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Hearty Oxtail Soup

 Hearty Oxtail Soup
I created this recipe on the spur of the moment for a friend who was coming to visit. I knew she enjoyed soup, so I decided to liven up my usual vegetable soup by adding oxtails. Little did I know, oxtails were her favorite and she hadn't had them for years! Was she pleased when I sent the leftovers home with her!
24 ServingsPrep: 10 min. Bake: 3-1/4 min.


  • 2 pounds oxtails or meaty beef shanks
  • 1-1/2 cup sliced carrots
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup sliced leeks
  • 1/2 green pepper, chopped
  • 3 tablespoons butter
  • 1 can (28 ounces) crushed tomatoes
  • 4 beef bouillon cubes
  • 2 teaspoons onion powder
  • 1-1/2 teaspoons garlic powder
  • 1 teaspoon pepper
  • Salt to taste
  • 6 quarts water
  • 1 cup medium pearl barley
  • Chopped fresh parsley


  • In a stockpot, saute the oxtails, carrots, onion, celery, leeks and
  • green pepper in butter until vegetables are crisp-tender. Add the
  • tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off
  • any foam. Reduce heat; cover and simmer for 2-3 hours or until the
  • meat is tender.
  • Stir in barley; cover and continue to simmer until tender, about 1
  • hour. Add additional water if necessary.
  • Remove oxtails; set aside until cool enough to handle. Remove meat

2 of 2

Hearty Oxtail Soup (continued)

Directions (continued)

  • from bones; discard bones and cut meat into cubes. Return meat to
  • soup. Garnish with parsley. Yield: 24 servings (6 quarts).