Description
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.
Ingredients
Scale
- 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
- 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.