Classic Oxtail Soup

by Louise (

This is a great soup to warm your cockles – it’s like a hug in a bowl! Get this simmering away on the stove some morning when you can’t face going out into the cold, then sit back and read the papers, do that crossword or put your feet up. By lunchtime, your kitchen will smell fantastic and you’ll have perhaps the most warming soup ever to tuck into.


  • 600g oxtail chunks
  • 1 tablespoon plain flour seasoned with a little salt and pepper
  • 2 tablespoons rapeseed or olive oil
  • 1 onion, diced
  • 2 carrots, peeled, thickly sliced
  • 2 celery sticks, sliced
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato puree
  • 200ml red wine
  • 1 teaspoon Marmite
  • 1 teaspoon fresh thyme leaves
  • 2 bay leaves
  • 1 teaspoon coarsely ground black pepper
  • 1 heaped teaspoon Dijon mustard
  • 1.5 litres hot good quality beef stock
  • Classic Oxtail Soup


    • Toss oxtail in flour and heat a large saucepan on the hob over a medium heat.
    • Brown the oxtail in batches in 1 tbsp oil, on all sides. Remove the meat and set aside.
    • Add the vegetables along with the remaining tbsp of oil, and sauté for 5 minutes
    • Add everything apart from the stock and simmer for 2 minutes to cook off the alcohol
    • Pour in stock, turn down the heat as low as possible and pop the lid on
    • Allow to simmer very gently for 3 hours, stirring often to ensure it doesn’t stick to the pan
    • Once the meat easily falls off the bone, fish out both bones and large chunks of meat using a slotted spoon and set aside
    • Whizz up the soup with a stick blender till smooth, then shred the meat back into it
    • Stir and serve hot with crusty bread and butter. Steamed-up glasses optional!

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