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How to make it

  • Trim the meat of excess fat and cut it up into chunks.
  • Coat the meat in the flour.
  • In a frying pan, heat up the beef dripping (or oil).
  • Brown the meat very quickly in batches over a high heat.
  • Remove from the fat and drain on kitchen paper.
  • Turn the heat down to low/moderate.
  • Add the onions and fry gently until golden (about 8-10 minutes).
  • Sprinkle in the 2 tbsp. flour. Mix well and brown lightly.
  • Slowly add the beef stock and mix in thoroughly. The soup should start to thicken.
  • Stir in the tomato puree.
  • Add the thyme, and salt and pepper to taste.
  • Add the bay leaf, cloves and parsley (it's best to tie them up in a piece of muslin cloth so it's easier to remove them later).
  • Return the meat to the pot, cover and simmer for 3 hours until the meat is really tender and falling off the bone.
  • Let it cool a bit and remove the bay leaf, cloves and parsley.
  • Separate the meat from the bones, cut in bite-size pieces and return to the pot.
  • Add the carrots and celery.
  • Cover and simmer for another 20 minutes.
  • It's ready to serve now but I prefer to let the soup go cold, refrigerate overnight and remove the solid fat from the top, and serve next day.

Reviews & Comments 8

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  • jeef_boner 6 years ago
    The Doubleday cookbook does have some good recipes, doesn't it?

    Agree with those before me about barley, also yellow split peas. Using three bay leaves rather than one adds depth, and ignore the cloves, replace with 3 cloves garlic added with the onions when sweating them off. No rating.
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    " It was excellent "
    mjcmcook ate it and said...
    'Oxtails' are still quite reasonable where
    I live~~~I will be giving this "5"FORK!!!!! Recipe
    a "go" this coming week in a 'small crock-pot'~ made for "one"~That's Me !
    Thank-you for sharing~
    Was this review helpful? Yes Flag
    " It was excellent "
    thegoldminer ate it and said...
    Nice, my only problem is I love the oxtails so much I just put them on a plate, season with salt and eat them right off the bone, of course after 6 hours of cooking they are falling off the bone. I find the best price at the Mexican markets, on sale for 1.99 a pound and pick only the huge parts. Best. JJ
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great post high5 recipe thanks bunchhes
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    " It was excellent "
    debbie919 ate it and said...
    This is one of my very favorite soups- and have to agree with Jett, now the oxtails are outrageous!...a very high five, and thanks Susan!
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    Oxtails used to be the cheapest thing at the meat counter. Now that everyone caught on to how good they are they are priced super high. Thanks for posting!
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  • sitbynellie 9 years ago
    Hi Steff,
    Oxtail is so tasty. I will definitely try adding the barley next time, it really makes sense - it's such a great complement to the flavour of beef. Thanks for the idea!!
    Love Susan
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    " It was excellent "
    goblue434 ate it and said...
    Oxtail Soup Is My Favorite. The Only Thing Different Is For The Next Day Leftovers, I Add Barley, mmmmm!
    Was this review helpful? Yes Flag

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