oxtail soup

Leftover Braised Beef Oxtail Soup

A hearty and filling soup recipe with Oxtail as the star. Perfect for using up those leftovers.

Prep time: 10 mins | Cooking time: 35-40 mins


  • 2-3 pieces of beef oxtail (leftover from a stew, or braised and pulled apart)
  • Approximately 500g vegetables (carrots and leeks are good)
  • 1 tbsp olive oil
  • 2 medium onions, peeled and thinly sliced
  • 2 rashers of streaky bacon, thinly sliced
  • 150g chestnut or portobello mushrooms, chopped
  • A pinch of dried thyme
  • Salt and pepper to taste
  • 750ml good quality beef stock (or gravy leftover from the stew)
  • 1 x 400g can of canellini or butter beans, drained and rinsed
  • 4 spring onions, sliced 
  • 1-2 handfuls of baby spinach leaves
  • Chunky bread and butter to serve (optional)



Cook the meat and pull it apart, remove the bones. If already cooked from the leftover stew, shred and set aside.


Roughly chop the 500g of vegetables and cook. Set aside with the oxtail.


In a deep pan over a low heat, sauté the onions with a pinch of salt until fairly soft, about 10 minutes. Turn up the heat, add the bacon and allow to brown lightly.


Add the chopped mushrooms and the thyme, continue to cook until the liquid from the mushrooms evaporates and the onions look soft and transparent.


Add the stock and the beans, then the beef and vegetables, stir well and bring to the boil, then reduce the heat and simmer for 10 minutes for the flavours to meld. Check for seasoning.


Add the baby spinach leaves and let them wilt and become bright green. Remove the pan from the heat and serve with the bread. 

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