Go Back
–+ servings
A bowl of oxtail stew with potatoes in a rich, dark broth, garnished with herbs, placed on a rustic mat with a gold spoon. A glass of red wine and fresh herbs are nearby.
Print Recipe Add to Collection
Rate this Recipe!

Slow Cooker Oxtail Soup Recipe

Rich, deeply beefy soup where oxtails cook hands-off until the meat falls off the bone. The slow cooker extracts every bit of flavor and creates a silky, gelatinous broth that's worth every penny you spent on those oxtails.
Prep Time20 minutes
Cook Time8 hours 15 minutes
Resting Time5 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 837kcal
Author: Dee Broughton

Equipment

Ingredients

  • 3 - 3½ lbs oxtails
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large yellow onion chopped
  • 3 large carrots peeled and chopped
  • 3 celery stalks chopped
  • 6 cloves garlic minced
  • 1 cup dry red wine such as Cabernet Sauvignon or Merlot
  • 15 oz can tomato sauce
  • 3-4 cups beef stock
  • 1 tablespoon Creole seasoning such as Tony Chachere's
  • 1 teaspoon dried thyme leaves
  • 1 bay leaf
  • 1 ½ lbs russet potatoes peeled and chopped
  • 1 tablespoon Worcestershire sauce
  • ¼ cup fresh parsley chopped

Instructions

Sear the oxtails

  • Make sure the oxtails are dry by patting dry with paper towels. Season them with salt and pepper. Heat the oil in a skillet on medium high heat.
  • Sear the oxtails in batches until they're browned all over, then transfer them to your slow cooker.
    Four browned oxtails cooking in a black cast iron skillet, with metal tongs holding one piece. Vegetables and seasonings are on a wooden board nearby.
  • Reduce the skillet to medium.

Saute the veg and deglaze

  • Add the onion, carrots, and celery and saute for 3-5 minutes until they begin to soften. A
  • Add the garlic and cook for 30 seconds, until fragrant.
    Chopped carrots, celery, onions, and minced garlic are being sautéed in a black skillet with a wooden spoon on a brown marble countertop.
  • Pour the red wine into the skillet to deglaze. Use a wooden spoon or spatula to scrape up all the browned bits (the fond) from the bottom of the pan.
  • Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.

Slow-cook the soup

  • Pour the veggie and wine reduction into the slow cooker over the oxtails. Add the potatoes.
  • Pour the tomato sauce and beef stock over everything. Stir in the Creole seasoning, dried thyme, and Worcestershire sauce. Add the bay leaves.
    An oval pot filled with chopped vegetables, oxtails, sauce, and a bay leaf sits on a brown countertop next to a cutting board with carrots, seasonings, and herbs.
  • Secure the lid and cook on low for 8-10 hours or on high for 4-5 hours, until the meat is very tender. See our notes below for skimming off the fat.

Rest and Serve

  • Stir in the parsley after removing the bay leaf. Taste and adjust seasoning if needed.
    A pot of oxtail soup with chunks of meat, potatoes, and carrots in a rich broth, garnished with chopped parsley. A wooden spoon rests in the stew.
  • Ladle the soup into bowls and serve.

Notes

  • Sear the oxtails. This step builds the deep, beefy flavor that makes the broth special. A slow cooker can’t create browning on its own, so do it in the skillet before everything goes in.
  • Creole seasoning varies. Some blends are very salty. Taste the soup at the end before adding any extra salt.
  • Adjust the broth to your style. Use 4 cups for a thicker, stew-like finish or 5 cups for a more broth-forward soup.
  • Potatoes break down over time. If you want firmer potato pieces, add them halfway through cooking.
  • Easy fat removal. Let the soup chill overnight — the fat solidifies on top and lifts off clean.
  • Oxtails need time. The meat is done when it slides off the bone with no resistance. That magic happens around 8–10 hours on low.
  • Slow cooker sizes vary. A 6-quart crock works best here. If using a smaller one, reduce liquid slightly so it doesn’t overflow.
  • Make it ahead. This soup tastes even better on day two as the collagen-rich broth sets up and the flavors deepen.

Nutrition

Serving: 1serving | Calories: 837kcal | Carbohydrates: 30g | Protein: 88g | Fat: 40g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 291mg | Sodium: 1287mg | Potassium: 971mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5685IU | Vitamin C: 16mg | Calcium: 112mg | Iron: 13mg