Skip to main content New this month
Get the Allrecipes magazine

Slow Cooker Oxtail Soup

Rated as 5 out of 5 Stars

"This is a family favorite one-dish meal, great in the winter."
Added to shopping list. Go to shopping list.

Ingredients

13 h 30 m servings 211 cals
Original recipe yields 8 servings (1 -cup servings)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Heat butter in a large skillet over medium heat. Add oxtail and onion; cook until oxtail is until browned, 5 to 7 minutes per side. Transfer oxtail and onion to a slow cooker.
  2. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the skillet with a wooden spoon. Pour wine mixture into slow cooker; add water to cover.
  3. Set slow cooker to Low; cook soup for 8 hours. Add potatoes, carrots, celery, and green beans; cook soup for 4 hours more.
  4. Cool soup slightly; refrigerate until fat has risen to top and solidified, about 1 hour. Scoop off fat; stir in tomatoes. Reheat soup on stove before serving.

Footnotes

  • Partner tip: Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 211 calories; 6.9 g fat; 18.7 g carbohydrates; 11 g protein; 39 mg cholesterol; 241 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 1
Most helpful
Most positive
Least positive
Newest

This was just great!! Although I did change it a bit. I put in 1/2 c. Apple cider vinegar instead of the red wine. I didn't have celery, so I used 1/2 tsp. celery seed, instead. I didn't brown ...