Hearty Oxtail Soup

Hearty Oxtail Soup

4 as a main course soup, or 6 as a starter


  • 2-3 pieces of braised Scotch Beef PGI oxtail (leftover from a stew)

  • Approx. 500 g leftover vegetables and gravy from the stew

  • 1 tbsp light olive oil

  • 2 medium onions, peeled, halved and thinly sliced

  • Pinch of salt

  • 2 rashers streaky bacon, thinly sliced

  • 150 g chestnut or portobello mushrooms, chopped

  • A pinch of dried thyme

  • 750 ml good quality beef stock (from an organic beef stock cube, or fresh)

  • 1 x 400g can canellini beans, drained and rinsed

  • 1 handful of red-stemmed chard,coarsely shredded, or baby spinach leaves

Cooking Method

This Hearty Oxtail Soup is quite a lengthy process if making from scratch, if you are making a stew (try this one if you’d like inspiration: here’s a delicious recipe) make a bit extra while you are at it and save some of the cooked meat and juices as the basis of your leftovers soup.

How to make the oxtail soup

Pull the meat from the bones and shred it.

Roughly chop any big bits of stewed vegetables. Set both these ingredients aside to add at the end of the next stage.

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 a notch or two, add the bacon and allow it to brown lightly. Add the chopped mushrooms and the thyme and continue cooking until the liquid from the mushrooms evaporates and the onions look soft and transparent.

Add the stock and the beans, then the leftover stew ingredients, stir well and bring up to a boil, then reduce the heat and simmer for 10 minutes for the flavours to meld. Check the seasoning.

Add the shredded chard or baby spinach leaves and let them wilt and become bright green. Remove the pan from the heat.

Serving suggestions

Ladle the oxtail soup into warmed bowls and serve with a dollop of creamed horseradish and crusty bread.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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