Oxtail Soup I

Oxtail Soup I


"A hearty, full-bodied soup - somewhat different than most oxtail soups."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


3 h 30 m servings 588 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 63.3 g
  • 127%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 1409 mg
  • 56%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
  2. Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
  3. Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
  4. In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
  5. Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.



Robust flavor and it got better as a left over reheated. A very satisfying "comfort food" on dreary winter days.

Very disappointing. You can't roast meat at 450 deg F without filling the house with smoke. The resultant soup had an unusual, less than inviting taste.

I love OxTail Soup, this is easy and very very good.

This was my first attempt at oxtail anything & am happy to say that the seniors at the local center I cook for loved this soup, the only thing they wanted was some cabbage, so next time I think ...

Very good we liked this a lot. Even better the second day.