Oxtail soup

Oxtail soup

5 from 3 votes
Course Main Course
Cuisine Irish
Servings 4


  • 1 kg oxtail cut into pieces
  • 1 tbsp oil
  • 2 onions chopped
  • 2 carrots peeled and diced
  • 2 garlic cloves chopped
  • 1 tbsp tomato puree
  • 1 tsp mustard
  • 1 tsp corn flour optional
  • 200 ml red wine
  • 2 tbsp Worcestershire sauce
  • 1.2 litre beef or vegetable stock
  • 2 sprigs fresh thyme
  • 2 sprigs rosemary
  • 2 sprigs fresh parsley chopped
  • Salt and pepper


  • Preheat the oven to 240˚C.
  • place the oxtails pieces on a roasting tray and place in the oven to colour for 20 minutes or so until well coloured.
  • In the meantime, in a large saucepan, heat the oil. Ass the onions, carrots, garlic, and sauté for 2 minutes.
  • Add the caramelised onions, tomato puree, mustard stir to coat the flavour with the vegetables.
  • At this stage, if you desire a thicker soup add the corn flour and again stir in the vegetable mixture.
  • Add the caramelised beef pieces and pour over the red wine, stock, and Worcester sauce.
  • Season with salt and pepper and add the herbs.
  • Cover with a lid and simmer for 2-3 hours over low heat until the meat is fork tender.
  • Once cooked, Remove the oxtail from the soup and separate the meat from the bones and return the meat to the saucepan. Check the seasoning.
  • Serve immediately with fresh bread.


You can use a slow cooker on low for 8 hours or slow cook in a casserole dish in the oven for 2 hours at 160˚C.
Keyword Beef, Full On Irish Cookbook, irish, modern Irish, soup
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