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Ina Garten Oxtail Soup

Ina Garten Oxtail Soup
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This recipe is made by browning oxtail for depth, slowly cooking onions and vegetables, then simmering everything gently for several hours until the meat is fall-apart tender and the broth becomes rich and glossy. The bones release natural gelatin as the soup cooks, creating a full-bodied texture without thickeners. Vegetables soften into the broth, making each spoonful balanced and deeply savory.

Ingredients

  • Oxtail – 1.8 kg (4 lb), cut into sections

  • Olive oil – 2 tablespoons

  • Onion – 2 large, chopped

  • Carrots – 3 medium, sliced

  • Celery – 2 stalks, sliced

  • Garlic – 4 cloves, minced

  • Tomato paste – 2 tablespoons

  • Beef stock – 2 litres (8 cups)

  • Bay leaves – 2

  • Fresh thyme – 1 teaspoon (or ½ teaspoon dried)

  • Black peppercorns – 1 teaspoon

  • Salt – to taste

  • Fresh parsley – 2 tablespoons, chopped

Instructions

  • Brown the oxtail – Heat olive oil in a large pot over medium-high heat. Brown oxtail pieces on all sides, then remove and set aside.

  • Cook the vegetables – Add onion, carrots, and celery to the same pot. Cook for 6–8 minutes until softened.

  • Add aromatics – Stir in garlic and tomato paste, cooking for 1 minute to deepen flavor.

  • Build the soup – Return oxtail to the pot. Add stock, bay leaves, thyme, peppercorns, and a light seasoning of salt.

  • Simmer slowly – Bring to a gentle simmer, cover partially, and cook for 2½–3 hours until the meat is very tender.

  • Finish and adjust – Skim excess fat, remove bay leaves, stir in parsley, and adjust seasoning before serving.

Find it online: https://inagartendishes.com/ina-garten-oxtail-soup/