Homemade Oxtail Soup & a Donald Russell ‘Humble Cuts’ #GIVEAWAY!

Prep Time:20 mins, Cook Time: 8 hrs, Total Time: 8 hrs, 20 mins

October 16, 2014

Eat Your Veg | Homemade Oxtail Soup

I was recently given some glorious oxtail to try out from the ‘Humble Cuts’ range at online butcher’s Donald Russell.  Having been meaning to use oxtail for some time now I was really excited to get stuck in and started with a particularly unctuous Oxtail Stew a few weeks ago, leaving the remainder to be made into an Oxtail Soup this week. Attempting of course to rival that certain very well known tinned brand. After a very long and gentle braising in my slow cooker with red wine, good quality beef stock, carrots, celery, onions and garlic and a few surprise spoons of this and that I confidently feel I may just have nailed this one.

The resultant soup was thick, rich, uber-beefy and quite frankly delicious. And I can only imagine perfect to fend off a cold winter’s day, which quite frankly I’m glad we haven’t arrived at yet!. I was slightly concerned The Monsters would go for such a meaty soup as this, but that they did. Both chowing down with great gusto and barely lifting their heads until it was all messily slurped down. Inauthentically I whizzed the whole lot up with a stick blender directly into the slow cooker which did admittedly give an ever so slightly grainy texture to the soup from the broken up oxtail (obviously the bones were removed first!) but this wasn’t in the slightest bit off putting. More traditional recipes call for the meat to be removed and served as chunks on top of a more broth like soup. But I like my soups hearty and thick and decided to go with it, besides thicker soups are so much easier for little children to manage.


Donald Russell would also like to give one lucky Eat Your Veg reader a selection of delicious meats from their Humble Cuts range too, including Oxtail, Shin of Beef and Diced Venison. Enter by completing the Rafflecopter widget below and answering the question ‘What’s your favourite Winter Warmer dish?’.  Deadline for entries is Thursday 6th November 2014.

A few T&Cs: 

– Only open to UK participants over the age of 18.

– There’s no cash alternative and the prize is not transferable. No part or parts of the prize may be substituted for other benefits, items or additions.

– Entries using any software or automated process to make bulk entries will be disqualified.

a Rafflecopter giveaway

Eat Your Veg | Homemade Oxtail Soup Recipe

The Good Stuff:

Oxtail, Carrots, Celery, Onions, Rapeseed Oil

Great For:

Big Kids, Grown Ups, Lunch, Dinner, Soup Fans, Winter Warming, Slow Cooker Owners


I used a slow cooker to make the soup, but it could be just as successfully made simmered on your lowest hob setting in a cast iron or heavy based pan, probably at least halving the cooking time.

Special Equipment:

A slow cooker or a cast iron or heavy based pan.
A stick blender for whizzing straight into the pot, or a food processor or jug blender.

Homemade Oxtail Soup & a Donald Russell ‘Humble Cuts’ #GIVEAWAY!

Ingredients Prep Time:20 mins, Cook Time: 8 hrs, Total Time: 8 hrs, 20 mins

600g oxtail chunks
1 tablespoon plain flour seasoned with a little salt and pepper
2 tablespoons rapeseed or olive oil
1 large onion, diced
2 cloves garlic, finely diced
2 carrots, peeled and thickly sliced
2 celery sticks, sliced
200ml red wine
2 bay leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon tomato puree
1 teaspoon coarsely ground black pepper
1 teaspoon Marmite
1 heaped teaspoon Dijon mustard
1.5 litres hot good quality beef stock (I use Knorr Rich Beef stock pots)

1) Toss the oxtail in the flour. Heat 1 tablespoon of the oil in a large frying pan and brown the oxtail on all sides. This should take about 10 minutes to do. Transfer the browned meat to the slow cooker.
2) Add the onion, garlic, carrots and celery to the same pan along with the remaining tablespoon of oil and saute for 5 minutes.
3) Pour in the wine along with the bay leaves, thyme, tomato puree, pepper, Marmite and mustard. Bring to a simmer then transfer to the slow cooker with the oxtail.
4) Pour over the hot stock and set the slow cooker to Medium for 8 hours or Low for 10 hours. Alternatively place all in a large heavy based saucepan or cast iron pan and simmer very gently on the hob with the lid on for a little less than half the slow cooker time.
5) Once the meat’s easily falling off the bone the soup’s ready. Remove the oxtail chunks and bay leaves from the pan.
6) Now you have two options for the soup. For a more meaty and very thick soup (with a slightly grainy texture which I like but isn’t to everyone’s tastes) take the meat off the bone and add back to the soup and whiz the whole lot with a hand held stick blender straight into the slow cooker. Thin down a little with 250 to 500ml of hot water (or more stock if you wish).
OR remove the meat from the bone and set aside. Whiz the rest of the soup with the blender, thin as above with hot water or stock and serve with chunks of oxtail meat on the top.

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28 thoughts on “Homemade Oxtail Soup & a Donald Russell ‘Humble Cuts’ #GIVEAWAY!

  1. Laura

    This has gone straight to Pinterest because I have been looking for a good oxtail soup for ages as it is my favourite soup an I know a homemade version will be better than tinned. Now I just need to get hold of an oxtail!

  2. Choclette

    I remember my mother making oxtail soup when I was little, but I don’t think I was ever that keen on it – a bit too meaty for me even before I became a vegetarian.



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