Old Fashioned Oxtail Soup Recipe

A classic British Oxtail soup recipe is a simple meaty treat that just screams BEEF at the top of its lungs!

Portrait overhead image of a classic British style oxtail soup with shredded beef and snipped chives served in a shallow white bowl

Slow Cooked Beef Tail Soup.

There is no rushing this recipe, it is all about breaking down the gelatinous nature of the oxtail and extracting all of that flavour!

What was once a cheaper cut of meat is now rather more costly. For good reason too and that reason is flavour.

Now it does need careful cooking and if you rush this recipe you will end up with inedible beef.

I usually make mine on the stovetop, but you could cook this in a slow cooker for 8 hours or in an Instant Pot for 90 minutes.

Once cooked the process is the same. Chill overnight and then serve the next day.

It really is my idea of comfort food heaven!

Close up portrait image of a classic British style oxtail soup with shredded beef and snipped chives

Why Chill Overnight?

Oxtail is chock a block full of fat and until you chill overnight you cannot appreciate just how much.

Now I like fat, it is where the flavour is at, but it has to be the right fat and the right amount.

When the stock has jellified overnight you will notice that it forms 3 distinct layers.

The bottom layer will be a thick, clear and jellified stock, this is where the good stuff is. 

The next layer will be the impurities, you can leave these in if you like. It will make your soup a little cloudy, I usually remove around two thirds.

The final layer is fat, you will be surprised just how much there is. I get rid of all of this, there is plenty that we are returning when we shred the beef!

Now I ain’t afraid of fat, I cook my Wiener Schnitzel in pure pork lard. But the aim here is flavour and not the consumption of fat.

As a result, I do not throw it away, I heat it up and pour through a muslin cloth and use it to fry the beef recipes.

Portrait image of a classic British style oxtail soup with shredded beef and snipped chives served in a shallow white bowl

“Ox” Tail Around the World!

It ain’t just us British that are fond of oxtail!

It is used around the world, famed for its flavour and the richness it lends to recipes.

Whether it be the classic Kare Kare from the Philipines or a spicy African oxtail stew it is delicious!

I have found Iranian, Chinese, Portuguese, Polish and Peruvian recipes that go alongside these.

You could also use it to make the perfect beef stock, that you could use in everything from my Minestrone soup to my Beef Stew with Suet dumplings!

Landscape overhead image of a classic British style oxtail soup with shredded beef and snipped chives served in a shallow white bowl
Classic British Oxtail Soup Recipe

Classic British Oxtail Soup Recipe

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Resting Time: 8 hours
Total Time: 12 hours 45 minutes

Classic British Oxtail soup is a beautifully dark, meaty, beefy treat, this recipe is rich, delicious and massively flavoured!


  • 1 Kg Oxtail
  • 1 Tbsp Cooking Oil
  • 200 g Onion
  • 100 g Carrot
  • 50 g Celery
  • 3 Sprigs Thyme
  • 2 Bay Leaves
  • 1 Tbsp Tomato Ketchup
  • 1 Tbsp Worcestershire Sauce
  • 300 ml Red Wine
  • 1.5 Litres Beef Stock
  • 10 Whole Pepper Corns
  • Salt and Pepper to taste
  • 1.5 Tbsp Plain Flour


  1. Season the oxtail with salt and pepper.
  2. Heat the oil in a pan and when hot fry the oxtail to get a nice colour on all sides.
  3. Remove and set aside.
  4. Roughly chop the onion, carrot and celery.
  5. Add the vegetables and cook for 5 minutes scraping the bottom of the pan occasionally.
  6. Add in the bay leaves, thyme, red wine, tomato ketchup, peppercorns and Worcestershire sauce.
  7. Bring to the boil and reduce by half, this should take 4 or 5 minutes.
  8. Return the oxtail to the pan along with any resting juices.
  9. Add the beef stock and simmer on low for 3-4 hours.
  10. After 10 minutes have a taste and add salt as required.
  11. When the soup has simmered and the beef for tender strain the soup.
  12. Separate the oxtail from the vegetables and discard the veggies and cover the soup and meat then cool.
  13. When cool, refrigerate overnight.
  14. Around 20 minutes before you are ready to serve skim any fatty deposits from the top of the soup. Your soup should be set like a jelly!
  15. Gently warm the skimmed, jellified beef broth over a medium heat.
  16. When this is hot and liquid remove a good 250ml and add it to the flour.
  17. Pull the meat from the bone and then shred with your fingers.
  18. Whisk until you get a smooth slurry.
  19. Pour into the soup whilst whisking.
  20. When the soup has thickened add in the shredded beef and allow to gently cook out for 4 or 5 minutes.
  21. Serve hot with snipped chives.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 843Total Fat: 40gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 230mgSodium: 1079mgCarbohydrates: 28gFiber: 4gSugar: 9gProtein: 78g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

10 thoughts on this Recipe:

  1. Brian. Thank you for taking the time to explain about the fat. I’ve been making soup in the winter for my team of volunteers in our church Food pantry (not clients) for many years. I’ve made oxtail soup before and was always careful to skim fat off after refrigerating overnight, and its has always been well received and delicious. I always make my own stock and broth. I am making your recipe this week and following your instructions and I know it’s going to be fabulous! Also thanking for holding your ground on the measurements. Conversion tables are abundant, and most good cooks don’t need them anyway.

    • Thanks for taking the time to write… I love this recipe, so much, it is glorious old fashioned cooking at its best!

      As for the weights and measures thing, this site started from a desire to become a better cook, for me using volumetric measures for many items introduces a level of inaccuracy that I am not happy sharing. I do not expect people to weigh things out to the exact weight, but 100g is always 100g and as a cook you can then decide how important that is, a cup of broccoli on the other hand… I have no idea what that is ๐Ÿ˜‰

  2. I loved this but hadn’t the heart to throw the veg away so whizzed in in to the soup. Made it a bit cloudy and paler but full of vitamins. The meat fell off the bone

    • Hi Mary… Thanks for taking the time to write to me, I will not be adding cup measures to my site as I find it a terribly inaccurate way to measure goods for the sort of food that I cook, I very strongly advocate weighing goods when cooking. As a result of this the difference between metric and imperial becomes a moot point as any decent $10 set of scales will allow you flip between metric and imperial at will.

      It is something that I do all of the time when cooking from American websites or books.



  3. Oh, I love these types of recipes! Slow-cooked meat and that overnight rest to take away the unwanted fat! It reminds me of growing up and my grandma’s Sunday stew. Thanks for sharing!

  4. I’ve started to really enjoy making classic dishes from around the world, so this soup is just what I need. I can imagine how great the kitchen smells when you make it! ๐Ÿ™‚


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