Imagine a pot simmering gently on the stove, sending wafts of rich, savory aroma through your kitchen.
The deep, earthy hues of oxtail soup meld beautifully with the warm, golden tones of caramelized squash, creating a dish that’s both comforting and luxurious.
This soup is a sensory delight, with tender meat, silky broth, and sweet, roasted squash. For me, this oxtail soup became a lifesaver on a chilly winter evening when my family craved something hearty and satisfying after a long day.
It’s perfect for those busy weeknights when you want something special or for a leisurely Sunday supper that brings everyone together. Ready? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with rich, tender oxtail and caramelized squash.
- Uses pantry staples like beef stock, red wine, and common vegetables.
- Offers a comforting, hearty meal perfect for cold weather days.
- Provides a make-ahead option, enhancing flavors when reheated.
- Freezes beautifully for convenient, future meals.
Ingredients
- 2 pounds oxtail — look for pieces with a good meat-to-bone ratio.
- 2 tablespoons olive oil — for browning.
- 1 large onion, diced — adds depth of flavor.
- 3 cloves garlic, minced — enhances aroma.
- 2 large carrots, sliced — for sweetness.
- 1 celery stalk, sliced — for added flavor.
- 4 cups beef stock — use homemade if possible.
- 1 cup red wine — enhances richness.
- 1 bay leaf — for subtle herbal notes.
- 1 teaspoon salt — adjust to taste.
- 1/2 teaspoon black pepper — for seasoning.
- 1 medium butternut squash, peeled and cubed — adds sweetness and texture.
- 2 tablespoons brown sugar — for caramelization.
- 1 tablespoon butter — for richness.
- 1 teaspoon fresh thyme leaves — for a fresh herbal touch.
Step-by-Step Method
Set your oven to 400°F (200°C) to guarantee it’s hot enough for roasting the squash. This high temperature will help caramelize the squash, enhancing its natural sweetness and flavor.
Meanwhile, gather all your ingredients and verify your kitchen tools are ready for use.
Sear the Oxtail
Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the oxtail pieces and brown them on all sides. This step boosts the flavor of the soup by creating a rich, savory base.
Once browned, remove the oxtail from the pot and set it aside for later use.
Sauté the Vegetables
In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté these vegetables until they’re softened, releasing their flavors.
This step forms the aromatic foundation for the soup, enriching the broth with depth and complexity.
Simmer the Soup
Return the browned oxtail to the pot and pour in the beef stock and red wine. Add the bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and allow it to simmer gently for 2.5 hours until the oxtail is tender and flavorful.
Roast the Squash
Place the cubed butternut squash on a baking sheet. Drizzle with the remaining olive oil and sprinkle with brown sugar.
Roast in the preheated oven for 25-30 minutes until the squash is tender and caramelized. This process adds sweetness and complexity to the soup.
Incorporate Caramelized Squash
Once roasted, stir butter and fresh thyme leaves into the caramelized squash. This adds richness and a fresh herbaceous note.
Remove the oxtail from the soup and shred the meat, discarding the bones. Return the shredded meat to the pot, along with the caramelized squash.
Meld Flavors
Simmer the soup for an additional 15 minutes to meld the flavors together.
Taste the soup and adjust the seasoning with more salt or pepper, if needed. This final simmer allows the ingredients to harmonize, creating a well-rounded and satisfying dish ready to be served.
Ingredient Swaps
- For a budget-friendly option, you can substitute oxtail with beef shank or stew meat.
- To make this dish vegetarian, replace the oxtail with hearty mushrooms like portobello or cremini, and use vegetable stock instead of beef stock.
- If butternut squash isn’t available, you can use sweet potatoes or acorn squash as an alternative.
You Must Know
- Brown the Oxtail: Make sure you brown the oxtail on all sides in olive oil before simmering. This step builds a rich, flavorful base for your soup.
- Simmer for Tenderness: Allow the oxtail to simmer for at least 2.5 hours. This slow cooking process guarantees the meat becomes tender and falls off the bone, enriching the soup’s flavor.
- Caramelize the Squash: Bake the butternut squash with olive oil and brown sugar until caramelized. This enhances its natural sweetness and adds depth to the soup.
- Adjust Seasoning: Taste and adjust the seasoning at the end of cooking. The flavors will concentrate during the simmering process, so a final adjustment assures a balanced taste.
- Shred the Meat: Once cooked, remove the oxtail, shred the meat, and discard the bones. Returning only the meat to the pot keeps the soup hearty and rich.
Serving Tips
- Serve with crusty bread to soak up the flavorful broth.
- Garnish with fresh parsley or thyme for a pop of color.
- Pair with a glass of full-bodied red wine for a harmonious match.
- Present in deep bowls to keep the soup warm longer.
- Add a dollop of sour cream for creaminess and tang.
Storage & Make-Ahead
Oxtail soup can be stored in the fridge for up to 3 days.
For make-ahead convenience, prepare the soup up to 2 days in advance.
Refrigerate it to enhance flavors.
This dish freezes well for up to 3 months.
Thaw overnight in the fridge before reheating to serve.
Reheating
To gently reheat oxtail soup, use a stovetop on low heat.
Stir occasionally.
Alternatively, microwave in short intervals.
Stir in between.
Oven reheating at low temperature is also effective.
Culinary Traditions and Significance
Although oxtail soup mightn’t be the first dish that comes to mind when thinking of American cuisine, its roots reach deep into diverse culinary traditions.
I find it fascinating how this humble dish weaves through history—from its Caribbean influences to European touches. Imagine the rich, simmering flavors, born from the necessity of using every part of the animal, transforming simple ingredients into something extraordinary.
The caramelized squash adds a sweet, modern twist, reflecting culinary innovation while respecting tradition. Each spoonful feels like a warm embrace, a connection to generations past.
As I stir the pot, I’m reminded of the common threads in our food stories. It’s not just soup; it’s a nod to resilience and creativity.
Final Thoughts
Give this comforting Oxtail Soup with Caramelized Squash a try for a warm and flavorful meal, and feel free to tweak the ingredients to suit your taste preferences! Don’t forget to share your own creative variations with friends and family.
Frequently Asked Questions
Can I Use a Slow Cooker Instead of a Pot for This Recipe?
I’d definitely swap the pot for a slow cooker! Brown the oxtail and veggies first, then transfer everything. Cook on low for 6-8 hours. The squash can caramelize in the oven separately for that sweet touch. Enjoy!
What Wine Alternatives Can Be Used if Avoiding Alcohol?
If you’re avoiding alcohol, I’d suggest using grape juice, cranberry juice, or a non-alcoholic red wine. They provide a similar depth and sweetness. I’ve tried them, and they work beautifully while keeping the dish flavorful.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, I’d guarantee the beef stock is gluten-free and choose a gluten-free red wine or substitute with a non-alcoholic option like grape juice. It’s simple to adjust, keeping flavors intact.
Is This Soup Suitable for Freezing?
Yes, you can freeze this soup! I do it by cooling it completely, portioning it into airtight containers, and freezing. When you’re ready, just thaw in the fridge and reheat gently on the stove. Enjoy!
Can I Substitute the Butternut Squash With Another Type of Squash?
Absolutely, you can substitute butternut squash with acorn or kabocha squash. I’ve tried both, and they bring a delightful sweetness and unique texture. Just adjust cooking times slightly for perfect caramelization. Enjoy your culinary adventure!
Oxtail Soup with Caramelized Squash
Equipment
- 1 Large pot
- 1 Baking sheet
- 1 Wooden spoon
- 1 sharp knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 pound oxtail
- 2 tablespoon olive oil
- 1 large onion diced
- 3 clove garlic minced
- 2 large carrots sliced
- 1 celery stalk sliced
- 4 cup beef stock
- 1 cup red wine
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium butternut squash peeled and cubed
- 2 tablespoon brown sugar
- 1 tablespoon butter
- 1 teaspoon fresh thyme leaves
Instructions
- Preheat the oven to 400°F (200°C).
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the oxtail to the pot and brown on all sides, then remove and set aside.
- In the same pot, add onion, garlic, carrots, and celery; sauté until softened.
- Return the oxtail to the pot and pour in beef stock and red wine.
- Add bay leaf, salt, and black pepper; bring to a boil.
- Reduce heat, cover, and simmer for 2.5 hours until oxtail is tender.
- Place cubed squash on a baking sheet, drizzle with remaining olive oil, and sprinkle with brown sugar.
- Bake squash in the preheated oven for 25-30 minutes until caramelized.
- Stir butter and fresh thyme leaves into the roasted squash.
- Remove the oxtail from the soup and shred the meat, discarding bones.
- Return shredded meat to the pot and add caramelized squash.
- Simmer for an additional 15 minutes to meld flavors.
- Taste and adjust seasoning as needed before serving.
Notes
