Oxtail Soup Recipe

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Here is a warm oxtail soup recipe for those cold winter days. This one is even more yummy the next day as leftovers. 

Oxtail soup recipe

Oxtail soup recipe

Oxtail soup is one of my favorite winter meals! It is so warm and hearty for those cold nights so your entire family will stay comfortable in the evening. 

Even better? The ingredients used make a beef stock that is full of collagen and immunity-boosting properties that I just love. Whenever we have a big week with lots of cold weather activities, I like to serve this soup. 

Grab your dutch oven and a few ingredients, it’s time to make some delicious oxtail soup!

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Oxtail soup recipe nutritional facts 

Oxtail soup is so delicious, I believe that I would cook and serve it to my family even if it wasn’t chocked full of healthy benefits. Luckily, it has just about everything that you would need to make a healthy meal that works for anyone on the Paleo diet or the GAPs diet. 

For the soup, you will add the entire oxtail into the dish, which might be new for you. That’s okay! 

This is one of my favorite ways to use meaty bones to make a really rich, collagen-rich meat stock and soup dish all in one! This is one of those times when you are making meat stock and soup all in one, so every bite is nutrient-dense. 

  • Collagen is a form of protein that your body craves for growth and repair. One ounce of oxtail has over 9 grams of protein in it (how great is that?) plus I love how it makes my hair and skin feel! 
  • Oxtail is full of fat too, which makes it the perfect energy source for anyone on a diet like GAPs, Keto, or the paleo diet. 
  • When it comes to my seasonings, I always use sources that I trust. Baja gold salt, for example, is a brand that I cook with just about every single day. The flavor is unmatched, it has a very high mineral content, and it brings out that hearty, delicious taste.  

How to cook oxtail

GAPS diet oxtail soup recipe

Making this soup is so simple. In a matter of a few hours, you can have a savory meal that people love. My family loves this soup so much and they ask for it all of the time. So much so that every time I make it, I learn something new to make it taste even better.   

Making beef oxtail soup takes a little bit of planning ahead, but then it becomes such an easy “fix it and forget it” meal. I love how you can prep it in the morning and have a nice dinner ready to go by the evening without having to think about it. 

Tips for making oxtail soup

Here are my top tips and tricks to make the best oxtail soup at home:

  • It is recommended that on the GAPs diet you buy your meat from a local farmer to ensure the healthiest of meats. Whether I am on the GAPs diet or not, I always try to keep my freezer stocked with beef that was grass-fed and local. 
  • Get creative with your vegetables! If your kids won’t eat leeks, for example, try swapping them out for vegetables they like better.
  • Be intentional about how you use your dutch oven. If you cook everything in it, then there are a lot fewer dishes to be done in the end. 
  • With this soup, I prefer my vegetables to be diced in slightly bigger pieces to provide a better texture since the cook time is longer.
  • For storing any leftovers, let the soup cool completely before you place it in an airtight container. For the fridge, this oxtail soup recipe should be good for 3-5 days. 
  • If you want to freeze your oxtail soup, it can remain in a sealed container for up to 3 months. 
  • If there is room in my oven, I love to serve this soup to my family with some homemade sourdough bread slathered with grass fed butter. 

How to make oxtail soup

How to make oxtail soup recipe

Here is everything you need to make my favorite oxtail soup:

Ingredients: 

  • 3 tablespoons of tallow
  • 3 pounds of oxtail 
  • ½ cup white wine
  • 1 cup filtered water
  • ¼ cup of apple cider vinegar
  • 2 white onions, diced
  • 4 leeks, diced
  • Optional: carrots to make a more hearty meal
  • ¼ teaspoon of dried thyme
  • ¼ teaspoon of dried or fresh parsley
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350º F.
  2. Place tallow in the dutch oven then add oxtail 
  3. Place the dutch oven uncovered into your oven to allow the oxtail to roast for 1 hour
  4. After the hour, remove from the oven and take out the oxtail using a pair of tongs, leaving fat in the pot
  5. Once bones are removed, take the pot and place it onto your stovetop at medium-high heat
  6. Add wine, water, and apple cider vinegar to the dutch oven until the liquid begins to boil. Continue to boil until the liquid is reduced to about half its size. Make sure you use a utensil to scrape the bottom so the flavor doesn’t settle. 
  7. Add oxtails that were roasted earlier back to the pan. Cover with water.
  8. Bring to a boil and let scum rise to the top. Remove scum with a strainer
  9. Add vegetables and salt and pepper
  10. Turn heat to simmer and let the soup cook for 6-8 hours, covered. If you are uncomfortable with cooking that long on the stovetop, feel free to let it sit in the oven at 300º F
  11. Remove from heat, garnish with fresh parsley, and serve

Oxtail soup GAPS diet

Is Oxtail Soup healthy? 

I think that every family has those recipes in their back pockets that they pull out when kids start to get the sniffles. For me and my family, a hearty bowl of this exact oxtail soup recipe is always my go-to. 

This oxtail soup recipe is always a favorite of mine whenever someone is recovering, whether that be from surgery, having a baby, or any other time when the body is healing. 

I believe that serving meat broth whenever you want to be healthier just makes sense. The benefits of the broth alone are so high and combining that with a soup just makes it even better.

Some benefits of beef stock are:

  • Fights inflammation
  • It can improve sleep
  • Holds many essential vitamins and minerals (with oxtail specifically, the level of collagen is even higher than in other types of bones). 
  • The high protein content helps keep tummies full and your body running well

Add in a few vegetables and this soup is the ideal candidate for dinner on a cold, winter night! Serve with a loaf of sourdough bread, lots of grass fed butter, and you are ready to go. 

 

Healthy oxtail soup

 

More healthy recipes 

Sourdough Rolls Recipe

Chicken Soup Recipe

Braised Beef Short Ribs

Beef Heart Stew

Beef Soup

Have you ever made your soup with bone?

For those just getting comfortable in the kitchen, making something like oxtail soup can seem daunting – at least it did for me. 

That is something that I honestly love about the GAPs diet though. It pushes me to try new recipes and techniques like roasting bones and using them as an ingredient in soup.

Have you ever done something like that before? Let me know how it went in the comments!

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Tallow

Apple cider vinegar

Thyme

Parsley

Salt

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Yield: 3 quarts

Oxtail Soup Recipe

Oxtail soup recipe

Here is a warm oxtail soup recipe for those cold winter days. This one is even more yummy the next day as leftovers. 

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes

Ingredients

  • 3 tablespoons of tallow
  • 3 pounds of oxtail
  • ½ cup white wine
  • 1 cup filtered water
  • ¼ cup of apple cider vinegar
  • 2 white onions, diced
  • 4 leeks, diced
  • Optional: carrots to make a more hearty meal
  • ¼ teaspoon of dried thyme
  • ¼ teaspoon of dried or fresh parsley
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350º F.
  2. Place tallow in the dutch oven then add oxtail
  3. Place the dutch oven uncovered into your oven to allow the oxtail to roast for 1 hour
  4. After the hour, remove from the oven and take out the oxtail using a pair of tongs, leaving fat in the pot
  5. Once bones are removed, take the pot and place it onto your stovetop at medium-high heat
  6. Add wine, water, and apple cider vinegar to the dutch oven until the liquid begins to boil. Continue to boil until the liquid is reduced to about half its size. Make sure you use a utensil to scrape the bottom so the flavor doesn’t settle.
  7. Add oxtails that were roasted earlier back to the pan. Cover with water.
  8. Bring to a boil and let scum rise to the top. Remove scum with a strainer
  9. Add vegetables and salt and pepper
  10. Turn heat to simmer and let the soup cook for 6-8 hours, covered. If you are uncomfortable with cooking that long on the stovetop, feel free to let it sit in the oven at 300º F
  11. Remove from heat, garnish with fresh parsley, and serve

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 612Total Fat: 33gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 209mgSodium: 193mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 62g
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

The information in this blog post is my personal experience and opinion. It is for general information purposes only, may not apply to you as an individual, and is not a substitute for your own physician’s medical care or advice. Always seek advice from your physician or another qualified health provider with any questions you may have regarding nutrition, medical conditions, and advice. Never disregard medical advice or delay seeking medical care because of something you have read on this blog.

 

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