stovetop oxtail soup

many dates

Oxtail is one of the toughest beef cuts and it requires a very long cooking time. It has more bone and fat than meat. Imo the best thing about oxtail is that it makes a really good soup. I don't care too much about the meat.

a. large-pot oxtail soup


This is how I started out making oxtail soup, in a large pot with lots of water. The soup was good, but the meat was cooked to death and practically flavorless.


This is what you need for 4-5 quarts:

  • 2 lbs. oxtail (1 package)
  • S&P

 sliced & dived vegetables:

  • onion, carrot, celery, …
  • 1 lb. button mushrooms
  • Normandy mix

spices in spice egg:

  • bay leaf, cloves, peppercorn …
Pic1: stovetop oxtail soup



Pic2: mushrooms, mushroom liquor
Pic3: optionally twine the oxtail in a tight package
Pic4: the twine didn't hold :-(


Pic5: adding corn bread
Pic6: stir it together

Serving suggestion:

b. saucepan oxtail soup


LLast time I made this (3+ years ago),  I tried to twine oxtail together and the twine failed. This time I used a 2-qt saucepan which is so small the package of oxtail barely fits. That guarantees the oxtail won't fall apart.  :-)

The soup is a lot more conventrated and the meat tasted very beefy. See: small-pot oxtail.


TThis is what you need for 2-3 servings:

  • oxtail, 1 package
  • S&P
  • dehydrated veggie mix
    ((Spring vegetable mix - knorr )
Pic1: saucepan oxtail soup is a lot more concentrated



Pic2: the oxtail package barely fits
Pic3: simmering with dehydrated veggies
Pic4: all done - the pot held the meat together this time :-)