Best 3 Oxtail Soup With Red Wine And Root Vegetables Recipes

Indulge in a symphony of flavors with our enticing oxtail soup, a culinary masterpiece that harmonizes the rich essence of oxtails, the robust character of red wine, and the earthy sweetness of root vegetables. Simmered to perfection, this hearty soup delivers a delectable broth infused with the essence of tender oxtails, complemented by a medley of vibrant root vegetables that lend their natural sweetness and a hint of bitterness, creating a captivating balance of flavors. The addition of red wine adds a layer of complexity, introducing subtle notes of fruitiness and depth that elevate the soup to a gourmet experience. As you savor each spoonful, the interplay of textures and flavors will tantalize your taste buds, leaving you craving more. Our collection of recipes offers variations to suit every palate, from classic preparations to contemporary interpretations, ensuring that you'll find the perfect oxtail soup recipe to warm your heart and satisfy your soul.

Here are our top 3 tried and tested recipes!

SLOW COOKER OXTAIL SOUP

Slow Cooker Oxtail Soup image

This is a family favorite one-dish meal, great in the winter.

Provided by Nina Eisenberg Kirz

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 13h30m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter, or as needed
1 pound beef oxtail, cut into pieces
1 onion, chopped
½ (750 milliliter) bottle red wine, or to taste
water to cover
1 pound potatoes, peeled and cubed
2 carrots, chopped
2 ribs celery, chopped
1 cup green beans
1 (14.5 ounce) can stewed tomatoes
salt and ground black pepper to taste

Steps:

Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

Nutrition Facts : Calories 210.7 calories, Carbohydrate 18.7 g, Cholesterol 38.8 mg, Fat 6.9 g, Fiber 3.2 g, Protein 11 g, SaturatedFat 3.5 g, Sodium 241.3 mg, Sugar 4.4 g

LINDA'S OXTAIL AND BARLEY SOUP

Linda's Oxtail and Barley Soup image

Thick, hearty, and full of flavor--the best oxtail soup you'll ever eat! Lots of prep and takes a long time to cook, but well worth the effort. Great served in deep bowls with fresh hot bread and a glass of red wine Also great reheated, if you have any left over, that is!

Provided by NCwriter

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Time 2h15m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
2 pounds oxtails
8 cups water
4 tablespoons beef bouillon granules
1 tablespoon sazon seasoning with annatto
1 tablespoon dried parsley
3 cloves garlic, minced
1 teaspoon freshly ground black pepper
2 medium potatoes, cubed
1 (14.5 ounce) can diced tomatoes
1 large parsnip, sliced
12 mushrooms, quartered
1 large onion, chopped
¾ cup barley
2 stalks celery, chopped
1 large carrot, sliced
2 bay leaves

Steps:

Heat oil in a heavy frying pan over medium-high heat. Saute oxtails in the hot oil, turning until browned on all sides, about 3 minutes per side. Drain on paper towels.
Transfer oxtails to a large Dutch oven or soup pot. Add water, bouillon, sazon, parsley, garlic, and pepper. Bring to a boil. Lower heat and simmer, stirring occasionally, until tender, about 1 hour. Add more water if necessary.
Remove oxtails to a plate to cool. Skim the grease off the surface of the soup, using a gravy separator if desired. Add potatoes, tomatoes, parsnip, mushrooms, onion, barley, celery, carrot, and bay leaves to the soup. Bring to a boil; lower heat and simmer, stirring occasionally, about 20 minutes.
While the vegetables are cooking, cut as much meat as possible off the oxtail bones. Add the chopped meat and the bones back to the soup. Simmer for another 20 minutes. Remove bones and bay leaves from the soup before serving.

Nutrition Facts : Calories 332.4 calories, Carbohydrate 34.1 g, Cholesterol 62.8 mg, Fat 12 g, Fiber 7.1 g, Protein 23.3 g, SaturatedFat 4 g, Sodium 938.7 mg, Sugar 5.7 g

OXTAIL SOUP WITH VEGETABLES

Oxtail Soup with Vegetables image

A Christmas Eve tradition. Very good with some great bread, biscuits, or cornbread. Even better as leftovers, as the flavors meld more each day!

Provided by ShelbyLyn

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 3h15m

Yield 8

Number Of Ingredients 12

Ingredients

3 pounds oxtails, or more as desired
½ head garlic cloves, unpeeled
3 stalks celery
2 carrots
1 medium onion
6 cups water, or as needed
1 (32 fluid ounce) container beef broth
3 small turnips, peeled and diced
1 (10 ounce) package frozen sliced okra
1 (10 ounce) package frozen small niblet corn
salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Place oxtails and garlic cloves in a large roasting pan.
Roast in the preheated oven for 30 minutes.
Transfer oxtails to a large soup pot. Peel the roasted garlic and place in a food processor with celery, carrots, and onion. Process until finely chopped; transfer to the soup pot with the oxtails. Add water to cover the bones. Bring to a boil; reduce heat and simmer on low for 2 hours.
Remove oxtails and set aside to cool. Add broth to the soup pot. Add turnips. Simmer until just barely tender, about 10 minutes. Add okra and corn. Simmer until cooked, about 10 minutes more.
Pick the meat from the oxtail bones and chop. Add meat to soup. Season with salt and pepper. Add hot sauce if desired.

Nutrition Facts : Calories 274 calories, Carbohydrate 13.8 g, Cholesterol 93.6 mg, Fat 12.1 g, Fiber 2.4 g, Protein 29.2 g, SaturatedFat 5 g, Sodium 601.5 mg, Sugar 3.9 g

Tips:

To ensure the best flavor, choose high-quality oxtails from a reputable butcher.
Thoroughly clean the oxtails by rinsing them under cold water and removing any excess fat or sinew.
Searing the oxtails in a Dutch oven or large pot over medium-high heat adds a rich, caramelized flavor to the soup.
Use a variety of vegetables to add depth and complexity to the soup. Some good options include carrots, celery, onions, parsnips, and turnips.
Red wine adds a rich, savory flavor to the soup. If you prefer, you can substitute an equal amount of beef broth.
Be sure to simmer the soup for at least 2 hours, or until the meat is fall-off-the-bone tender.
Serve the soup with a side of crusty bread or rice.

Conclusion:

This oxtail soup with red wine and root vegetables is a hearty and flavorful dish that is perfect for a cold winter day. The rich, savory broth is packed with tender oxtails and vegetables, and the red wine adds a touch of complexity. With a little patience and effort, you can easily create this delicious soup at home. So next time you're looking for a comforting and satisfying meal, give this oxtail soup a try.