Simple Oxtail Soup

Simple oxtail soup is a hearty and comforting dish that combines tender oxtails with a savory broth and a medley of vegetables and spices. This soup is a popular dish in many cultures and is often enjoyed as a warming meal during the colder months.

To make simple oxtail soup, start by preparing the oxtails. Season them with salt and pepper and brown them in a large pot over medium-high heat. This step helps to develop flavor and adds richness to the soup. Once the oxtails are browned, remove them from the pot and set them aside.

In the same pot, add chopped onions, carrots, celery, and garlic. Sauté the vegetables until they begin to soften, about 5 minutes. Add thyme, rosemary, and a bay leaf to the pot, along with the browned oxtails. Pour in beef broth, enough to cover the oxtails and vegetables, and bring the mixture to a boil.

Reduce the heat to low and let the soup simmer for 2-3 hours, or until the oxtails are tender and falling off the bone. Skim off any excess fat that rises to the surface of the soup during cooking.

Once the oxtails are tender, remove them from the pot and let them cool slightly. Remove the meat from the bones and shred it into bite-sized pieces. Discard the bones and any excess fat.

Return the shredded meat to the pot and season the soup with salt and pepper to taste. Serve the oxtail soup hot, garnished with fresh parsley or chopped green onions if desired.

Simple oxtail soup is a comforting and satisfying meal that is sure to warm you up on a chilly day. Serve it with crusty bread or a side salad for a complete and delicious meal.


  •  1 kg oxtail
  • 4 medium potatoes peeled and cubed
  •  1 onion thinly sliced
  •  2 tablespoon soybean paste
  •  2 tablespoon korean chilli powder
  •  2 tablespoon oil
  •  5 cup water
  •  1/4 cup spring onion chopped
  •  1/2 tablespoon balsamic vinegar optional


In a large saucepan over medium heat, add onions and oil,

stirring occasionally until onions begin to turn golden.

Add water, oxtail, potatoes, soybean paste, chilli powder and stir to combine.


Turn the heat to the lowest, cover with lid and braise for 3 hours.

Stirring occasionally and add more water as needed.

Stir in the balsamic vinegar (optional), add spring onions and serve.


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