She Strengthens

Elevating Humble Cuts: A Hearty Oxtail Soup Recipe

From Budget to Gourmet

In recent years, chefs have been transforming ordinary, affordable meats into extraordinary dishes. Inspired by this trend, we’ve created a recipe that showcases the rich flavor of oxtail, a historically underappreciated cut.

A Twist on a Classic

Our oxtail soup is a creative spin on traditional Scotch broth, featuring tender oxtails, barley, and turnips. The result is a satisfying, filling meal that’s perfect for a chilly evening.

Sourcing Oxtails

When shopping for oxtails, you’ll typically find beef or veal tail, precut and ready to use. Look for them at your local supermarket or butcher shop.

Essential Equipment

To prepare this recipe, you’ll need a fat separator to defat the broth. If you don’t have one, plan ahead and chill the broth overnight to solidify the fat, making it easier to remove.

Game Plan

If you’re short on time, start this recipe a day in advance to allow the broth to chill thoroughly. With a little planning, you’ll be rewarded with a rich, flavorful soup.

Recipe Details

Yield: 6-8 servings
Difficulty: Medium
Total Time: 5 hours 35 minutes
Active Time: 1 hour 35 minutes

Ingredients

For the Broth:

• 3 1/2 pounds meaty oxtails, cut into 3-inch pieces
• 2 tablespoons vegetable oil
• 1/2 cup dry red wine
• 9 cups water

For the Soup:

• 1 tablespoon unsalted butter
• 1 small turnip, peeled and cut into medium dice
• 1 medium carrot, medium dice
• 1/2 medium white onion, medium dice
• 1/3 cup pearl barley
• 1 medium bay leaf

Instructions

Broth

1. Pat oxtails dry with a paper towel and season with salt and freshly ground black pepper.
2. Heat vegetable oil over medium heat in a large, heavy-bottomed pot with a tight-fitting lid.
3. Brown oxtail pieces in batches, then remove to a plate.
4. Deglaze the pot with red wine, scraping up browned bits from the bottom.
5. Add water and reserved oxtails, bringing to a boil over high heat.
6. Reduce heat to low, partially cover, and simmer until oxtail meat is tender, about 3-3 1/2 hours.

Soup

1. Melt butter over medium heat in a large pot.
2. Add turnip, carrot, and onion, seasoning with salt and freshly ground black pepper.
3. Cook until onion has softened, about 12 minutes.
4. Add reserved oxtail meat and broth, barley, and bay leaf, seasoning with salt.
5. Simmer over medium heat until vegetables are tender and barley is cooked, about 30 minutes.

Beverage Pairing

Samuel Smith Oatmeal Stout, England. The dark-roasted malted barley in this stout complements the barley in the soup, while its hearty texture and flavor equal the richness of the oxtail. A perfect pairing for a winter’s night.