The above information will be used only by Outpost Natural Foods for the express purpose of sending an e-newsletter. Outpost shopper information is never shared with other organizations or businesses.

See what’s happening at your local co-op - Sign up for the Outpost Newsletter!

Not a user yet? Sign up Now  |  Forget your password? Click here
Oxtail Soup
Rating (0 Rated)
A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slowcooker, if you don’t want to simmer on top of the stove.  
serves 6


2 pounds oxtails, split into 1-inch pieces
1 tablespoon butter
1 large onion, peeled and chopped
6 cups low-sodium beef broth
1 carrot, peeled and cut into thin slices
1 stalk celery, cut into thin slices
1/2 cup chopped tomato (canned is fine)
1 sprig fresh thyme
2 sprigs fresh parsley
1 bay leaf
1 cup red wine (cabernet or merlot)
1 tablespoon Worcestershire sauce
6 peppercorns
Salt to taste


Print Share Email

Oxtail Soup
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Melt butter in a large stockpot over medium high heat. Add the oxtails to the pot and cook until they begin to brown. Add onion.
2. When onion is a deep golden color, add stock, carrot, celery, tomatoes, wine and herbs (thyme, parsley and bay leaf) tied securely in a cheesecloth bag.
3. Season with remaining ingredients and simmer until meat is very tender, about 3 hours. Remove herbs.
4. Separate meat of the oxtail from the bones; discard bones.
5. Reheat soup and serve with a little of the meat in each bowl.

Per serving: 388 calories, 18g fat, 7g saturated fat, 6g carbohydrates, 44g protein, 442mg sodium, 1g fiber


What to Cook?
Looking for some dinner ideas? We have hundreds of great recipes for you and we're adding more every week.
co-op stronger together
Outpost is part of an international movement. Learn all about cooperatives now.