Oxtail Soup Recipe

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Oxtail Soup
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  1. Coat the oxtails with the flour. Melt the butter in a large soup pot or dutch oven. Add the meat and brown thoroughly. Add the chopped vegetables and continue to cook until the vegetables are slightly softened.
  2. Add the peppercorns, herbs, salt, stock, and water. Bring to a boil, and skim off any scrum that forms on the surface.
  3. Reduce to a simmer, cover, and cook over low heat for 4 hours or until the meat is completely tender and falling off the bones.
  4. Carefully strain the solids out of the stock, reserving the stock and putting it back in the soup pot. Let the meat cool until you can handle it, then strip the meat from the bones. Discard the bones and fatty skin, and place the meat back in the soup.
  5. Puree the vegetables in a blender of food processor, and return to the soup.
  6. Reheat the soup to serving temperature, then add the sherry. Taste, and add salt or pepper as needed before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.42 Kcal (1032 kJ)
Calories from fat 90.69 Kcal
% Daily Value*
Total Fat 10.08g 16%
Cholesterol 20.32mg 7%
Sodium 2278.9mg 95%
Potassium 595.06mg 13%
Total Carbs 19.44g 6%
Sugars 6.38g 26%
Dietary Fiber 2.65g 11%
Protein 6.79g 14%
Vitamin C 4.6mg 8%
Vitamin A 0.5mg 17%
Iron 0.5mg 3%
Calcium 91mg 9%
Amount Per 100 g
Calories 37.97 Kcal (159 kJ)
Calories from fat 13.97 Kcal
% Daily Value*
Total Fat 1.55g 16%
Cholesterol 3.13mg 7%
Sodium 351.12mg 95%
Potassium 91.68mg 13%
Total Carbs 3g 6%
Sugars 0.98g 26%
Dietary Fiber 0.41g 11%
Protein 1.05g 14%
Vitamin C 0.7mg 8%
Vitamin A 0.1mg 17%
Iron 0.1mg 3%
Calcium 14mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
  • 5

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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