Oxtail Soup

Ingredients

• 500 g (½ kg)oxtail
• 2carrots, peeled and chopped
• 2potatoes, peeled and chopped
• Optionalsliced tomato
• 6garlic cloves, fried and mashed
• ½onion, sliced and fried
• A pinchground nutmeg
• ½ tspground white pepper
• 3 cmginger, crushed
• 1lemongrass stalk, crushed
• 2bay leaves
• 5cloves
• 2 cmcinnamon stick
• 1 tbspchopped celery leaves
• 2 litreswater
• To tastesugar and salt
• Optionalshallot flakes

Instructions

1. 1

   Boil the water

   Pour the water into a pressure cooker and bring it to the boil.

2. 2

   Cook the oxtail

   Add the oxtail and a pinch of salt. Bring the water back to the boil, then cover with the lid and cook for about 1 hour.

3. 3

   Add the ingredients

   Add all the remaining ingredients except the shallot flakes, and stir to combine.

4. 4

   Finish the soup

   Boil until the vegetables are well cooked. Serve with shallot flakes.

What is oxtail soup?

Oxtail soup is a hearty broth made by cooking the tail until its meat becomes tender and flavours the liquid. Versions appear in many food traditions, with ingredients and seasonings varying from kitchen to kitchen.

Here, ginger, lemongrass, cloves, cinnamon and nutmeg bring a fragrant, gently spiced character. Potatoes and carrots make it a substantial one-pot meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 32g protein, 30g carbs, 34g fat.

The potatoes provide most of the carbohydrate, while the oxtail contributes protein and much of the fat. For a more balanced plate, serve a moderate bowl with a fresh vegetable side; the actual nutrition will vary with the cut of oxtail and how much fat is left in the broth.

Build flavour from the oxtail

Oxtail: starting it in boiling water gives the meat a long cooking period before the vegetables go in. Follow the recipe’s instruction to cook it under the pressure-cooker lid for about 1 hour.

Fried aromatics: the mashed garlic and fried onion join the broth with the other ingredients. Add them as listed so their flavour has time to mingle with the meat and spices.

Use the spices thoughtfully

Whole spices: bay leaves, cloves and cinnamon steep in the soup as it boils. They are strong seasonings, so keep them in the broth during cooking and remove them before serving if you prefer not to bite into them.

Fresh aromatics: crushed ginger and lemongrass add a bright, fragrant note alongside the warm spices. Crushing helps release their aroma into the liquid.

When to add the vegetables

Vegetables: carrots and potatoes go in after the oxtail has had its initial hour of cooking. This gives them less time in the pot so they can cook through without being subjected to the full meat-cooking period.

Doneness: boil until the vegetables are well cooked, as the method specifies. Check that the potatoes are tender when pierced and the oxtail is tender enough to eat comfortably.

Adjust the seasoning

Salt and sugar: both are added to taste, so season gradually and taste the broth as it cooks. The amount needed can vary with the oxtail and the other ingredients.

White pepper and nutmeg: these seasonings add warmth without needing a large quantity. Keep the nutmeg to a pinch and use the listed amount of white pepper.

Serving the soup

Shallot flakes: scatter them over the soup just before serving, as directed, for a crisp finish. They are optional, so the soup can be served without them.

On the side: serve the soup on its own as a filling meal, or with rice or bread to make the broth go further. A fresh, simply dressed vegetable side can balance the rich meat and warming spices.

Recipe notes & tips

• Keep the crushed lemongrass and ginger in the soup while it boils so their aroma can infuse the broth.
• Cut the potatoes and carrots into similar-sized pieces so they cook at a similar pace.
• Taste the broth before serving and adjust the salt and sugar gradually.
• Remove the bay leaves and whole spices before serving if you want an easier-to-eat bowl.
• Add the optional shallot flakes at the table to keep their texture crisp.

Variations

• Add tomato: include the optional sliced tomato with the other ingredients for a fruitier broth.
• Make it hotter: add a little extra white pepper for a stronger peppery finish.
• Use spring onion: scatter sliced spring onion over the soup in place of shallot flakes.
• Serve with rice: spoon the soup over cooked rice for a more substantial meal.
• Add more carrots: increase the carrot portion for extra sweetness and vegetable texture.

Common mistakes to avoid

• Adding vegetables too early: wait until after the oxtail’s initial hour so they are less likely to overcook.
• Under-seasoning: taste the broth and adjust salt and sugar before serving.
• Leaving whole spices in every bowl: remove the bay leaves and whole spices before serving if desired.
• Cutting vegetables unevenly: use similarly sized pieces so they finish cooking at roughly the same time.
• Overcooking the vegetables: boil only until they are well cooked and tender, then serve.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout; loosen the broth with a little water if needed.

Frequently asked questions