Oxtail Soup

May 29, 2020
Oxtail Soup

One of my favorite parts of the cow is the tail and one of my favorite dish is Kare Kare. Since Kare Kare is sooooo rich, one can’t have it all the time.  So I thought, why not a soup? I researched and came up with this scrumptious dish.  It takes a few hours to make this soup but it’s worth the wait. And during this quarantine, I had plenty of time. Here is my Oxtail Soup. Enjoy!

Oxtail Soup

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By Marianne de Leon Serves: 4
Prep Time: 30 minutes Cooking Time: 4 hours 30 minutes Total Time: 5 hours

A hearty soup of tender oxtail in tomato and beef broth with potatoes, carrots, French beans, and cabbage simmer for hours for maximum flavor.


  • 1 kilo oxtail or 1 oxtail - cut into 1-inch pieces or in-between joints
  • 2 tablespoons olive oil
  • 1 cup onion - chopped
  • 10 cups hot water
  • 2 beef bouillon cubes
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 bay leaves
  • 1 teaspoon thyme
  • 2 cloves of garlic
  • 2 sprigs fresh parsley
  • 1 medium carrots - peeled and diced
  • 1 stalk celery - diced
  • ⅓ cup dry sherry or port wine
  • 1 potato - peeled and diced
  • 2 cups cabbage - sliced into squares
  • ½ cup French beans (Baguio beans) - sliced into 1-inch lengths



In a large casserole, set over a medium-low fire, pour in the olive oil.


After about 2 to 3 minutes, start to sear the oxtail pieces.


When all the pieces have been seared, add in the onions and saute till the onions are wilted; about 2 minutes.


Pour the 10 cups of hot water.


Turn the fire down to very low.


Add in the bouillon cubes, tomato paste, salt, ground pepper, bay leaves, thyme, cloves, parsley, and sherry.


Now begins the long, slow, process to tenderizing the oxtail. This long wait is anywhere from 3 to 4 hours.


At about the third hour, put in the celery.


Remember to occasionally stir the soup.


When the oxtail is tender, first add the potatoes, and carrots and continue to simmer till the potatoes are almost soft.


Then when you are ready to serve, add the cabbage and the French beans.


Simmer for about 4 minutes and then serve.


To stretch this soup, remove the meat from the tail bones when the meat is very tender and cut into bits then return to the soup.

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1 Comment

  • Reply
    August 11, 2020 at 11:54 pm

    Looks yummy

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