Savor the rich, comforting flavors of slow cooker oxtail soup, a hearty dish perfect for any season. This easy recipe combines tender oxtail with savory broth, vegetables, and beans for a meal that's both satisfying and delicious.
There’s something incredibly comforting about a bowl of oxtail soup, whether you’re cozying up in winter or enjoying a cool summer evening. This slow cooker oxtail soup is a fantastic choice for any time of year, offering a rich, flavorful broth and tender meat that will warm your soul and satisfy your hunger.
What You Need to Make Oxtail Soup
Oxtail: This unique cut of meat is known for its rich flavor and tender texture when slow-cooked. It adds a deep, savory taste to the broth, making the soup hearty and satisfying. If you’re not familiar with oxtail, it’s simply the tail of the beef, which becomes wonderfully tender and flavorful after slow cooking.
Onions: Onions are the base of many great soups, adding a subtle sweetness and depth of flavor. They become soft and mellow when cooked slowly, infusing the soup with their natural goodness.
Garlic: Garlic brings a warm, aromatic quality to the soup, enhancing the overall flavor profile. Its robust taste complements the richness of the oxtail perfectly.
Carrots and Celery: These classic vegetables add a touch of sweetness and a nice crunch, even after slow cooking. They also contribute to the overall depth of flavor in the soup.
Tomatoes: Tomatoes add a hint of acidity and brightness to the broth, balancing the richness of the oxtail and adding complexity to the flavor.
Beef Broth: The broth serves as the foundation of the soup, providing a savory base that complements the oxtail’s richness. Homemade or store-bought, it’s essential for creating a flavorful and satisfying soup.
Red Wine (Optional): Deglazing the pan with a splash of red wine adds a layer of depth and enhances the overall flavor of the soup. If you prefer not to use wine, you can substitute with a splash of beef broth or water.
Herbs and Spices (Thyme, Bay Leaves, Salt, and Pepper): These seasonings are crucial for adding layers of flavor and making the soup taste wonderfully aromatic and comforting.
Cannellini Beans: These creamy white beans add a hearty texture and subtle flavor to the soup. They also provide extra protein and fiber, making the soup even more satisfying.
Potatoes: Potatoes contribute a comforting, starchy element to the soup. They absorb the flavors of the broth and add a filling, hearty component that makes the soup a complete meal.
How to make Slow Cooker Oxtail Soup
Prepare the Oxtail: Start by trimming any excess fat from the oxtail. Season the pieces with salt and pepper. Heat a little oil in a skillet over medium-high heat and brown the oxtail on all sides. This step adds a wonderful depth of flavor to the soup.
Deglaze the Pan: After browning the oxtail, pour a splash of red wine into the skillet and scrape up any browned bits from the bottom. This adds even more flavor to your soup.
Assemble the Soup: Place the browned oxtail in the slow cooker. Add chopped onions, garlic, carrots, celery, tomatoes, cannellini beans, and diced potatoes. Pour in the beef broth, and add thyme and bay leaves. Stir everything to combine.
Cook: Cover the slow cooker and set it to cook on low for 8-10 hours, or high for 4-6 hours. The long cooking time allows the oxtail to become tender and the flavors to meld beautifully. The beans and potatoes will cook to a perfect texture during this time.
Finish: Once the soup is done, remove the oxtail pieces and shred the meat from the bones. Discard any bones and return the shredded meat to the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls and enjoy a comforting meal that’s as heartwarming as it is delicious. It pairs wonderfully with a slice of crusty bread or a side salad.
This slow cooker oxtail soup is a great example of how using every part of the animal can lead to incredible flavor and nourishment. Enjoy this hearty dish any time of year, and savor the comfort and joy it brings to your table.
We hope you enjoy making and savoring this hearty slow cooker oxtail soup as much as we do! If you loved the recipe, please leave a 5-star review and share your thoughts in the comments below. We'd also love to see your creations—tag us on Instagram @therusticelk to share your delicious results
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📖 Recipe
Slow Cooker Oxtail Soup with Cannellini Beans and Potatoes
This slow cooker oxtail soup features tender oxtail simmered to perfection with hearty potatoes, creamy cannellini beans, and a rich, savory broth. It's a comforting and satisfying meal ideal for any season.
Ingredients
- 3 lbs oxtail, well trimmed
- 2 tablespoons olive oil
- 1 cup celery, chopped
- 1 lb carrots, sliced
- 2 large potatoes, cubed into 1" pieces
- 1 pint cannellini beans
- 1 pint stewed tomatoes
- 1 onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ tablespoon fresh rosemary, chopped
- 1 bay leaf
- ¼ teaspoon paprika
- ¼ teaspoon ground cayenne pepper
- ¾ cup red wine (optional)
- 2 ¼ cups beef stock
Instructions
- Brown the Oxtail: Heat olive oil in a skillet over medium-high heat. Season oxtail with salt and pepper, then brown on all sides. Transfer to the slow cooker.
- Prepare the Vegetables: Add chopped onions, celery, carrots, potatoes, and minced garlic to the slow cooker. Stir in the stewed tomatoes and cannellini beans.
- Season the Soup: Sprinkle in thyme, parsley, basil, rosemary, paprika, and cayenne pepper. Place the bay leaf on top.
- Add Liquids: Pour beef stock over the ingredients. If using, deglaze the skillet with red wine and add it to the slow cooker.
- Cook: Cover and cook on low for 8-10 hours or high for 4-6 hours, until the oxtail is tender and the flavors have melded.
- Finish: Remove the oxtail pieces, shred the meat from the bones, and return the meat to the soup. Discard any bones and bay leaf. Adjust seasoning with additional salt and pepper if needed.
Notes
For a richer flavor, you can deglaze the pan with red wine after browning the oxtail. Be sure to trim excess fat from the oxtail to avoid a greasy soup.
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