Recipe courtesy of Michael Lomonaco

High Ridge Oxtail Soup

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  • Level: Easy
  • Yield: 6 to 8 servings
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3 tablespoons butter

3 pounds fresh oxtails

1/4 cup flour

2 onions, diced (about 2 cups)

3 carrots, peeled and diced (about 1 1/2 cups)

3 ribs celery, washed and diced

2 to 3 large white turnips, peeled and diced (about 2 cups)

2 cloves garlic, finely diced

1 tablespoon dry rosemary, crushed

1 tablespoon dry savory

1 tablespoon dry mustard powder

2 tablespoons tomato paste

2 tablespoons salt

2 tablespoons ground black pepper

12 ounces dark beer

1 quart chick stock

2 quarts water


  1. Heat a large pot over medium heat. Add butter and melt until foamy. After trimming any gristle from oxtails, dredge in flour and season with salt and pepper. Place floured oxtails in butter and brown on all sides. Remove from pot.
  2. Add onions to pot and caramelize over low heat, taking care not to burn. When onions are brown, add carrots, celery, turnips and garlic and sweat mirepoix together. Add browned oxtails back to pot. Sprinkle oxtail mixture with rosemary, savory, mustard, tomato paste, salt and pepper. Add beer, stock and water. Bring the mixture to a boil and reduce to a simmer. Skim fat from soup. Continue to simmer for 2 hours on low heat.
  3. Optional: Cooked meat may be stripped from bone and added back to soup or eaten as is from the bone.