Perfect for any time of year, this simple slow cooker oxtail soup is hearty and made with a flavorful, rich, broth with tender meat. Great for the winter as comfort food and even as the summer for a delicious, hearty meal that doesn’t heat up the house. 

Soup is one of those things that I readily prepare in the autumn and winter. In the warmer months, not so much. But soup made in the slow cooker? I’ll make it year-round if the mood suits me. Especially on cooler spring and summer days that beg for something hearty and wholesome.

A friend of mine suggested oxtail soup the other day and I absolutely had to indulge. I can say I am so glad I did.

If you’ve never had oxtail before, you’re probably wondering what the heck it is. It’s amazing is what it is. Why we ever stopped using oxtail and started wasting more and more of the meat an animal provides I’ll never understand.

It always amazes me to find old-fashioned recipes that utilize parts of an animal that most of us just toss in the dog food bin now. We used to use every part of an animal, bones to make broth and skin to make hide. Then, something changed. The less desirable parts are not used any longer, or they’re thrown into ready made dog food kibble. Kind of sad, really. 

I’m still all about using every part of an animal. Oxtail is no different. And what better way to use this amazing, overlooked cut of meat than to put it in an oxtail soup that’s prepared in a slow cooker?

It’s full of all that good, yummy stuff that makes beef broth amazing. So, it makes sense that you could use it to make some amazing soup. And you totally can. Oxtail soup is full of flavor, and hearty, and since it’s prepared in the slow cooker, it’s so easy to prepare.

There is no replicating the savory flavor that oxtail lends this delicious soup. If you’re getting a steer butchered, make sure to tell them you want the oxtail. If you’re just looking for it at the store, try to get the best-trimmed meat you can find. Grass-fed is always preferred, but higher-end conventional meat will do in a pinch.

Any time I make a beef stew of any kind or pot roast, I always, always brown the meat. This soup is no different. You’ll also want to trim some of the fat off of the oxtail unless you get an amazing cut of meat. It’s a little on the fatty side sometimes and it tends to make the soup a little more oily than I prefer.

But it’s so worth it to take the extra time to do these things. I promise.

This soup is super delicious and nothing can replicate the flavor that the oxtail affords. Get it nicely trimmed, brown it up in the pan, and deglaze it with a little red wine. Mmmm….

Other Soup & Stew Recipes You’ll Love:

• Slow Cooker Vegetable Beef Stew
• The Best Chili Recipe
• Loaded Potato Soup