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Oxtail Soup with Red Wine


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Oxtail Soup with Red Wine 0 Picture


  • 1/2 cup olive oil
  • 3 1/2 lbs meaty oxtails, patted dry
  • salt and pepper
  • 2 quarts beef or chicken stock
  • 3 cups red wine
  • bouquet garni
  • 2 onions, chopped
  • 2 leeks (white and pale green parts only), chopped
  • 3 carrots, finely chopped
  • 2 parsnips, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 large potatoes, peeled and diced
  • 1/2 cup finely chopped flat-leaf parsley



Step 1

1. Heat 2-3 Tbsp of the oil in a large pot, over medium heat. Sprinkle oxtails with salt and pepper, add to the pot and brown on all sides. Add the stock, 2 cups of the wine, plus the bouquet garni. Bring to a boil, cover partially and simmer gently until the meat is tender and falling off of the bones, 2-3 hours.
2. Using tongs, transfer oxtails to a large bowl. Strain the cooking liquid into another bowl and spoon off any fat. Remove meat from the bones and discard the bones.


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