German Oxtail Soup
German oxtail soup turns humble oxtail, root vegetables, red wine, and herbs into a rich, tender, deeply savory meal that tastes like it simmered in a country kitchen.
This is a slow cooked soup with big flavor and simple ingredients. Oxtail gives the broth body, carrots add sweetness, celery root adds earthiness, and leek brings a gentle onion flavor. The meat becomes so tender that it slips from the bone and melts into the soup.
Why You’ll Love This Recipe
- Rich beef flavor from browned oxtail, tomato paste, red wine, and a long gentle simmer.
- Tender meat that falls from the bone and makes the soup feel hearty without extra fuss.
- Simple vegetables create a naturally savory broth with a touch of sweetness.
- Great for meal prep because the flavor gets even better the next day.
Fabian’s Budget & Health Tip: Oxtail can be pricey in some shops, so ask the butcher for mixed sizes or frozen oxtail. Smaller pieces often cost less and still give the broth plenty of collagen and deep beef flavor. You can also stretch the soup with extra carrots, leek, and celery root without losing its cozy taste.
Ingredients (Serves 4)
- 3 lb oxtail pieces (1.4 kg)
- 1 tablespoon neutral oil (15 ml)
- 2 medium carrots, diced (250 g)
- 1 1/2 cups celery root, peeled and diced (200 g)
- 1 large leek, rinsed well and sliced (150 g)
- 1 medium onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 tablespoons tomato paste (30 g)
- 1 cup dry red wine (240 ml)
- 6 cups beef broth (1.4 liters)
- 1 bay leaf
- 1 teaspoon dried thyme or 3 fresh thyme sprigs (1 g)
- 1/3 cup fresh parsley, chopped (15 g)
- 1 1/2 teaspoons salt, plus more to taste (9 g)
- 1 teaspoon black pepper, plus more to taste (2 g)
Step-by-Step Instructions
1. Brown the Oxtail
Pat the oxtail dry with paper towels. Season it with salt and black pepper. Heat the oil in a heavy soup pot over medium high heat. Add the oxtail in a single layer and brown it on all sides until the edges turn deep golden brown and the pot smells roasted and beefy. Take your time here because this step builds the base flavor.
2. Sauté the Vegetables
Transfer the browned oxtail to a plate. Add the carrots, celery root, leek, and onion to the same pot. Stir well and scrape up the browned bits from the bottom. Cook until the vegetables soften and the leek smells sweet, about 6 to 8 minutes. Add the garlic and cook for 1 minute, just until fragrant.
3. Add Tomato Paste and Red Wine
Stir in the tomato paste and cook until it darkens slightly and coats the vegetables. Pour in the red wine. The pot should hiss and steam right away. Scrape the bottom again, then let the wine simmer for 3 to 4 minutes until it smells mellow instead of sharp.
4. Simmer the Soup Slowly
Return the oxtail and any juices to the pot. Add the beef broth, bay leaf, and thyme. Bring the soup to a gentle boil, then lower the heat until you see small slow bubbles. Cover the pot with the lid slightly open and simmer for 3 to 3 1/2 hours. The soup is ready when the meat pulls away from the bone with almost no effort and the broth looks glossy.
5. Remove the Bones and Finish
Lift the oxtail pieces onto a plate. Let them cool until you can handle them safely. Pull the meat from the bones and discard the bones and any tough cartilage. Return the meat to the soup. Taste and adjust with more salt and black pepper. Stir in the parsley right before serving so it stays bright and fresh.
Expert Troubleshooting & FAQs
Why is my oxtail still tough?
It needs more time. Oxtail has lots of connective tissue, so it turns tender only after a slow simmer. Keep the heat low and continue cooking until the meat slips from the bone.
Can I make German oxtail soup ahead of time?
Yes. This soup tastes even better the next day. Chill it overnight, then lift off any firm fat from the top before reheating. Warm it gently so the meat stays tender.
Can I skip the red wine?
Yes. Replace the wine with more beef broth. The flavor will be a little less deep, but the tomato paste, browned meat, and herbs will still make a rich soup.
How do I keep the broth clear and not greasy?
Simmer gently instead of boiling hard. A rolling boil can make the broth cloudy and break too much fat into the soup. If you see excess fat on top, skim it with a spoon.
What can I serve with this soup?
Serve it with crusty bread, boiled potatoes, or buttered noodles. For a lighter meal, pair it with a simple cucumber salad or crisp green salad.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the size of the oxtail pieces and the broth used.
- Calories: 520
- Protein: 39 g
- Carbs: 18 g
- Fats: 31 g
German Oxtail Soup
Ingredients
- 3 lb oxtail pieces (1.4 kg)
- 1 tablespoon neutral oil (15 ml)
- 2 medium carrots, diced (250 g)
- 1 1/2 cups celery root, peeled and diced (200 g)
- 1 large leek, rinsed well and sliced (150 g)
- 1 medium onion, diced (150 g)
- 3 garlic cloves, minced (9 g)
- 2 tablespoons tomato paste (30 g)
- 1 cup dry red wine (240 ml)
- 6 cups beef broth (1.4 liters)
- 1 bay leaf
- 1 teaspoon dried thyme or 3 fresh thyme sprigs (1 g)
- 1/3 cup fresh parsley, chopped (15 g)
- 1 1/2 teaspoons salt, plus more to taste (9 g)
- 1 teaspoon black pepper, plus more to taste (2 g)
Instructions
- 1. Brown the Oxtail. Pat the oxtail dry with paper towels. Season it with salt and black pepper. Heat the oil in a heavy soup pot over medium high heat. Add the oxtail in a single layer and brown it on all sides until the edges turn deep golden brown and the pot smells roasted and beefy. Take your time here because this step builds the base flavor.
- 2. Sauté the Vegetables. Transfer the browned oxtail to a plate. Add the carrots, celery root, leek, and onion to the same pot. Stir well and scrape up the browned bits from the bottom. Cook until the vegetables soften and the leek smells sweet, about 6 to 8 minutes. Add the garlic and cook for 1 minute, just until fragrant.
- 3. Add Tomato Paste and Red Wine. Stir in the tomato paste and cook until it darkens slightly and coats the vegetables. Pour in the red wine. The pot should hiss and steam right away. Scrape the bottom again, then let the wine simmer for 3 to 4 minutes until it smells mellow instead of sharp.
- 4. Simmer the Soup Slowly. Return the oxtail and any juices to the pot. Add the beef broth, bay leaf, and thyme. Bring the soup to a gentle boil, then lower the heat until you see small slow bubbles. Cover the pot with the lid slightly open and simmer for 3 to 3 1/2 hours. The soup is ready when the meat pulls away from the bone with almost no effort and the broth looks glossy.
- 5. Remove the Bones and Finish. Lift the oxtail pieces onto a plate. Let them cool until you can handle them safely. Pull the meat from the bones and discard the bones and any tough cartilage. Return the meat to the soup. Taste and adjust with more salt and black pepper. Stir in the parsley right before serving so it stays bright and fresh.
