Oxtail Soup

Average: 0 (0 votes)
(0 votes)
Oxtail Soup
share Share
bookmark_border Copy URL
Health Score:
84 / 100
2 h. 40 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie745 cal.(35 %)
Protein45 g(46 %)
Fat52 g(45 %)
Carbohydrates8 g(5 %)
Sugar added0 g(0 %)
Roughage2.4 g(8 %)
Vitamin A0.6 mg(75 %)
Vitamin D0 μg(0 %)
Vitamin E4.7 mg(39 %)
Vitamin K28.1 μg(47 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.4 mg(36 %)
Niacin18 mg(150 %)
Vitamin B₆0.6 mg(43 %)
Folate65 μg(22 %)
Pantothenic acid1.5 mg(25 %)
Biotin11.7 μg(26 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C15 mg(16 %)
Potassium1,145 mg(29 %)
Calcium69 mg(7 %)
Magnesium68 mg(23 %)
Iron5.5 mg(37 %)
Iodine14 μg(7 %)
Zinc8.3 mg(104 %)
Saturated fatty acids21.3 g
Uric acid306 mg
Cholesterol98 mg
Complete sugar7 g


800 grams Oxtail (in pieces)
2 onions
1 carrot
50 grams Celery
1 pc Leeks
2 sprigs parsley
1 garlic clove
1 Tbsp Tomato paste
280 milliliters white wine
1 sprig thyme
6 peppercorns
1 Tbsp lemon juice
80 milliliters Port wine
2 Tbsps vegetable oil
1 bay leaf
1 Tbsp scallions
How healthy are the main ingredients?
LeekCeleryTomato pasteparsleythymeonion

Preparation steps


Peel the onions, carrot and celery and cut into cubes. Rinse the leek well and finely chop. Peel and coarsely chop the garlic. Rinse the parsley and shake dry.


Rinse the oxtail pieces. Heat the oil in a saucepan and saute the oxtail until browned on all sides. Add the onion and cook, stirring frequently until tender. Stir in the garlic, carrots and celery and cook briefly. Add the tomato paste and cook 1 minute. Add the wine, a little at a time, allowing one addition to be absorbed before adding the next. Add 1.5 liters (approximately 6 cups) of water, peppercorns, parsley, thyme and bay leaf and simmer 2 hours. Skim any foam that rises to the surface.


Remove the oxtail pieces from the broth and pull the meat from the bones. Strain the broth back into the pot through a fine sieve and let stand so that the fat rises to the surface. Skim the fat with a ladle or blot the broth with a paper towel to remove the fat from the surface. (Or refrigerate overnight and lift the congealed fat from the surface.) Heat the stock, season with salt, pepper, lemon juice and port wine. Add the meat and simmer gently until the meat is heated through. Divide the soup among warmed bowls and serve garnished with chopped chives.