Ingredients:

  • 4 lbs Oxtail (cut into 2-inch segments, trimmed)
  • 1/4 cup Plain (All-Purpose) Flour
  • Coarse Sea Salt & Black Pepper, To taste
  • 3 Tbsp Olive Oil or Vegetable Oil
  • 1 large Yellow Onion (coarsely chopped)
  • 3 medium Carrots (coarsely chopped)
  • 3 Celery Stalks (coarsely chopped)
  • 4 Garlic Cloves (minced)
  • 2 Tbsp Tomato Paste
  • 1 cup Dry Red Wine (Merlot or Cabernet)
  • 8 cups Beef Stock (low sodium)
  • 4 Fresh Thyme Sprigs (tied together)
  • 3 Bay Leaves (large)
  • 1 Tbsp Worcestershire Sauce
  • 1 Scotch Bonnet Pepper (whole, pierced, optional)
  • Cold Water or Stock (As needed)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prep the Meat: Pat the oxtail pieces completely dry using paper towels. Season generously with salt and pepper, then lightly dust all surfaces with the 1/4 cup of flour.
  2. Sear in Batches: Heat the oil in the Dutch oven over high heat until shimmering. Sear the oxtail in batches (do not overcrowd the pot) until deep golden brown on all sides (3–5 minutes per batch). Remove the seared meat and set aside.
  3. Sauté Aromatics: Reduce the heat to medium. Add the onions, carrots, and celery to the pot, scraping up any brown bits (fond) left by the meat. Sauté until the vegetables soften and the onions are translucent (about 8 minutes).
  4. Add Flavour Enhancers: Stir in the minced garlic and tomato paste. Cook for 1 minute until the tomato paste darkens slightly.
  5. Deglaze: Pour in the red wine (if using) and bring to a rapid simmer, scraping the bottom of the pot vigorously to lift any remaining fond. Reduce the liquid by about half (3 minutes).
  6. Build the Soup: Return the seared oxtail to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme bundle, and the optional whole Scotch bonnet pepper. The liquid should fully cover the meat.
  7. Bring to Heat: Bring the mixture to a boil, then immediately reduce the heat to the lowest possible setting—the liquid should maintain a gentle, slow bubble (a shy simmer).
  8. The Long Cook: Cover the pot slightly ajar. Simmer for 3.5 to 4 hours. During this time, skim any gray foam or excess fat that rises to the surface every 30–45 minutes. Top up the liquid with cold water or stock if the meat begins to dry out.
  9. Test for Doneness: The soup is ready when the oxtail meat is fork-tender and beginning to pull easily away from the bone.
  10. Final Adjustments: Carefully remove and discard the bay leaves, thyme bundle, and the whole Scotch bonnet pepper.
  11. Season and Thicken (Optional): Taste the broth and adjust the salt and pepper as needed. If the soup is too thin, you can remove 1 cup of broth, mix it with 1 tablespoon of cornstarch, and stir back into the simmering soup to thicken slightly.
  12. Rest and Serve: Allow the Oxtail Soup to rest off the heat for 10 minutes before serving. Ladle the soup into bowls, ensuring each person gets at least two large pieces of oxtail. Garnish with fresh parsley.