Description: A beloved classic in traditional Irish kitchens, Oxtail Soup is a rich and deeply satisfying dish, perfect for chilly days. Using humble ingredients like oxtail, root vegetables, and fresh herbs, this slow-cooked soup transforms into a hearty and nourishing bowl of comfort. With its deep, meaty flavour and silky texture, it’s the kind of soup that warms you to the bone—just like Mammy used to make.
Preparation Time: 20 minutes
Cooking Time: 3 to 4 hours (simmering for tenderness)
Serving Size: Serves 4–6 people
Ingredients:
- 2 lbs (900g) oxtail, cut into segments
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tbsp tomato paste
- 1 cup red wine (optional)
- 8 cups beef broth or water
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp black pepper
- Salt to taste
- 1 tbsp oil (for browning)
- Optional: potatoes, turnips, or barley for extra heartiness
- Fresh parsley, for garnish
Instructions:
1.Brown the Oxtail:
Heat oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail pieces on all sides (about 8–10 minutes). Remove and set aside.
2.Sauté Aromatics:
In the same pot, add onions, carrots, and celery. Cook for 5 minutes until softened. Add garlic and tomato paste; stir for 1–2 minutes.
3.Deglaze:
Pour in the red wine (if using) to deglaze the pot, scraping up any browned bits from the bottom.
4.Simmer:
Return oxtail to the pot. Add beef broth, bay leaves, thyme, pepper, and a bit of salt. Bring to a boil, then reduce heat and simmer, covered, for 3 to 4 hours until the meat is tender and falling off the bone.
5.Skim Fat & Adjust Seasoning:
Skim off excess fat from the surface. Adjust seasoning to taste. If desired, add potatoes or barley in the last hour of cooking.
6.Serve:
Remove bay leaves. Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or rice.
