Grass Fed Oxtail Soup

Oxtail soup is made from the tails of cows. Probably not the best thing to serve when you have vegetarians over for dinner.

But on a cold winter night, there is nothing better than oxtail soup. It's delicious and very nourishing. It's also a very economical meal.

And of course, we're using oxtails from grass-fed cows, so it's much more nutritious.


Grass Fed Oxtail Soup

  • Author: Ann Marie Michaels


  • Pastured butter, lard, or tallow or expeller pressed coconut oil (2 TBS)
  • Oxtails, grass-fed (6 lbs)
  • Onion, yellow or white, large (1)
  • Red wine, dry (1/2 cup)
  • Beef stock, preferably homemade (2 quarts)
  • Dry sherry (2 1/2 TBS)
  • Carrot, large (1)
  • Celery stalk, large (1)
  • Sea salt
  • Black pepper, freshly ground
    Optional: Parsley leaves, fresh (2 TBS)


1. Heat one tablespoon of the butter, tallow or lard in a large stockpot or Dutch oven over medium-high heat.
2. Peel the onion and cut in half.
3. Brown the oxtails and onion halves on all sides in three or four batches, making sure not to overcrowd the pan. Add additional fat to the pan when necessary. It should take about 15 to 20 minutes to brown all the oxtails. Set the browned oxtails and onion aside on a platter.
4. Add the red wine to the empty pot. Use a wooden spoon to scrape up the browned bits and cook down the wine until it reduces to a syrup, about 1 to 2 minutes.
5. Return the browned oxtails and onion to the pot. Reduce the heat to low, cover, and sweat the meat and onion until they have released their juices, about 20 minutes.
6. Increase the heat to medium-high and add the beef stock. Bring to a simmer. Skim any foam that rises to the top, and reduce the heat to low.
7. Partially cover and simmer gently, until the meat on the oxtails is tender, about 4 hours.
8. Strain the stock and set the oxtails aside to cool. Pull the meat away from the bones. Discard the bits of fat, gristle, and bones. Shred the meat. Don't forget to save the oxtail bones for another batch of broth (see recipes notes).
9. Bring the stock back to a simmer. Add the reserved meat and dry sherry.
10. Peel the carrot and rinse the celery stalk. Finely dice the carrot and celery. Add to the pot.
11. Simmer until the vegetables are just tender, about 10 minutes.
12. Season to taste with sea salt and freshly ground black pepper.
13. Chop the parsley (optional).
14. Ladle the soup into bowls and garnish each bowl with chopped parsley. Serve immediately.


This recipe is GAPS legal.

If you like, you can add some soaked and steamed brown rice or barley when serving. You can also top with sauerkraut and sour cream for added probiotics, nutrition and flavor.

You can use chicken stock if you don't have beef stock on hand.

If you don't want to include any alcohol, you can omit the wine and the sherry. You can also substitute port wine for the sherry.

Don't forget to save the oxtail bones for another batch of stock. Beef bones can be simmered for 24-36 hours for stock. Since we're only simmering for 4 hours, they can be reused for another batch of beef stock.

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Equipment Needed for This Recipe

Large stockpot or Dutch oven

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Ann Marie Michaels

I have 25 years of experience in digital and online media & marketing. I started my career in Silicon Valley and Los Angeles, working at some of the world’s top ad agencies. In 2007, after my first child was born, I started this little food blog which I grew to over 250K monthly unique website visitors and over 350K social media followers. For nearly 15 years, I've helped my audience of mostly moms and women 25-65 cook for their families and live a healthier lifestyle.

 The year after I started the blog, I founded a blog network in the health & wellness space called Village Green Network. I started the company on my coffee table and bootstrapped the business to over $1.3 million in annual revenue within 5 years. During that time, I helped a number of our bloggers become six figure earners. After being censored on almost every social media platform for telling the After being censored on almost every social media platform from Facebook and Instagram to Pinterest and Twitter, and being deplatformed on Google, I am now deployed as a digital soldier, writing almost exclusively about politics on my blog Because who can think about food when we are fighting the second revolutionary war and third world war? Don't worry, there will be more recipes one day. After the war is over.

10 thoughts on “Grass Fed Oxtail Soup

  1. OMG! I just took my ox tails out of the freezer and looked up the NT recipe. I love this soup and will be making it soon. The NT recipe takes 24+ hours to make so this is a good one if you can’t wait that long! Thanks

  2. Hi Ann Marie 🙂
    This looks great…I have oxtail in my freezer from my cow, but I do not have 6 pounds. Could I use regular soup bones for the remaining pounds that I do not have? Thanks!

    1. I don’t know about using other bones. How many pounds do you have? Just reduce the recipe. So if you only have 3 pounds, for example, just use 1 quart of stock instead of 2. That’s what I’m going to do tonight when I make it!

      1. I just looked and my package says “1.7 pounds”…definitely not enough. Maybe I will go and get more. I saw them at Whole Foods, but I doubt they are grass fed like mine are.

  3. I’m Korean and oxtail soup is a staple Korean food. The way we make it is just simply wash the oxtails, then put them in a large pot and simmer for hours. Throw in some onions or turnips if you like. When the broth is a white milky color, that’s when we know its done. Then we ladle into bowls, put some sea salt in for flavor and garnish with chopped scallions. Its really delicious this way and so easy. We put the whole oxtails bone and all into the servings of soup and we gnaw off the meat.

    I remember my grandmother used to make oxtail soup all the time when we used to visit her in the village in Korea. At times the soup would be simmering for a couple days!

  4. Can you really reuse the bones for broth? I made osso buco for the first time this fall and figured the bones had been braising long enough (plus I ate the marrow, MMMM!) that they would not have contributed to broth.

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