Spiced Oxtail and Root Vegetable Soup

Name: Spiced Oxtail and Root Vegetable Soup
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Ingredients: 2 lbs oxtail; 1 large onion, chopped; 2 cloves garlic, minced; 2 cups beef broth; 1 cup water; 2 carrots, sliced; 2 parsnips, sliced; 1 turnip, diced; 1 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; 1 bay leaf; Salt and pepper to taste; 2 tbsp olive oil; Fresh parsley for garnish

🕒 Prep: 15 min

🔥 Cook: 3 hours 30 min

🍽 Serves: 4

★★★★★

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Spiced Oxtail and Root Vegetable Soup is the perfect comfort dish for chilly evenings, marrying tender, slow-cooked meat with hearty vegetables and aromatic spices. This soup is a bowl full of warmth and flavor, ideal for savoring every last drop.

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Ingredients for Spiced Oxtail and Root Vegetable Soup

Oxtail gives the soup its rich, gelatinous texture, making the broth silky and luscious. Onion and garlic form the aromatic base, infusing the soup with savory depth. Beef broth and water make up the soup's liquid, carrying all those delicious flavors. Carrots, parsnips, and turnip add sweetness and earthiness. Tomato paste provides a hint of acidity, balancing the richness. Cumin and smoked paprika bring warmth and a smoky edge, while a bay leaf enhances the aromatic profile. A touch of salt and pepper rounds off the seasoning, and a drizzle of olive oil helps in browning the oxtail to perfection. Finally, fresh parsley adds a pop of color and freshness right before serving.

Tips & Tricks

For a deeper flavor, brown the oxtail in batches to avoid steaming them.
If you have time, let the soup sit overnight in the fridge before serving. The flavors improve the next day.
Use a spoon to skim off excess fat from the surface after cooking for a lighter soup.

Serving Suggestions

This soup pairs beautifully with crusty bread to soak up the rich broth. You might also try serving it with a simple green salad on the side for a touch of freshness. A glass of red wine would complement the hearty flavors perfectly.

Frequently Asked Questions

Can I use another cut of meat?: Yes, short ribs or beef shank can be good substitutes, though they may alter the texture slightly.
How should I store leftovers?: Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove.

Spiced Oxtail and Root Vegetable Soup Recipe Walkthrough

Start by heating some olive oil in a large pot over medium heat. You're going to want to brown the oxtail pieces all over. This step is crucial as it seals in the flavor — don't rush it. Once browned, remove the oxtail and set it aside.

In the same pot, toss in the chopped onions and minced garlic. Sauté them until they turn translucent and soft, releasing their sweet notes. Next, stir in the tomato paste, cumin, and smoked paprika, cooking for just a minute to wake up those spices.

Return the browned oxtail to the pot, pouring in the beef broth and water. Bring this to a gentle simmer. It's time to add the sliced carrots, parsnips, diced turnip, bay leaf, and a good pinch of salt and pepper. Cover the pot and let this stew over low heat for about three hours. The meat should become fall-off-the-bone tender.

When the time's up, take out the oxtail pieces, shred the meat, and return it to the pot. Simmer for another 30 minutes to let the flavors meld. Taste and adjust the seasoning if necessary, then sprinkle with fresh parsley just before you ladle it out.

Why You'll Love This Recipe

Rich and deeply flavored broth thanks to a long, slow simmer.
Hearty and filling, perfect for a standalone meal.
Uses affordable ingredients to create a gourmet experience.
Great for make-ahead meals as flavors deepen overnight.

Ingredients

2 lbs oxtail

1 large onion, chopped

2 cloves garlic, minced

2 cups beef broth

1 cup water

2 carrots, sliced

2 parsnips, sliced

1 turnip, diced

1 tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika

1 bay leaf

Salt and pepper to taste

2 tbsp olive oil

Fresh parsley for garnish

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat and brown the oxtail pieces on all sides. Remove and set aside.

2. In the same pot, add the onions and garlic, sautéing until translucent.

3. Stir in tomato paste, cumin, and smoked paprika, cooking for 1 minute.

4. Return oxtail to the pot, add beef broth and water, bringing to a simmer.

5. Add carrots, parsnips, turnip, bay leaf, salt, and pepper.

6. Cover and cook on low heat for 3 hours until the meat is tender.

7. Remove the oxtail pieces, shred the meat, and return to the pot.

8. Simmer for another 30 minutes, adjust seasoning, and garnish with fresh parsley before serving.

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