Prepare to embark on a culinary journey that transforms humble oxtail into a luxurious, soul-warming soup that will transport you straight to comfort food heaven! This slow-cooked masterpiece is not just a recipe; it's a tender, flavor-packed experience that will have your family and friends begging for seconds. With fall-off-the-bone meat, rich broth, and a depth of flavor that takes minimal effort, this Slow Cooker Oxtail Soup is about to become your new go-to comfort dish that proves gourmet cooking can be surprisingly simple.
Prep Time: 20 mins
Cook Time: 8 hrs
Total Time: 8 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs oxtail, cut into pieces
- 1 onion, chopped
- 2 carrots, sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 1 tsp thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Pat the oxtail pieces dry with paper towels and season generously with salt and pepper on all sides.
- Heat a large skillet over medium-high heat and brown the oxtail pieces on all sides, about 3-4 minutes per side. This step helps develop deep, rich flavor. Transfer browned oxtail to the slow cooker.
- In the same skillet, sauté chopped onions, carrots, and celery for 3-4 minutes until they begin to soften. Add minced garlic and cook for another 30 seconds.
- Transfer the sautéed vegetables to the slow cooker with the oxtail pieces.
- Add beef broth, thyme, and bay leaf to the slow cooker. Ensure that the oxtail and vegetables are mostly covered by the liquid.
- Cover the slow cooker and set to low heat. Cook for 8 hours, allowing the oxtail to become tender and the flavors to meld together.
- After cooking, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
- Let the soup rest for 10-15 minutes before serving. The fat will rise to the top, which can be skimmed off if desired.
- Serve hot, with the tender oxtail meat falling off the bone, accompanied by crusty bread or over rice.
Tips
- Pat the oxtail dry before seasoning to ensure perfect browning and maximum flavor development.
- Don't skip the browning step! Searing the meat creates a rich, caramelized exterior that adds incredible depth to your soup.
- Use fresh herbs if possible - they make a world of difference in the overall flavor profile.
- For an even richer broth, consider adding a splash of red wine during the cooking process.
- If you want to reduce fat, refrigerate the soup overnight and skim off the solidified fat layer before reheating.
- The longer you cook oxtail, the more tender it becomes, so don't rush the slow cooking process.
- Serve with crusty bread or over rice to soak up the delicious, flavor-packed broth.
- Leftovers can be stored in the refrigerator for up to 3-4 days and often taste even better the next day!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
