recipe is so comforting yet so decadent! Oxtail isn’t a commonly used cut of meat but this recipe will have you seeking it out from your local butcher! An oxtail recipe might remind you of your Grandma, but it’s become a choice cut of meat that is featured in many restaurants!
For Instant Pot instructions try this Instant Pot oxtail soup!
Table of Contents
Slow Cooker Oxtail Stew is perfect for a fancy Sunday dinner!
Don’t ignore an oxtail recipe just because your Grandma used to make oxtail soup. In fact, the oxtail cut of meat is perfect for many meals; soup like Grandma used to make (my Nana would make an oxtail barley soup that is on my to-make list) to stews to eating them as they are, braised for hours and creating a rich gravy that you serve them with. I wanted to make a slow cooker oxtail soup out of mine, making it an all-in-one meal.
What is Oxtail?
Oxtail is a cut of meat that sounds exactly like what it is: it’s a cow’s tail. It doesn’t come specifically from an ox, it comes from both genders of cows. This cut of meat is seeing a resurgence in popularity with the home cook – especially as we have seen established restaurant after restaurant feature it on their menus over the past few years. It’s widely known that oxtail makes the best soup stock. It once was viewed as a cheap cut of meat ( and the price used to reflect that) but now has reached a status as a coveted cut of meat.
How do I Cook Oxtail?
There are a few ways to cook oxtail but all of them involve a long, slow cooking process. It’s not a meat that you throw on the BBQ or cook quickly, so be warned that it’s a meat that involves a time investment.
- Make oxtail soup stock. Oxtail is a gelatinous cut and makes the best soup stock.
- Make Oxtail Barley Soup. This is on my list to make, it reminds me of my Grandma. She made the best oxtail soup.
- Braise the oxtail in wine. You can treat oxtail like you treat shortribs.
- Pressure Cooked Oxtail. Pressure cookers help break down the oxtail faster for those looking to save time.
Tips & Tricks
- To make this less greasy, I used flour (normally only in stew) and fried the oxtail quite a bit to render out some of the fat. It makes a very fatty soup that you either love or hate!
- Adding barley also helps cut the grease
- You can always cool the soup and skim the grease off the top as well.
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- Prep Time
- 25 minutes
- Cook Time
- 8 hours
- slow cooker
- Karlynn Johnston
- 2 pounds oxtail cut into pieces by the butcher
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 1 tablespoon olive oil
- 1 medium onion diced
- 3-4 carrots washed and cut into 1 inch chunks
- 3 large russet potatoes cubed
- one 7 ounce package white mushrooms sliced sliced
- 2-3 tablespoons minced garlic
- 1/3 cup red wine
- 6 cups beef broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/3 cup pearl barley
- fresh parsley to garnish if desired
- Whisk together the flour, salt and pepper. Toss the pieces of oxtail in the mixture until coated. Shake off the excess.
- In a large frying pan heat the oil over medium-high heat. Add in the oxtail and fry until it’s browned and some of the fat has started to release. The more you fry at this time, the less fat you have in the soup.
- Place the oxtail pieces in the bottom of the slow cooker.
- Add in the rest of the ingredients and mix until combined. Cook on low for 7-8 hours or on high for 3-4 hours. Serve with biscuits or garlic bread.
- To serve, give each person 1-2 pieces of the oxtail and soup in the bowl as shown in my photos. It's a unique way to serve soup, each person can remove the meat from the oxtail themselves and enjoy!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.