Simple Oxtail Soup

This simple oxtail soup brings together a rich meaty flavor with the subtle sweetness of onions and turnips, creating a comforting bowl that feels like home. It’s a recipe that emphasizes slow cooking to unlock deep, satisfying flavors, perfect for a weekend meal where the aroma fills the kitchen and invites everyone to gather around.

I first made this recipe when craving something hearty on a chilly day, and it quickly became a family favorite. The long cooking makes the oxtails incredibly tender, and the broth feels nourishing with every sip.

Gather Your Ingredients

• Oxtails: two and a half pounds for that deep meaty taste choose oxtails with a good balance of meat and bone
• Water: twelve cups to create a light but flavorful broth
• Large onion: cut into wedges to add sweetness and help build the soup’s flavor base look for firm, heavy onions
• Medium Chinese turnip or daikon radish: cut into big chunks to add earthiness and subtle texture pick firm, glossy radishes without blemishes
• Salt: to taste which balances and enhances all the flavors
• Chopped cilantro: for garnish use fresh cilantro for a burst of brightness on top

How to Make It

Sear the Oxtails:

Preheat the oven to 350 degrees Fahrenheit. Rinse the oxtails under cold running water and pat them dry with paper towels. Lay them on a baking sheet and roast for thirty to forty minutes. This step browns the meat, developing deeper flavor that enriches the broth.

Simmer the Soup:

In a large stockpot, pour in twelve cups of water. Add the roasted oxtails along with the onion wedges. Bring the mixture to a boil, then immediately reduce the heat to a very low simmer. Keep the lid on to retain moisture and prevent too much liquid from evaporating. Be careful not to let it boil vigorously to avoid losing flavor.

Cook Slowly:

Let the soup simmer for about six hours this long, gentle cooking makes the oxtails fall-off-the-bone tender and infuses the broth with meaty richness. Throughout the cooking, skim off any fat that collects on the surface for a cleaner finish.

Add Turnips and Season:

About thirty minutes before serving, add the large chunks of turnip or daikon radish. Continue to simmer until the turnips are soft and infused with the broth’s flavor. Season the soup with salt according to your taste.

Serve with Fresh Cilantro:

Ladle the soup into bowls and garnish generously with chopped cilantro. The fresh herb adds a bright contrast to the rich broth and rounds out the flavors beautifully.

I particularly love the turnip in this soup because it absorbs all that meaty goodness yet keeps a slight bite that adds interest to every spoonful. This soup reminds me of family dinners where everyone lingered around the table, savoring both the meal and conversation.

Flavor Boosters

Store the soup in airtight containers in the refrigerator for up to four days. The flavors actually improve a day after cooking, making leftovers a treat. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.

Serving Suggestions

Serve the soup simply with crusty bread to soak up the flavorful broth or alongside steamed rice for a fuller meal. A light salad with a citrus vinaigrette contrasts nicely with the soup’s richness.

Creative Twists

If you can’t find Chinese turnip or daikon, a regular white radish or even a mild potato can add a similar texture though with less earthiness. Beef neck bones or short ribs can replace oxtails if you want a slightly different cut but keep the long cooking time for tenderness.

This comforting soup is a celebration of patience and simple ingredients resulting in a rich, flavorful meal perfect for any cold day.

Common Questions About the Recipe

→ How long should oxtails simmer for best flavor?

Simmering the oxtails for about 6 to 7 hours extracts the full rich flavors and tenderizes the meat thoroughly.

→ What vegetables enhance the broth’s flavor?

Onions provide sweetness and depth, while Chinese turnip or daikon radish adds subtle earthiness and helps balance richness.

→ Why is roasting the oxtails recommended before simmering?

Roasting caramelizes the meat, developing more complex flavors that enrich the broth during cooking.

→ How do I manage fat during cooking?

Skim the fat from the surface periodically to keep the broth clear and maintain a balanced richness.

→ What garnish complements this dish?

Chopped cilantro adds a fresh herbal aroma that brightens the rich and savory notes of the broth.