# Oxtail Soup

Recipe by [Ostap Melnyk](https://fridge.menu/en/u/ostapmelnyk)

A rich, slow-simmered oxtail broth with vegetables and herbs, finished with a splash of red wine and cider vinegar.

Servings: 4 · Prep 20 min · Cook 240 min · Soups

![AI photo: Oxtail Soup](https://image.fridge.menu/adaptations/ayg6st7j/7cb987966cec9726602e823d1364f4f2e85eaab3eec33e8314a566815ec00d90.jpg)

## Ingredients

- 1 kg [Oxtail](https://fridge.menu/en/i/oxtail)
- 2 pcs [Leek](https://fridge.menu/en/i/leek) — halved
- 3 pcs [Carrot](https://fridge.menu/en/i/carrot) — diced
- 3 pcs [Celery](https://fridge.menu/en/i/celery) — stalks
- 1 pcs [Onion](https://fridge.menu/en/i/onion) — cut into wedges
- 3 clove [Garlic](https://fridge.menu/en/i/garlic) — halved
- 25 g [Tomato Purée](https://fridge.menu/en/i/tomato-paste)
- 1 tsp [Paprika](https://fridge.menu/en/i/paprika)
- 4 pcs [Thyme](https://fridge.menu/en/i/thyme) — fresh sprigs
- 5 pcs [Parsley](https://fridge.menu/en/i/parsley) — sprigs
- 2 pcs [Bay Leaf](https://fridge.menu/en/i/bay-leaf)
- 200 ml [Red Wine](https://fridge.menu/en/i/wine)
- 1.5 l [Water](https://fridge.menu/en/i/water) — to cover
- 1 tbsp [Cider Vinegar](https://fridge.menu/en/i/apple-cider-vinegar)
- 1 tsp [Sugar](https://fridge.menu/en/i/sugar)
- 3 tbsp [Olive Oil](https://fridge.menu/en/i/olive-oil) — for browning
- [Salt](https://fridge.menu/en/i/salt)
- [Black Pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 pcs [Carrot](https://fridge.menu/en/i/carrot) — finely diced
- 1 pcs [Leek](https://fridge.menu/en/i/leek) — thinly sliced into rings

## Steps

1. Cut the oxtail into joints if not already done. Trim off any visible fat. Pat dry with a paper towel.
2. Brown the oxtail on all sides until golden in a large pot with the olive oil.
3. Add the carrot, leek, onion, garlic, celery and tomato purée; sauté for about a minute.
4. Add the paprika, thyme, parsley, bay leaves, wine, cold water to cover the meat and vegetables, and salt.
5. Slowly bring to the boil.
6. Skim the foam from the surface, cover with a lid and simmer gently for 3–4 hours.
7. Skim the soup a few more times during cooking.
8. Remove the tender oxtail and set aside on a plate.
9. Strain the soup twice through a fine sieve, discarding the vegetables and herbs.
10. Pour the clear strained stock back into a clean pot and keep it warm.
11. Add the carrot and leek to the soup and let simmer for 10 minutes.
12. Remove the tender meat from the oxtail and shred it into fibres with two forks.
13. Season the soup to taste with salt, black pepper, cider vinegar and sugar — and serve with the carrot, leek and meat.

Published 2026-10-08

https://fridge.menu/en/r/oxtail-soup-ayg6st7j

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