20 Delicious Oxtail Soup Recipes Spicy

Spicy, savory, and utterly satisfying, oxtail soup is the comfort food hero we all need in our culinary repertoire. Whether you’re braving the chilly months or simply craving a bowl of deep, flavorful warmth, our roundup of 20 delicious oxtail soup recipes—each with a kick of spice—promises to inspire your next kitchen adventure. Dive in and discover your new favorite way to enjoy this timeless dish!

Classic Jamaican Oxtail Soup

Kickstart your culinary journey with this hearty Classic Jamaican Oxtail Soup, a dish that combines rich flavors and tender meat in a savory broth. Perfect for beginners, this recipe breaks down the process into simple, manageable steps.

Ingredients

• Oxtail – 2 lbs
• Water – 8 cups
• Carrots – 2, sliced
• Potatoes – 2, diced
• Scotch bonnet pepper – 1, whole
• Thyme – 2 sprigs
• Garlic – 3 cloves, minced
• Salt – 1 tsp
• Black pepper – ½ tsp
• Allspice – ½ tsp

Instructions

1. Rinse the oxtail under cold water and pat dry with paper towels.
2. In a large pot, add the oxtail and cover with water. Bring to a boil over high heat.
3. Reduce heat to medium-low, skim off any foam that rises to the surface, and simmer for 2 hours.
4. Add the carrots, potatoes, Scotch bonnet pepper, thyme, garlic, salt, black pepper, and allspice to the pot. Tip: For a deeper flavor, lightly crush the garlic before adding.
5. Continue to simmer for another 30 minutes, or until the vegetables are tender and the oxtail is falling off the bone. Tip: Do not burst the Scotch bonnet pepper to control the heat level.
6. Remove the thyme sprigs and Scotch bonnet pepper before serving. Tip: For an extra layer of flavor, let the soup sit for 10 minutes after cooking.

Finished with a silky texture and a robust flavor, this Classic Jamaican Oxtail Soup is a comforting meal on its own or served with a side of warm, buttery bread for dipping.

Spicy Korean Oxtail Soup

Begin by exploring the rich flavors of Spicy Korean Oxtail Soup, a dish that combines tender oxtail with a deeply flavorful broth, perfect for those who appreciate a hearty meal with a kick.

Ingredients

• Oxtail – 2 lbs
• Water – 8 cups
• Garlic – 6 cloves, minced
• Ginger – 1 tbsp, grated
• Soy sauce – 2 tbsp
• Gochugaru (Korean red pepper flakes) – 1 tbsp
• Salt – 1 tsp

Instructions

1. Rinse the oxtail under cold water to remove any bone fragments or blood.
2. In a large pot, combine the oxtail and water. Bring to a boil over high heat, then reduce to a simmer for 2 hours, skimming off any foam that rises to the surface.
3. Add the minced garlic, grated ginger, soy sauce, gochugaru, and salt to the pot. Simmer for another 30 minutes to allow the flavors to meld.
4. Tip: For a clearer broth, avoid stirring the soup too vigorously once all ingredients are added.
5. Remove the pot from the heat and let it sit for 10 minutes before serving to allow the flavors to deepen.
6. Tip: If the soup is too spicy, adding a bit of sugar can help balance the heat without diluting the flavor.
7. Serve the soup hot, ensuring each bowl has a generous amount of oxtail and broth.
8. Tip: Garnish with sliced green onions for a fresh contrast to the rich broth.

Kick back and enjoy the succulent texture of the oxtail, which should fall off the bone effortlessly, paired with the spicy, aromatic broth. For an extra touch, serve with a side of steamed rice to soak up every last drop of flavor.

Hearty Italian Oxtail Soup

Let’s dive into creating a comforting bowl of Hearty Italian Oxtail Soup, perfect for those chilly evenings when you crave something warm and satisfying. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve delicious results.

Ingredients

• Oxtails – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Carrots – 2, diced
• Celery – 2 stalks, diced
• Tomato paste – 2 tbsp
• Beef broth – 6 cups
• Bay leaves – 2
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add oxtails to the pot, browning on all sides for about 10 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove oxtails and set aside. In the same pot, add onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in tomato paste and cook for 1 minute to deepen the flavor.
5. Return oxtails to the pot. Add beef broth, bay leaves, salt, and pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 3 hours, or until the oxtail meat is tender and falls off the bone. Tip: Skim off any fat that rises to the surface for a clearer soup.
7. Remove bay leaves and adjust seasoning if necessary. Tip: Let the soup rest for 10 minutes before serving to allow the flavors to meld.

Mmm, the soup boasts a rich, velvety texture with layers of deep, savory flavors. Serve it with a sprinkle of fresh parsley and a side of crusty bread for dipping to elevate the dining experience.

Traditional British Oxtail Soup

Here’s how to make a comforting bowl of Traditional British Oxtail Soup, perfect for those chilly evenings when you crave something hearty and flavorful.

Ingredients

• Oxtail – 2 lbs
• Beef stock – 4 cups
• Carrots – 2, chopped
• Onion – 1, chopped
• Flour – 2 tbsp
• Salt – 1 tsp
• Pepper – ½ tsp

Instructions

1. Preheat your oven to 350°F.
2. Season the oxtail with salt and pepper, then dust with flour.
3. In a large pot, brown the oxtail over medium heat for about 5 minutes on each side.
4. Add the chopped onion and carrots to the pot, cooking for another 5 minutes until the vegetables start to soften.
5. Pour in the beef stock, ensuring the oxtail is fully submerged.
6. Cover the pot and transfer it to the preheated oven. Cook for 3 hours.
7. After cooking, remove the pot from the oven and skim off any excess fat from the surface.
8. Using a fork, shred the meat from the oxtail bones and return the meat to the soup.
9. Simmer the soup on the stove for an additional 10 minutes to blend the flavors.

Unbelievably rich and tender, this soup’s deep flavors are complemented by the softness of the vegetables. Serve it with a slice of crusty bread for dipping, or over a bed of mashed potatoes for an even heartier meal.

Rich and Creamy Oxtail Soup

When the weather turns chilly, nothing warms the soul quite like a bowl of rich and creamy oxtail soup. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve a comforting, flavorful dish.

Ingredients

• Oxtails – 2 lbs
• Butter – 2 tbsp
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Beef broth – 4 cups
• Heavy cream – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat a large pot over medium heat for 2 minutes.
2. Add butter to the pot, letting it melt completely, about 1 minute.
3. Place oxtails in the pot, browning them on all sides for 10 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
4. Add chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
5. Pour in beef broth, bringing the mixture to a boil, then reduce heat to low.
6. Cover the pot and simmer for 3 hours, stirring occasionally. Tip: The oxtails are ready when the meat falls off the bone easily.
7. Remove oxtails from the pot, shred the meat, and return it to the broth.
8. Stir in heavy cream, salt, and black pepper, heating through for 5 minutes. Tip: For a thicker soup, let it simmer uncovered for an additional 10 minutes.

The soup boasts a velvety texture with deep, meaty flavors, perfect for pairing with crusty bread or over a bed of mashed potatoes for an extra hearty meal.

Vietnamese Pho-Inspired Oxtail Soup

Amidst the bustling flavors of Vietnamese cuisine, this Pho-Inspired Oxtail Soup brings a comforting twist to your kitchen. A methodical approach ensures a rich, aromatic broth that’s both nourishing and deeply flavorful.

Ingredients

• Oxtail – 2 lbs
• Water – 8 cups
• Star anise – 2 pieces
• Cinnamon stick – 1
• Fish sauce – 2 tbsp
• Salt – 1 tsp
• Rice noodles – 8 oz
• Green onions – ¼ cup, sliced
• Cilantro – ¼ cup, chopped

Instructions

1. Rinse the oxtail under cold water to remove any bone fragments.
2. In a large pot, combine oxtail and water. Bring to a boil over high heat, then reduce to a simmer for 3 hours, skimming off any foam that rises to the top.
3. Add star anise, cinnamon stick, fish sauce, and salt to the pot. Simmer for another 30 minutes to infuse the flavors.
4. While the broth simmers, cook rice noodles according to package instructions, then drain and set aside.
5. Remove the oxtail from the broth. Shred the meat off the bones and return it to the pot.
6. Divide the cooked noodles among bowls. Ladle the hot broth and oxtail over the noodles.
7. Garnish with green onions and cilantro before serving.

Velvety rice noodles and tender oxtail swim in a fragrant broth, offering a symphony of textures and tastes. Serve with lime wedges and bean sprouts for an authentic touch.

Mexican Spiced Oxtail Soup

This Mexican Spiced Oxtail Soup is a hearty, flavorful dish that’s perfect for warming up on a chilly evening. The combination of tender oxtail and rich spices creates a deeply satisfying meal that’s sure to impress.

Ingredients

• Oxtail – 2 lbs
• Olive oil – 2 tbsp
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Beef broth – 6 cups
• Cumin – 1 tsp
• Chili powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add oxtail to the pot and brown on all sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove oxtail and set aside. In the same pot, add onion and garlic, sautéing until soft, about 3 minutes.
4. Stir in tomato paste, cumin, chili powder, salt, and black pepper, cooking for 1 minute to toast the spices.
5. Return oxtail to the pot and add beef broth. Bring to a boil, then reduce heat to low, covering and simmering for 3 hours. Tip: Skim off any fat that rises to the surface for a clearer soup.
6. After 3 hours, remove the oxtail and shred the meat, discarding bones. Return meat to the pot. Tip: For extra flavor, let the soup sit overnight before reheating and serving.
7. Serve hot, garnished with fresh cilantro if desired. The soup should be rich and slightly thick, with the oxtail meltingly tender. Try serving with a side of warm cornbread for a complete meal.

With its deep flavors and comforting warmth, this soup is a standout dish that’s perfect for sharing. The spices meld beautifully with the rich oxtail, creating a memorable dining experience.

Chinese Herbal Oxtail Soup

Yearning for a comforting bowl of soup that’s both nourishing and flavorful? This Chinese Herbal Oxtail Soup combines tender oxtail with aromatic herbs for a deeply satisfying meal.

Ingredients

• Oxtail – 2 lbs
• Water – 8 cups
• Dried goji berries – 2 tbsp
• Dried red dates – 5
• Angelica root – 1 slice
• Salt – 1 tsp

Instructions

1. Rinse the oxtail under cold water to remove any bone fragments. Pat dry with paper towels.
2. In a large pot, bring 8 cups of water to a boil over high heat. Add the oxtail and blanch for 5 minutes to remove impurities. Tip: Skim off any foam that rises to the surface for a clearer broth.
3. Drain and rinse the oxtail again under cold water. Return it to the pot.
4. Add the goji berries, red dates, and angelica root to the pot. Pour in 8 cups of fresh water.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3 hours. Tip: Check the water level occasionally and add more if necessary to keep the oxtail submerged.
6. After 3 hours, remove the lid and stir in 1 tsp of salt. Simmer uncovered for another 30 minutes to concentrate the flavors. Tip: The oxtail should be fork-tender when done.
7. Turn off the heat and let the soup sit for 10 minutes before serving.

Hearty and rich, this soup boasts a velvety texture with a subtle sweetness from the dates and berries. Serve it with a side of steamed rice to soak up the flavorful broth, or enjoy it as is for a light yet satisfying meal.

Caribbean Coconut Oxtail Soup

Gathering the vibrant flavors of the Caribbean into one pot, this Coconut Oxtail Soup is a hearty, comforting dish that’s perfect for any season. Let’s walk through the process of creating this rich, flavorful soup step by step.

Ingredients

• Oxtail – 2 lbs
• Coconut milk – 1 can (13.5 oz)
• Chicken broth – 4 cups
• Allspice – 1 tbsp
• Thyme – 1 tsp
• Garlic – 3 cloves, minced
• Onion – 1 medium, diced
• Carrot – 1 large, chopped
• Scotch bonnet pepper – 1, whole
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Rinse the oxtail under cold water and pat dry with paper towels.
2. In a large pot, heat 2 tbsp of oil over medium-high heat. Brown the oxtail on all sides, about 3 minutes per side.
3. Add the diced onion, minced garlic, and chopped carrot to the pot. Sauté until the onion is translucent, about 5 minutes.
4. Pour in the chicken broth and coconut milk, stirring to combine.
5. Add the allspice, thyme, whole Scotch bonnet pepper, salt, and black pepper to the pot.
6. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 3 hours, or until the oxtail is tender.
7. Remove the Scotch bonnet pepper before serving. Tip: For a thicker soup, remove the lid during the last 30 minutes of cooking.
8. Serve hot. Tip: Pair with a side of steamed rice or crusty bread for a complete meal.

Hearty and aromatic, this soup boasts tender oxtail in a creamy, spiced broth. The Scotch bonnet pepper adds a subtle heat that can be adjusted by removing it earlier for less spice. Enjoy this Caribbean classic as a comforting dinner or a festive weekend meal.

French Onion Oxtail Soup

When the weather turns chilly, there’s nothing quite as comforting as a bowl of rich, savory soup. This French Onion Oxtail Soup combines the deep flavors of caramelized onions with the succulent tenderness of oxtail, creating a dish that’s both hearty and sophisticated.

Ingredients

• Oxtail – 2 lbs
• Yellow onions – 4 large, thinly sliced
• Butter – 2 tbsp
• Beef broth – 6 cups
• Thyme – 1 tsp
• Bay leaf – 1
• Salt – 1 tsp
• Black pepper – ½ tsp
• Gruyère cheese – 1 cup, grated
• Baguette – 4 slices, toasted

Instructions

1. Preheat your oven to 300°F.
2. In a large oven-safe pot, melt butter over medium heat. Tip: Use a pot that’s large enough to hold all ingredients comfortably.
3. Add thinly sliced onions and cook, stirring occasionally, until deeply caramelized, about 30 minutes. Tip: Low and slow is the key to perfect caramelization without burning.
4. Season oxtail with salt and black pepper, then add to the pot with onions. Brown on all sides, about 10 minutes.
5. Pour in beef broth, add thyme and bay leaf, then bring to a simmer.
6. Cover the pot and transfer to the oven. Cook until the oxtail is fork-tender, about 3 hours. Tip: Check the oxtail after 2.5 hours to avoid overcooking.
7. Remove the pot from the oven. Discard the bay leaf and skim off any excess fat from the surface.
8. Ladle the soup into bowls, top each with a slice of toasted baguette and a generous sprinkle of Gruyère cheese.
9. Broil for 2-3 minutes until the cheese is bubbly and golden.

Kindly note the soup’s rich, velvety texture and the oxtail’s melt-in-your-mouth tenderness. For an extra touch of elegance, serve with a side of crisp, green salad dressed lightly in vinaigrette.

Thai-Inspired Oxtail Soup with Lemongrass

Gathering the right ingredients is the first step to creating this comforting Thai-Inspired Oxtail Soup with Lemongrass. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• Oxtail – 2 lbs
• Lemongrass – 2 stalks
• Ginger – 1 inch piece
• Garlic – 4 cloves
• Fish sauce – 2 tbsp
• Water – 8 cups
• Salt – 1 tsp

Instructions

1. Rinse the oxtail under cold water and pat dry with paper towels.
2. In a large pot, add the oxtail and cover with 8 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and skim off any foam that rises to the surface.
4. Bruise the lemongrass stalks with the back of a knife and add them to the pot along with the ginger and garlic.
5. Simmer the soup uncovered for 3 hours, ensuring the oxtail is submerged and adding more water if necessary.
6. After 3 hours, remove the lemongrass, ginger, and garlic from the pot.
7. Stir in the fish sauce and salt, then simmer for another 30 minutes.
8. Tip: For a clearer broth, avoid stirring the soup too vigorously once the oxtail is tender.
9. Tip: The oxtail is done when the meat is falling off the bone.
10. Tip: Adjust the seasoning with more fish sauce or salt if needed, but remember the flavors will concentrate as the soup reduces.

Oxtail soup boasts a rich, velvety texture with layers of umami from the fish sauce and a bright note from the lemongrass. Serve it with a side of steamed jasmine rice or a squeeze of lime for an extra zing.

African Peanut Oxtail Soup

Creating a rich and flavorful African Peanut Oxtail Soup is easier than you might think, especially when you follow these straightforward steps. Comforting and deeply satisfying, this dish is perfect for those looking to explore the hearty flavors of African cuisine.

Ingredients

• Oxtails – 2 lbs
• Peanut butter – 1 cup
• Tomato paste – 2 tbsp
• Onion – 1, chopped
• Garlic – 3 cloves, minced
• Chicken broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Season the oxtails with salt and black pepper.
2. In a large pot, brown the oxtails over medium-high heat for 5 minutes on each side.
3. Add the chopped onion and minced garlic to the pot, sautéing for 2 minutes until fragrant.
4. Stir in the tomato paste and cook for another minute to deepen the flavor.
5. Pour in the chicken broth, bringing the mixture to a boil before reducing the heat to low.
6. Cover the pot and let the soup simmer for 2.5 hours, or until the oxtails are tender.
7. Remove the oxtails from the pot and shred the meat off the bones, returning the meat to the pot.
8. Whisk in the peanut butter until fully incorporated and let the soup simmer for an additional 10 minutes.
9. Adjust the seasoning with salt and pepper if needed before serving.

You’ll notice the soup has a creamy texture with a nutty depth from the peanut butter, perfectly complementing the tender oxtails. Yummy when served with a side of steamed rice or crusty bread for dipping.

Slow Cooker Oxtail Soup with Root Vegetables

This comforting slow cooker oxtail soup with root vegetables is perfect for those chilly evenings when you crave something hearty yet straightforward to prepare.

Ingredients

• Oxtails – 2 lbs
• Beef broth – 4 cups
• Carrots – 2 cups, chopped
• Potatoes – 2 cups, chopped
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Thyme – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Place the oxtails in the slow cooker.
2. Add the beef broth, carrots, potatoes, onion, garlic, tomato paste, thyme, salt, and black pepper to the slow cooker.
3. Cover and cook on low for 8 hours or on high for 4 hours, until the oxtails are tender and easily pull apart with a fork.
4. Once cooked, remove the oxtails from the slow cooker and shred the meat off the bones. Tip: Skim off any excess fat from the surface of the soup for a cleaner taste.
5. Return the shredded meat to the slow cooker and stir to combine. Tip: For a thicker soup, mash some of the potatoes against the side of the slow cooker before adding the meat back in.
6. Let the soup cook for an additional 30 minutes on high to allow the flavors to meld together. Tip: Taste and adjust the seasoning with more salt and pepper if needed before serving.

Rich in flavor and with a velvety texture, this oxtail soup pairs wonderfully with a slice of crusty bread or over a bed of steamed rice for an even more filling meal.

Portuguese Kale and Oxtail Soup

Warm up your kitchen with this hearty Portuguese Kale and Oxtail Soup, a dish that combines rich flavors and tender textures in every spoonful. Perfect for beginners, this recipe guides you through each step with precision.

Ingredients

• Oxtail – 2 lbs
• Kale – 4 cups, chopped
• Potatoes – 2 cups, diced
• Garlic – 4 cloves, minced
• Water – 8 cups
• Salt – 1 tsp
• Olive oil – 2 tbsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add oxtail to the pot, browning on all sides for 5 minutes total to develop flavor.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn.
4. Pour in water and bring to a boil, then reduce heat to low, cover, and simmer for 2 hours until oxtail is tender.
5. Skim off any fat from the surface with a spoon for a clearer soup.
6. Add diced potatoes and chopped kale, simmering uncovered for another 20 minutes until potatoes are soft.
7. Season with salt, stirring well to combine, then remove from heat.

Oxtail lends a deep, meaty richness to the soup, while kale adds a slight bitterness that balances the flavors. Serve with crusty bread to soak up the savory broth, or top with a poached egg for an extra layer of richness.

Greek Lemon Oxtail Soup

After a long day, nothing comforts the soul quite like a bowl of warm, tangy Greek Lemon Oxtail Soup. This dish, with its rich flavors and tender meat, is a testament to the simplicity and depth of Greek cooking.

Ingredients

• Oxtails – 2 lbs
• Water – 8 cups
• Lemon juice – 1/2 cup
• Eggs – 2
• Salt – 1 tsp

Instructions

1. Place the oxtails in a large pot and cover with water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 3 hours, skimming off any foam that rises to the surface. Tip: A slow simmer ensures the meat becomes fork-tender.
3. Remove the oxtails from the pot and set aside to cool slightly. Strain the broth and return it to the pot.
4. Once the oxtails are cool enough to handle, shred the meat off the bones and discard the bones.
5. Return the shredded meat to the broth and bring to a simmer over medium heat.
6. In a small bowl, whisk together the lemon juice and eggs until smooth. Tip: Tempering the eggs with a bit of hot broth before adding them to the pot prevents curdling.
7. Slowly pour the lemon-egg mixture into the simmering broth, stirring constantly. Cook for 2 minutes until the soup thickens slightly. Tip: Constant stirring is key to achieving a smooth, velvety texture.
8. Season with salt and serve hot.

The soup boasts a velvety texture with a bright, lemony tang that complements the richness of the oxtail. Serve it with a side of crusty bread to soak up every last drop of the flavorful broth.

Indian Curry Oxtail Soup

Warm up your kitchen with the rich, aromatic flavors of Indian Curry Oxtail Soup, a dish that combines tender oxtail with a blend of spices for a deeply satisfying meal. This recipe is perfect for those looking to explore the complexities of Indian cuisine with a straightforward, approachable method.

Ingredients

• Oxtail – 2 lbs
• Vegetable oil – 2 tbsp
• Onion – 1 cup, diced
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Curry powder – 2 tbsp
• Tomato paste – 2 tbsp
• Beef broth – 4 cups
• Salt – 1 tsp

Instructions

1. Heat vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add oxtail to the pot, browning on all sides for 8-10 minutes total. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove oxtail and set aside. In the same pot, add onion, garlic, and ginger, sautéing until soft, about 5 minutes.
4. Stir in curry powder and tomato paste, cooking for 1 minute to release the spices’ aromas.
5. Return oxtail to the pot, add beef broth and salt, bringing to a boil. Tip: Skim off any foam that rises to the top for a clearer soup.
6. Reduce heat to low, cover, and simmer for 3 hours, or until oxtail is tender. Tip: Check occasionally to ensure the soup isn’t boiling too vigorously.
7. Remove from heat and let sit for 10 minutes before serving.

Unbelievably tender, the oxtail falls off the bone, enveloped in a broth that’s both spicy and savory. Serve over steamed rice or with a side of naan to soak up every last drop of the flavorful soup.

Brazilian Black Bean and Oxtail Soup

One of the most comforting dishes to warm up your kitchen is this hearty Brazilian Black Bean and Oxtail Soup. Perfect for beginners, this recipe breaks down the process into simple, manageable steps, ensuring a delicious result every time.

Ingredients

• Oxtail – 2 lbs
• Black beans – 2 cups, dried
• Onion – 1, large, diced
• Garlic – 4 cloves, minced
• Bay leaves – 2
• Water – 8 cups
• Salt – 1 tbsp

Instructions

1. Rinse the black beans under cold water and soak them overnight in a large bowl covered with water.
2. In a large pot, brown the oxtail over medium-high heat for about 5 minutes on each side, until a golden crust forms.
3. Add the diced onion and minced garlic to the pot, sautéing for 3 minutes until translucent. Tip: Stir frequently to prevent burning.
4. Drain the soaked beans and add them to the pot along with the bay leaves and 8 cups of water.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours. Tip: Check occasionally to ensure the water level stays above the ingredients.
6. After 2.5 hours, remove the bay leaves and add 1 tbsp of salt, stirring well to combine. Simmer uncovered for an additional 30 minutes to thicken the soup. Tip: The oxtail should be tender and easily fall off the bone.

Finished with a rich, velvety texture and deep, savory flavors, this soup pairs wonderfully with a side of steamed rice or a slice of crusty bread for dipping.

Russian Borscht-Style Oxtail Soup

Many home cooks shy away from making borscht, thinking it’s too complex, but this Russian Borscht-Style Oxtail Soup simplifies the process without sacrificing depth of flavor. Let’s break it down into manageable steps, ensuring even beginners can achieve a comforting, hearty dish.

Ingredients

• Oxtail – 2 lbs
• Beets – 2 large, peeled and grated
• Carrots – 2, peeled and diced
• Potatoes – 2, peeled and cubed
• Cabbage – ½ head, shredded
• Tomato paste – 2 tbsp
• Vinegar – 1 tbsp
• Water – 8 cups
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. In a large pot, brown the oxtail over medium-high heat for 5 minutes on each side to develop flavor.
2. Add the grated beets, diced carrots, and cubed potatoes to the pot, stirring to combine with the oxtail.
3. Stir in the tomato paste and vinegar, ensuring the oxtail and vegetables are well coated.
4. Pour in the water, bringing the mixture to a boil before reducing to a simmer. Cover and cook for 2 hours, or until the oxtail is tender.
5. Add the shredded cabbage, salt, and black pepper, simmering for an additional 30 minutes until the cabbage is soft.
6. Skim off any excess fat from the surface before serving for a cleaner taste.

Delightfully rich and slightly tangy, this soup’s deep red hue and tender oxtail make it a showstopper. Serve with a dollop of sour cream and a sprinkle of fresh dill for an authentic touch.

Moroccan Spiced Oxtail Soup with Chickpeas

Every cook knows the magic of transforming simple ingredients into a dish that warms the soul. Today, we’re diving into the rich flavors of a Moroccan Spiced Oxtail Soup with Chickpeas, a dish that’s as nourishing as it is flavorful.

Ingredients

• Oxtail – 2 lbs
• Chickpeas – 1 cup, soaked overnight
• Olive oil – 2 tbsp
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Moroccan spice blend – 2 tbsp
• Tomato paste – 2 tbsp
• Beef broth – 6 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add oxtail pieces, browning on all sides for about 10 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove oxtail and set aside. In the same pot, add diced onion, cooking until translucent, about 5 minutes.
4. Stir in minced garlic and Moroccan spice blend, cooking for 1 minute until fragrant. Tip: Toasting the spices releases their full flavor.
5. Add tomato paste, stirring to combine with the onions and spices.
6. Return the oxtail to the pot, adding beef broth and soaked chickpeas. Bring to a boil.
7. Reduce heat to low, covering the pot. Simmer for 3 hours, or until the oxtail is tender. Tip: Skim off any fat that rises to the surface for a clearer soup.
8. Season with salt, adjusting as needed before serving.

Zesty and aromatic, this soup boasts tender oxtail and creamy chickpeas in a deeply spiced broth. Serve it with a side of crusty bread to soak up every last drop, or over a bed of couscous for a heartier meal.

American Southern Style Oxtail Soup with Cornbread

Creating a comforting bowl of American Southern Style Oxtail Soup with Cornbread is easier than you think, especially when you follow these straightforward steps. Let’s dive into the process, ensuring every bite is packed with flavor and warmth.

Ingredients

• Oxtails – 2 lbs
• Beef broth – 4 cups
• Onion – 1, diced
• Garlic – 3 cloves, minced
• Tomato paste – 2 tbsp
• Cornmeal – 1 cup
• Flour – 1 cup
• Baking powder – 1 tbsp
• Salt – 1 tsp
• Milk – 1 cup
• Egg – 1
• Butter – ¼ cup, melted

Instructions

1. Preheat your oven to 375°F to prepare for baking the cornbread later.
2. In a large pot, brown the oxtails over medium-high heat for about 5 minutes on each side, ensuring a deep color for maximum flavor.
3. Add the diced onion and minced garlic to the pot, sautéing for 2 minutes until fragrant.
4. Stir in the tomato paste, then pour in the beef broth, bringing the mixture to a boil.
5. Reduce the heat to low, cover, and simmer for 3 hours, or until the oxtails are tender and the meat falls off the bone.
6. While the soup simmers, mix the cornmeal, flour, baking powder, and salt in a bowl for the cornbread.
7. In another bowl, whisk together the milk, egg, and melted butter, then combine with the dry ingredients until just mixed.
8. Pour the cornbread batter into a greased baking dish and bake at 375°F for 20-25 minutes, or until golden and a toothpick comes out clean.
9. Once the soup and cornbread are ready, serve the soup hot with a side of warm cornbread.

Delight in the rich, savory flavors of the oxtail soup, perfectly complemented by the sweet, crumbly texture of the cornbread. For an extra touch, drizzle a bit of honey over the cornbread before serving to balance the deep umami of the soup.

Conclusion

Unleash a world of flavor with these 20 spicy oxtail soup recipes, perfect for warming up any meal. Whether you’re craving something traditional or adventurous, there’s a dish here to satisfy. Don’t forget to try your favorites, leave a comment about what you loved, and share the deliciousness on Pinterest. Happy cooking!

Bella Bacinos