Ox Tail Soup!

When I was a kid, we ate a lot of soup out of tins. My Mom could cook a few things, but growing up, her mother did all the cooking. We became connoisseurs of Campbell Soup.


My Dad is English and one of his favorites was Ox Tail.  As kids, if Dad was away on business, we used to fight over the oxtail (there was one in every can).

When I was older and working in the hotel business, I worked with a great chef who cooked may traditional English foods. I learned how to cook a really great roast beef, make horseradish sauce, rack of lamb, Shepard’s Pie, Pickled Onions (made with malt vinegar) and among other things – real Oxtail soup.

I used to make it more often, but  they (oxtails) are harder to find (and more expensive) than they used to be.  Yesterday, my husband found some in the grocery store and tonight, Oxtail soup is on the menu!

Butcher's tray of oxtail


  • 1 beef oxtail (about 2 lb.), disjointed
  •  2 Tbsp. Oil
  • 1 head Garlic
  • 1/2 c. chopped onion
  • 4 c. water
  • 1 can beer
  • 1 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 c. chopped parsley
  • 1/2 c. chopped carrots
  • 3/4 c. diced peeled carrots.
  • 1 c. chopped celery
  • 1/4 c. barley
  • 1 can diced tomatoes


  1. I like to roast the meats I use in soups rather than, dredge in flour and fry them. I turn to oven on to 400 degrees. Spray a pan for the oven. Add the Oxtails, sprinkle with the salt and pepper and minced garlic, then I add the 2 tbsp of oil and stir.
    The pan of oxtails goes into a 400 degree oven for half an hour to 45 minutes.
  2. To a pot on the stove, I add the tomatoes, water, parsley and water, when the oxtails are cooked I add them to the pot and then deglaze the pan using the beer, pouring everything into the pot.
  3. I then simmer the stock for 2-3 hours to meld the flavors and reduce the volume by 1/3 to a half (you can always add more liquid).
  4. At this point, if I want to remove the fat, I take the tails out o the pot and let both the tails and the stock in the fridge over night. The next day, the fat can be removed easily from the soup stock (lifts right off).
  5. Remove the meat from the bones and add the meat back to the soup stock with the carrots, celery, onion and and barley.
  6. Then simmer for another hour.


Season to taste and serve it with some nice crusty buns or perhaps a nice old cheddar toasted on sourdough and this soup becomes a satisfying supper!


About badkowalik

Prepared by hand and cooked in small batches – our preserves are cooked slowly. There is an average of 1.5 pounds of fruit in every 8 oz jar. Not only can you taste the difference – you can see the difference. Beautiful natural color and unmatched textures – that can only be achieved by the patience and experience of the Confiseur (the maker). There is alchemy to what we do. Like fine wines, each season has it’s own specific style. We create preserves with exceptional taste. Capturing these flavors is the craft of our business. Beary Good Stuff is a collection of seasonal, sustainable, artisinally made preserves. The collection is made (in limited quantities) from local fruits using traditional cooking methods. We use the freshest ingredients we can get. The small batch production insures a taste and texture that is unmatched in the commercial market today. The collection includes preserved fruits & vegetables – marmalades, jams, fruit butters & salsas, pickles and gift collections that reflect the bounty of the season and spirit of feasting. Although not necessary yet, we have received a letter from the BC Heath Authority. We submitted a package detailing how and where we made our products, what each recipe contains and how we prepare it. This letter is displayed in our tent at the Farm Market. We have our BC MarketSafe and FoodSafe certifications.

Posted on April 12, 2015, in Unique and tagged , . Bookmark the permalink. 2 Comments.

  1. my dad loves ox tail soup too… but I have some doubts that my veggie-momma will make him one LOL

  2. Oh, that looks and sounds delicious! Thank you for sharing the recipe with us!

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