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beef oxtail soup with collard greens and blackeyed peas in a white bowl

Beef Oxtail Soup

A soulful and delicious beef oxtail soup recipe with collard greens, blackeyed peas, and smoked turkey necks.
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Prep Time: 10 minutes
Cook Time: 4 hours
Course: Main Course, Soup
Cuisine: Soul Food, southern
Servings: 8 servings
Calories: 554kcal
Author: Marwin Brown

Ingredients

For the Oxtail

  • 1 tablespoon Olive Oil
  • 3 lbs Beef Oxtail
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper

For The Sofrito

  • ½ teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • ¼ teaspoon Cumin
  • ¼ teaspoon Dried Oregano
  • 2 cups San Marzano Tomatoes
  • 1 medium Yellow Onion roughly chopped
  • 4 whole Garlic Cloves roughly chopped
  • 1 medium Bell Pepper roughly chopped

For the Soup

  • 1 cup Dry Blackeyed Peas
  • 2 bunches Collard Greens chopped
  • 3 Smoked Turkey Necks
  • 4 cups Beef Broth
  • 1 Bay Leaf
  • ½ cup Dry Red Wine
  • 2 Fresh Oregano stems with leaves

Instructions

Make the Sofrito

  • In a separate skillet heat the pan on medium heat. Add the chopped onions and peppers and saute 2-3 minutes before adding the tomatoes plus a ½ teaspoon of the spice mix. Allow to cook another 2 minutes then add the garlic for about 30 seconds. Place all ingredients from the skillet into a blender and puree until smooth. Set aside.

Prepare the Oxtail Meat

  • Place oxtail pieces in a large mixing bowl. Generously season with spice mix. Set aside
  • Heat a large dutch oven pot or large stockpot over medium-high heat. Add olive oil then brown the oxtail on all sides.

Make The Soup

  • Add the smoked turkey pieces and saute a minute or so to render some fat.
  • Add the wine and allow to cook 2-3 minutes so the alcohol is cooked off and the flavor is concentrated somewhat.
  • Add the sofrito, beef stock, bay leaves, remaining spice mix, and fresh oregano to the browned oxtail pieces, bring to a boil then cover and reduce to a simmer. Cook for 2 ½ to 3 hours.
  • Add collard greens and black-eyed peas cooking for another 45 minutes.
  • Remove from heat and adjust for flavor as needed.

Notes

Trim the oxtail pieces of any excess fat with a sharp knife
Slow and low cooking is perfect for cooking oxtail. It produces deep rich flavor and allows the connective tissue to breakdown basically dissolving
Feel free to peel the tender meat away from the oxtail bone after cooking and then return meat back to the soup. Just be sure to discard bones.
Serve the soup with white rice, egg noodles, or just eat as is.
Reserve that leftover rich broth for later use. I like to use reduce to a gravy or use it in rice or grits dishes.
The best hearty soups are easy but take a long time to cook. Tiime is a good thing when it comes to great soups. Time is the secret ingredient almost. It allows those flavors to all come together into that deliciousness.

Nutrition

Calories: 554kcal | Carbohydrates: 19g | Protein: 60g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 188mg | Sodium: 1305mg | Potassium: 495mg | Fiber: 4g | Sugar: 4g | Vitamin A: 804IU | Vitamin C: 27mg | Calcium: 105mg | Iron: 10mg
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