Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

A lovely, heartwarming soup sure to please. This recipe is a good candidate for the slow-cooker if you don't want to simmer on top of the stove. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition


  1. Melt butter, add pieces of tail in a large stockpot.
  2. When the meat begins to brown, add onion.
  3. When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
  4. Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
  5. Remove herbs.
  6. Separate meat of the oxtail from the bones; discard bones.
  7. Reheat soup and serve with a little of the meat in each bowl.
Most Helpful

5 5

I loved this soup! I had never eaten oxtails before, and loved the flavor they added, and how tender the meat was. I did refrigerate overnight, so I could take the solidified fat out, and it tasted great the second day after re-heating.

5 5

I loved oxtail soup as a child, but had never made it until I found this recipe. This is every bit as good as I remember! After browning the tails and onions, I put everything in the crockpot, and cooked on low for 8 hours. The only other changes I made were to omit the parsley (I didn't have any) and added a large clove of garlic, minced. One thing to note- since I cooked this for 8 hours, the vegetables cooked down to nearly nothing, so if you like vegetable chunks, cut them larger than the recipe calls for. This is a must-make-again soup! Thanks for posting! Edited to add, the next time I made this in the crock pot, I cooked it for 11 hours, and the meat was perfect- falling off the bone.

5 5

This is a great recipe. I had been looking for something that was close to my mothers recipe and this is it. Great flavor! Brought back alot of memories. Thanks!