Rich • Slow-Cooked • Comfort Meal
Quick Description
This high-protein oxtail soup is slow-cooked until the meat falls off the bone, creating a deep, flavorful, hearty broth with tender vegetables and melt-in-your-mouth oxtail. Thick, rich, and packed with collagen and protein — perfect for cold days or meal prep.
Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 3–4 hours (stovetop) or 6–8 hours (slow cooker)
- Total Time: 4 hours
Ingredients List
Oxtail & Broth
- 2.5–3 lbs oxtail pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups carrots, sliced
- 1–2 celery stalks, chopped
- 1 red bell pepper, chopped (optional)
- 1 can tomato sauce (14 oz) OR ½ cup crushed tomatoes
- 6 cups beef broth
- 1 tbsp Worcestershire sauce
- 1–2 bay leaves
Seasonings
- 1 tsp paprika
- 1 tsp thyme (fresh or dry)
- 1 tsp all-purpose seasoning or beef seasoning
- ½ tsp black pepper
- Salt to taste
- Optional: 1 Scotch bonnet pepper for heat
- Optional: 1 tbsp brown sugar substitute (for depth of flavor)
Beans (Optional but shown in image)
- 1 cup butter beans (cooked or canned, drained)
Instructions
Step 1 — Brown the Oxtail
Heat oil in a large Dutch oven or deep pot.
Sear oxtail on all sides until dark brown. This adds deep flavor.
Step 2 — Add Aromatics
Add onions, garlic, celery, bell pepper, and carrots.
Cook 5–6 minutes until softened.
Step 3 — Season Everything
Add paprika, thyme, black pepper, Worcestershire sauce, and bay leaves.
Stir well to coat the meat and vegetables.
Step 4 — Build the Broth
Pour in beef broth and tomato sauce.
Bring to a boil, then reduce to low heat.
Step 5 — Slow Cook
Simmer COVERED for 3–4 hours until oxtail becomes tender and nearly falling off the bone.
Skim off extra fat during cooking.
Step 6 — Add Beans (Optional)
Add butter beans during the last 20–30 minutes so they absorb flavor but don’t break apart.
Step 7 — Adjust & Serve
Taste and adjust salt, spice, and broth thickness.
Remove bay leaves.
Serve hot.
Additional Notes
- Long, slow cooking is the secret to tender oxtail.
- If the broth becomes too thick, add extra beef stock.
- If too thin, simmer uncovered for 10–15 minutes.
Dietary Info
- High-protein
- High-collagen
- Low-carb (without beans)
- Gluten-free
Flavor Tips & Variations
- Add potatoes for a heartier stew (not low-carb).
- Add 1 tbsp soy sauce for umami flavor.
- Add green onions and fresh parsley before serving for freshness.
- Use smoked paprika for a deeper, smoky taste.
Ingredient Substitutions
- Beef broth → chicken broth or bone broth
- Butter beans → white beans, kidney beans, or omit
- Tomato sauce → diced tomatoes
- Olive oil → avocado oil
Recipe Variations & Serving Suggestions
- Serve over cauliflower mash (keto).
- Add hot sauce or Scotch bonnet for spicy Jamaican-style oxtail.
- Add cabbage or spinach for volume.
- Serve with rice if not low-carb.
Storage & Make-Ahead
- Refrigerate 3–4 days
- Freezes well for up to 3 months
- Tastes even better the next day
- Fat solidifies after chilling — skim for a leaner meal
