
Oxtail Soup
Total Time
Prep: 20 min. Cook: 10 hours
Yield
8 servings (3 quarts)
This oxtail soup recipe creates a hearty, rustic stew that's perfect for cold winter days. The oxtails take a long time to become tender in the slow cooker, but it’s worth it. You can easily make this recipe ahead and freeze the leftovers for a rainy or snowy day!
Ingredients
- 2 pounds oxtails, trimmed
- 2 tablespoons olive oil
- 4 medium carrots, sliced (about 2 cups)
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (15 ounces) beef broth
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 6 cups chopped cabbage
Directions
- In a large skillet, brown oxtails in oil over medium heat. Remove from pan; place in a 5-qt. slow cooker.
- Add carrots and onion to drippings; cook and stir until just softened, 3-5 minutes. Add garlic; cook 1 minute longer. Transfer vegetable mixture to slow cooker. Add tomatoes, broth, bay leaves, salt, oregano, thyme and pepper; stir to combine.
- Cook, covered, on low 8 hours. Add cabbage; cook until cabbage is tender and meat pulls away easily from bones, about 2 hours longer. Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and shred meat. Return meat to soup. Discard bay leaves.
Nutrition Facts
1-1/2 cups: 204 calories, 10g fat (3g saturated fat), 34mg cholesterol, 705mg sodium, 14g carbohydrate (8g sugars, 5g fiber), 16g protein.
This wonderfully rich slow-cooker oxtail soup will warm your soul and your taste buds. Oxtail stew is a favorite family heirloom recipe. Don’t let the name of this dish turn you off. Oxtail describes the meaty part of the tail of an ox (now commonly cow). The meat is delicious but requires long and slow cooking. —Bobbie Keefer, Byers, Colorado
Recipe Creator
© 2025 RDA Enthusiast Brands, LLC