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Slow Cooker Oxtail Soup

Slow Cooker Oxtail Soup

Are you craving a warm and comforting meal that will make your taste buds dance with joy? Look no further than a delicious bowl of slow cooker oxtail soup! This hearty dish is perfect for those chilly nights when you want something that will warm you up from the inside out. And the best part? You can easily make it in your slow cooker, allowing the flavors to meld together and create a rich and flavorful broth. So let’s dive in and learn how to make this mouthwatering soup!

Why Choose Slow Cooking?

Using a slow cooker to make oxtail soup is like having your own personal chef working tirelessly in the kitchen to create a culinary masterpiece. The low and slow cooking method allows the oxtail to become tender and fall-off-the-bone, while infusing the broth with all of its delicious flavors. It’s a hands-off approach that yields incredible results, making it the perfect cooking method for busy individuals or those who simply want to enjoy a hassle-free meal.

Choosing the Right Ingredients

When it comes to making slow cooker oxtail soup, the quality of the ingredients is key. Opt for fresh and organic vegetables, such as carrots, celery, and onions, to enhance the flavors of the soup. And of course, don’t forget the star of the show – the oxtail itself! Look for oxtail that is well-marbled and full of flavor. This will ensure that your soup is rich and hearty, with melt-in-your-mouth pieces of meat.

Preparing the Oxtail

Before adding the oxtail to the slow cooker, it’s important to give it some love and attention. Pat the oxtail dry with paper towels to remove any excess moisture, and season it generously with salt and pepper. This will help to enhance the flavors of the meat as it cooks. You can also sear the oxtail in a hot pan before placing it in the slow cooker, which will add an extra layer of depth to the soup.

Slow Cooking Process

Once you have prepared all of your ingredients, it’s time to assemble the soup in the slow cooker. Start by placing the oxtail in the bottom of the slow cooker, followed by the vegetables, herbs, and spices. Pour in enough broth or stock to cover the ingredients, and then set the slow cooker to low heat. Let the soup cook for several hours, allowing the flavors to meld together and the oxtail to become tender.

Serving and Enjoying

When the soup is ready, ladle it into bowls and garnish with fresh herbs, such as parsley or cilantro. Serve it alongside some crusty bread or fluffy rice for a complete and satisfying meal. As you take your first spoonful, you’ll be greeted with a burst of flavors – the rich and savory broth, the tender and succulent oxtail, and the comforting warmth that only a bowl of soup can provide. It’s a culinary experience that will leave you craving for more!


Q: Can I freeze the leftover soup?

A: Absolutely! You can freeze the leftover soup in airtight containers for up to three months. Just make sure to cool it down completely before placing it in the freezer.

Q: Can I use a pressure cooker instead of a slow cooker?

A: Yes, you can! Using a pressure cooker will significantly reduce the cooking time, but keep in mind that the flavors may not be as deeply developed as with slow cooking.

Q: Can I substitute oxtail with another cut of meat?

A: While oxtail is the traditional choice for this soup, you can certainly experiment with other cuts of meat, such as beef shanks or short ribs. Just keep in mind that the cooking time may vary.

Q: Can I add other vegetables to the soup?

A: Of course! Feel free to add your favorite vegetables, such as potatoes, mushrooms, or green beans, to customize the soup to your liking.

Q: Can I make this soup on the stovetop instead?

A: Absolutely! Simply follow the same steps, but instead of using a slow cooker, let the soup simmer on the stovetop for a few hours until the oxtail is tender.

Q: Can I make this soup in advance?

A: Yes, you can! In fact, the flavors will continue to develop and intensify if you let the soup sit in the refrigerator overnight before reheating and serving.

Q: Can I add spices like cumin or paprika?

A: Definitely! Adding spices can elevate the flavors of the soup and give it an extra kick. Feel free to experiment with different spices and seasonings to suit your taste.

Q: Can I use a boneless oxtail?

A: While boneless oxtail is available, using bone-in oxtail will add richness and depth to the soup. The bones release collagen as they cook, resulting in a more flavorful broth.

Q: Can I make this soup vegetarian?

A: Absolutely! You can substitute the oxtail with hearty vegetables like mushrooms or tofu, and use vegetable broth instead of beef broth for a delicious vegetarian version of this soup.


Slow cooker oxtail soup is a comforting and flavorful dish that will warm your soul with every spoonful. The low and slow cooking method allows the flavors to meld together, resulting in a rich and hearty broth that is simply irresistible. Whether you’re enjoying it on a cold winter night or simply craving a bowl of pure comfort, this soup is sure to become a favorite in your household. So grab your slow cooker, gather your ingredients, and get ready to indulge in a culinary experience like no other!

Slow Cooker Oxtail Soup compressed image1

Slow Cooker Oxtail Soup

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Prep Time 20 minutes
Cook Time 12 hours 10 minutes
Total Time 13 hours 30 minutes
Course Soups
Cuisine American
Servings 8


  • 2 tablespoons of butter (adjust amount as desired)
  • 1 pound of beef oxtail , cut into pieces
  • 1 onion , chopped
  • Approximately half of a 750 milliliter bottle of red wine (adjust to taste)
  • Sufficient amount of water to cover the ingredients
  • 1 pound of potatoes , peeled and cubed
  • 2 carrots , chopped
  • 2 ribs of celery , chopped
  • 1 cup of green beans
  • 1 can (14.5 ounces) of stewed tomatoes
  • Salt and ground black pepper , to taste


  • Heat the butter in a large skillet over medium heat.
  • Add the oxtail and onion to the skillet and cook until the oxtail is browned, approximately 5 to 7 minutes per side.
  • Transfer the oxtail and onion to a slow cooker.
  • Pour the wine into the skillet and bring it to a boil while using a wooden spoon to scrape off the browned bits of food from the bottom of the skillet.
  • Pour the wine mixture into the slow cooker and add enough water to cover the ingredients.
  • Cover the slow cooker and cook on Low for 8 hours.
  • After 8 hours, add the potatoes, carrots, celery, and green beans to the soup and continue cooking for an additional 4 hours.
  • Allow the soup to cool slightly, then refrigerate it until the fat has risen to the top and solidified, which should take about 1 hour.
  • Remove the solidified fat from the soup and stir in the tomatoes.
  • Reheat the soup before serving.
Keyword and, Beef, Canned, Chili, Cooker, Entertaining, Food, Recipes, Slow, Soup, soups, Stews, Tomatoes, Vegetable
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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