Slow-Braised Oxtail Soup with Tomatoes and Potatoes

Name: Slow-Braised Oxtail Soup with Tomatoes and Potatoes
Prep time: 25 min
Cook time: 180 min
Total time: 205 min
Yield: 6 servings
Cuisine: Comfort food
Ingredients: 1.5 kg oxtail pieces; 1 tbsp neutral oil; 1 whole large onion, chopped; 2 whole carrots, chopped; 2 whole celery stalks, chopped; 3 whole garlic cloves, crushed; 2 tbsp tomato paste; 400 g chopped tomatoes; 2 l beef stock or water; 2 whole bay leaves; 1 tsp dried thyme; 500 g potatoes, cubed; to taste salt and black pepper; 2 tbsp chopped parsley

Rich, slow-cooked oxtail broth with tender meat, tomato and potatoes.

By Savva LoginovUpdated October 5, 2026

Total 3 hr 25 minMakes 6 servings

Jump to Recipe

This oxtail soup slowly braises browned oxtail with onion, tomato and aromatics until the meat is tender. A low simmer is important: a hard boil can make the broth cloudy and the meat tough. Add potatoes near the end so they hold their shape. Skim excess fat after chilling if you prepare the soup ahead, then reheat gently and serve the meat in the broth. Pat oxtail dry and season. Heat oil in a heavy pot and brown pieces on all sides in batches. Add onion, carrots and celery and cook 5 minutes. Stir in garlic and tomato paste for 1 minute. Add tomatoes, stock, bay leaves and thyme. Return oxtail and bring just to a simmer. Cover and cook gently 2 1/2 to 3 hours until meat is tender.

Slow-Braised Oxtail Soup with Tomatoes and Potatoes

How to tell when it is ready

Garnish with parsley and serve hot with the oxtail meat.

Tips

Pat oxtail dry and season.
Add onion, carrots and celery and cook 5 minutes.
Add tomatoes, stock, bay leaves and thyme.
Stir in potatoes and simmer 25 to 30 minutes until tender.

Troubleshooting

If meat is not tender, continue simmering in 20-minute intervals.
If broth is too rich, skim more fat or dilute with hot stock.

Substitutions

Use beef shank if oxtail is unavailable, adjusting the braising time.
Use low-sodium stock and season at the end.

Variations

Add turnips with the potatoes.
Use a pinch of smoked paprika.

Serving suggestions

Serve with crusty bread.
Add chopped scallions.
Offer steamed rice.
Pair with a crisp cabbage salad.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 3 days. Chilled fat can be lifted from the surface before reheating.

Storage

Refrigerate within 2 hours up to 3 days. Chilled fat can be lifted from the surface before reheating.

Food safety

Refrigerate leftovers promptly and reheat until steaming throughout.genui{"citation":{"ref":"turn6search2"}}

Frequently asked questions

Can I make this in advance?

Yes. Chill overnight, lift away the solidified fat and reheat gently.

How should I store slow-braised oxtail soup?

Refrigerate within 2 hours up to 3 days. Chilled fat can be lifted from the surface before reheating.

Serve with crusty bread. Refrigerate within 2 hours up to 3 days. Chilled fat can be lifted from the surface before reheating.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Slow-Braised Oxtail Soup with Tomatoes and Potatoes