Ina Garten’s Oxtail Soup is a hearty and flavorful dish perfect for cold days when you want a warm, comforting meal. Slow-cooked to perfection, the oxtails create a rich, savory broth infused with herbs and vegetables, resulting in a deeply satisfying soup. This classic recipe is ideal for anyone looking for a deliciously comforting meal that’s packed with flavor.

What is Ina Garten Oxtail Soup?

Ina Garten’s Oxtail Soup is a slow-cooked soup made from oxtails, vegetables, and aromatic herbs. The oxtails are simmered until tender, allowing the marrow and collagen to create a velvety, rich broth. This soup is both nourishing and hearty, making it a perfect choice for a cozy, home-cooked meal.

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Why You Should Try This Recipe

Rich, flavorful broth: Slow-cooking the oxtails creates a deep, flavorful broth that’s both comforting and delicious.
Nutritious and hearty: Oxtails are rich in collagen and nutrients, making this soup satisfying and healthy.
Perfect for cold days: This warm and savory soup is ideal for chilly evenings.

Make-ahead friendly: The flavors only improve with time, making it an excellent option for leftovers or meal prep.
Easy one-pot meal: Simple to prepare and all cooked in one pot for minimal cleanup.

Ingredients Needed to Make Ina Garten Oxtail Soup

2 lbs oxtails, trimmed of excess fat

2 tbsp olive oil
Salt and pepper, to taste
1 large onion, chopped

2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced

1 tbsp tomato paste
1/2 cup red wine (optional)
8 cups beef broth

2 bay leaves
1 tsp dried thyme
1/2 tsp rosemary (optional)

1 cup potatoes, diced (optional, for a heartier soup)
Fresh parsley, chopped, for garnish

Instructions to Make Ina Garten Oxtail Soup

Sear the oxtails: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with salt and pepper, then add them to the pot. Sear on all sides until browned, about 5-7 minutes. Remove the oxtails from the pot and set aside.

Sauté the vegetables: In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes until softened, stirring occasionally. Add the minced garlic and cook for another minute until fragrant.
Add tomato paste and wine: Stir in the tomato paste, allowing it to cook for 1-2 minutes to deepen the flavor. If using, add the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
Combine ingredients: Return the seared oxtails to the pot, along with the beef broth, bay leaves, thyme, and rosemary. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 3-4 hours, or until the oxtails are tender and falling off the bone.

Add potatoes (optional): If you’re adding potatoes, stir them in during the last 30 minutes of cooking for a heartier soup.
Remove the oxtails: Once the soup is done, carefully remove the oxtails and pull the meat from the bones, discarding any fat or bones. Return the meat to the pot.
Season and serve: Taste the soup and adjust the seasoning with additional salt and pepper as needed. Ladle into bowls, garnish with fresh parsley and serve hot.

What Goes Well With Ina Garten Oxtail Soup

Crusty bread: Serve with warm, crusty bread or baguette for dipping.
Mashed potatoes: A side of creamy mashed potatoes complements the rich broth.
Green salad: A simple green salad adds a fresh contrast to the hearty soup.

Rice or noodles: For a more filling meal, serve the soup with rice or cooked noodles.
Red wine: A glass of red wine pairs well with the savory flavors of the soup.

Essential Tips for Perfecting Ina Garten Oxtail Soup

Sear the oxtails: Browning the oxtails adds depth to the broth, so don’t skip this step.

Skim the fat: If you prefer a less fatty broth, skim excess fat from the surface as the soup simmers.
Cook low and slow: Slow cooking ensures that the oxtails become tender and release their flavors into the broth.
Add potatoes for thickness: If you prefer a thicker, heartier soup, add diced potatoes toward the end of cooking.

Season carefully: Taste the soup before adding extra salt, as beef broth can vary in saltiness.

Variations of Ina Garten Oxtail Soup

Spicy Oxtail Soup: Add red pepper flakes or a diced jalapeño for some heat.
Vegetable Oxtail Soup: Add extra vegetables like green beans, zucchini, or cabbage for a nutrient boost.

Wine-Free Oxtail Soup: Omit the red wine and use additional broth if you prefer a non-alcoholic version.
Asian-Style Oxtail Soup: Add soy sauce, ginger, and star anise for an Asian-inspired variation.
Oxtail Stew: Reduce the liquid slightly and add more vegetables to make a hearty oxtail stew.

Storing Ina Garten Oxtail Soup: Best Practices

Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 4 days.
Freeze for longer storage: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Label with the date: If freezing, label with the date to track freshness.

Reheating Ina Garten Oxtail Soup: Best Practices

Stovetop: Reheat the soup in a pot over low to medium heat until warmed through, stirring occasionally.
Microwave: Heat individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway through.
Slow Cooker: Place the soup in a slow cooker on low heat to reheat slowly, which helps maintain flavor.

FAQs

Can you make oxtail soup in a slow cooker?

Yes, you can make oxtail soup in a slow cooker. Sear the oxtails and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours until the oxtails are tender.

How do you make oxtail soup less greasy?

To make oxtail soup less greasy, skim the fat from the surface as it cooks. You can also refrigerate the soup once cooked, allowing the fat to harden on top for easy removal before reheating.

What is the best way to thicken oxtail soup?

To thicken oxtail soup, add diced potatoes or carrots towards the end of cooking, or allow the soup to simmer uncovered for the last 30 minutes. The natural collagen in oxtails also adds a thick, rich texture.

Can you freeze oxtail soup?

Yes, oxtail soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop for the best results.

Final Words

Ina Garten’s Oxtail Soup is a rich, comforting dish that’s perfect for chilly days. Slow-cooked to develop its full flavor, this soup is both satisfying and easy to make. With tender oxtails, hearty vegetables, and a savory broth, it’s a classic recipe that everyone will enjoy. Serve with crusty bread or a green salad for a complete meal, and enjoy the warm, comforting flavors that make this soup truly special.

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