Oxtail Soup

Oxtail, AKA tail of cattle, is a little off the beaten path.  

When I purchased these oxtail, the meat clerk quizzed me on my plan for these little nuggets. We chatted about my planned soup, he told me it would have a gelatinous layer, I told him it might, but I planned to make bone broth out of the bones. Then we talked about bone broth and I mentioned that I don't discriminate on animal types in my broth -- I think I called it my cauldron of death -- which caused a few eyebrows to be raised, and so I hurried back to my cart with oxtails in hand.

More importantly, this soup is hearty and the meat tender. The soup is ready when the meat is easily removed from the bone, so it may be closer to 4 hours -- I listed 3-3.5 hours in the recipe -- it really depends on the size of the oxtail. There's a lot of connective tissue in oxtail, so these tissues take time to break down.

Like a lot of soups, it could be argued that this soup is more tender and flavorful the next day. But either way, it's fun and tasty to mix up meat cuts and organs for the sake of variety and nutrient diversification.

Oxtail Soup


  • 2 pounds beef oxtails
  • Dash salt & pepper
  • 2 tbsp. coconut oil
  • 1 onion, chopped
  • 3-4 carrots, chopped
  • 3 garlic cloves, minced
  • 1 inch piece of ginger, grated
  • 3 tbsp. tomato paste
  • 2 green onions, diced
  • 1 tsp.fish sauce
  • 1 tsp. dried thyme
  • 2 cups homemade or store-bought bone broth


  1. In a Dutch oven (or large pot), melt coconut oil over medium-high heat. Lightly salt and pepper oxtail. Add oxtail and quickly brown all sides. You may need to work in batches, oxtails are generally chunky. Remove oxtail and set aside.
  2. In same Dutch oven (add more coconut oil, if needed) over medium-low heat, add diced onion, carrots and garlic. Saute vegetables until onions are soft, 3-4 minutes.
  3. Add oxtail back to pot, along with remaining ingredients: ginger, tomato paste, green onions, fish sauce, dried thyme and beef stock. Turn up the heat to bring to a boil, then turn heat to low and allow to simmer for 3-3.5 hours.
  4. Remove the oxtail bones (and attached meat) from the soup. The meat should be fairly easy to remove from the bone -- I removed with a knife because the bones and meat are HOT! Place the meat back in the soup and gently stir.
  5. Garnish with parsley, green onions or serve over cauliflower rice!