Soups & Stews
This Campbell's oxtail soup recipe transforms humble ingredients into a rich, collagen-packed masterpiece that rivals restaurant-quality versions. The secret lies in slow-braising oxtails until they melt into tender perfection, creating a broth so velvety it practically dissolves on your tongue.
I developed this method after years of testing—each adjustment honed to balance depth of flavor with home-cook simplicity.
The process begins with a deep, aromatic base built from Campbell's premium broth, garlic, ginger, and star anise, then layered with oxtails that release their gelatinous magic during hours of simmering. What sets this apart is the balance: enough time to develop complexity without requiring constant attention.
The result? A soup where every spoonful delivers tender meat, silky broth, and umami richness that lingers long after the last bite.
Perfectly paired with steamed jasmine rice or crisp pickled vegetables, this soup transforms weeknight dinners into memorable meals. The technique is straightforward but requires patience—no shortcuts here, just layers of flavor built through time and precision.
Whether serving a crowd or treating yourself, this recipe delivers restaurant-quality comfort without the fuss.
For those short on time, I’ve included a 3-hour version that still delivers incredible depth, though the full 5-hour braise creates truly extraordinary texture. The key? Low heat, consistent liquid, and never rushing the process. Let’s create something extraordinary together—one pot at a time.
Ingredients for campbell's oxtail soup
Transform ordinary pantry staples into restaurant-worthy oxtail soup with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Oxtails 🍖 | 2 ½ lb | Fresh, trimmed of excess fat |
| Campbell's Premium Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium-sized, sliced |
| Carrots 🥕 | 2 medium | Peeled, cut into chunks |
| Celery Stalks 🧅 | 3 whole | Trimmed, cut into pieces |
| Garlic Cloves 🧄 | 6 cloves | Peeled, smashed |
| Fresh Ginger 🌿 | 1 inch | Thinly sliced, peeled |
| Star Anise Pods 🌟 | 2 whole | Lightly crushed |
| Cinnamon Sticks 🌿 | 1 whole | 2-inch length |
| Bay Leaves 🍃 | 2 whole | Dried, standard size |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Soy Sauce 🍶 | 2 tbsp | Light or dark preferred |
| Honey 🍯 | 1 tbsp | Pure, mild flavor |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
The oxtails are the foundation—look for well-marbled cuts from specialty butchers or Asian markets, where the selection is superior. Costco or Whole Foods often carry high-quality frozen options if fresh isn't available. Trim any excess fat before cooking to prevent greasiness in the broth. For the Campbell's broth, premium low-sodium is essential to control seasoning balance. The aromatics—garlic, ginger, and star anise—should be freshly sourced; dried spices won't deliver the same depth. If using frozen ginger, thaw and peel before slicing.
No Campbell's premium broth? Homemade chicken stock works beautifully—simmer bones with vegetables for 6-8 hours. Substitute star anise with 1 tsp ground anise if unavailable, though the flavor will be less complex. For a quicker version, 2 tbsp fish sauce can replace soy sauce, though it adds a distinct umami punch. The carrots and celery can be swapped for fennel or leeks for variation, but adjust cooking time accordingly. If you lack tomato paste, 1 tbsp concentrated tomato juice serves as a decent alternative.
Store the oxtails in the coldest part of your fridge until ready to use—2 days maximum for optimal tenderness. The finished soup keeps 5-6 days refrigerated, with flavors intensifying overnight. For longer storage, freeze portions in airtight containers for up to 3 months. Reheat gently on low heat, stirring occasionally, to preserve the velvety texture. This soup is even better the second day, as the collagen fully emulsifies into the broth.
Why You'll Love This Recipe
- One-Pot Magic: The broth, oxtails, and veggies all simmer together—no extra pots, no fuss. I swear by the Campbell’s broth here; it cuts down my prep time by half while keeping the flavor rich.
- Deep Umami Bomb: That oxtail? It melts into the broth like butter, leaving behind a slow-cooked richness that’s hard to beat. Add the onions, carrots, and celery early, and you’ve got a base that’s sweet, earthy, and always satisfying.
- Leftovers That Don’t Suck: This soup actually tastes better the next day—honestly, it does. I make a double batch on Sundays, and by Wednesday, it’s still the star of my week. (Yes, even on a Tuesday night.)
- Budget-Friendly Luxury: Oxtails might sound fancy, but they’re cheaper than you’d think, and a few go a long way. Pair this with rice or crusty bread, and you’ve got a filling, restaurant-worthy meal without breaking the bank.
Step-by-step instructions for Campbell's oxtail soup
This method delivers rich, velvety oxtail soup with tender meat and deep aromatic flavors.
Prepare the Oxtails and Aromatics
Begin by trimming any excess fat from the 2.5 lb oxtails, leaving about ¼ inch of fat cap for flavor. Cut the oxtails into 2-inch chunks and set aside. In a large Dutch oven, combine the sliced yellow onion, chunked carrots, and chopped celery stalks. Sauté over medium heat with 1 tablespoon olive oil for 5 minutes until the vegetables soften and release their natural juices.
Add the smashed garlic cloves, sliced fresh ginger, lightly crushed star anise pods, whole cinnamon stick, and whole bay leaves to the pot. Stir for 1 minute until fragrant. This aromatic base forms the flavor foundation for your soup. The vegetables will continue cooking as the soup simmers, so don't overcook them at this stage—just until they begin to soften and release their colors.
Build the Flavor Base
Stir in the 2 tablespoons tomato paste and cook for 2 minutes until it darkens slightly and loses its raw taste. This step deepens the soup's complexity by developing a rich, caramelized base. Add the 2 tablespoons soy sauce and 1 tablespoon honey, stirring to combine completely. The soy sauce adds umami depth while the honey balances acidity and enhances the natural sweetness of the oxtail.
Pour in the 4 cups Campbell's Premium Chicken Broth and bring the mixture to a gentle simmer. The liquid should just barely bubble at the edges. At this point, add the oxtail chunks to the pot. The broth should cover the oxtails by about ½ inch—if not, add a little water. The key here is to maintain a gentle simmer rather than a rolling boil, which could cause the oxtails to toughen.
Simmer for Maximum Tenderization
Cover the Dutch oven and reduce heat to low. Simmer the oxtail soup for 2 hours, stirring occasionally. This long cooking time is essential for breaking down the connective tissue in the oxtails, transforming them into fork-tender morsels. After the initial 2 hours, check the internal temperature of the oxtails with a meat thermometer—it should read 190°F to 195°F, indicating they're fully tender.
During the last 30 minutes of cooking, skim any foam that rises to the surface to keep the broth clear. The soup should reduce slightly, intensifying its flavor. If the liquid level gets too low, add a splash of water to maintain the proper consistency. The aroma at this stage should be intoxicating—earthy from the oxtails, sweet from the honey, and warm from the spices.
Season and Finish
Once the oxtails are tender, remove them from the pot and set aside. Strain the broth through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Return the strained broth to the heat and bring it to a gentle simmer. Add the 1.5 teaspoons salt and 0.5 teaspoon black peppercorns, stirring to dissolve completely. Taste and adjust the seasoning—you may need a touch more salt to balance the rich flavors.
Return the oxtails to the pot and simmer for an additional 10 minutes to reheat them through. The soup should now have a velvety texture with a deep, complex flavor profile. The oxtails should be falling off the bone when lifted with a fork. Serve immediately with crusty bread to soak up every last drop of that collagen-rich broth.
Pro Tips For Making Campbell'S Oxtail Soup
- Sear the Oxtails First: I used to skip this step and just toss the oxtails into the broth. Big mistake. Get your pan smoking hot—we’re talking black smoke, not just a little steam—and sear those oxtails in batches for 3-4 minutes per side until deep brown. The crust locks in flavor and keeps the meat from turning mushy later.
- Trim the Fat, Not the Flavor: Oxtails come with fat, and that’s your friend here. Use kitchen shears to snip off any excess (the stuff that looks like it’s about to overflow the pot), but leave the marbled fat intact—it melts into the broth and makes the soup rich. I learned this the hard way when I went overboard with the trimming and ended up with broth that tasted like watered-down chicken.
- Simmer Low and Slow: Campbell’s broth is a great shortcut, but don’t treat this like a 30-minute weeknight stew. Oxtails need time—at least 2 hours on low heat (or 3 if you’re using a slow cooker). The collagen breaks down into gelatin, turning your soup into a velvety, fork-tender masterpiece. I know, I know, but trust the process—rushing this is how you end up with chewy, disappointing meat.
- Soften the Veggies First: Dump raw onions, carrots, and celery into the pot with the oxtails, and you’ll end up with a soup that tastes like it’s missing something. Instead, sweat the chopped veggies in a little oil for 5 minutes before adding the broth—just until they’re soft but not browned. This builds flavor and keeps the soup from tasting like a sad, watery vegetable stew. (Yes, even if you’re impatient like me.)
Regional styles of this campbell's oxtail soup
Chinese Cantonese Style
In Cantonese cuisine, oxtail soup is a beloved comfort dish where the broth is infused with goji berries and dried shiitake mushrooms for earthy depth. I add 1 oz dried shiitake (rehydrated) and 1 tbsp goji berries during the final 30 minutes of simmering.
The goji berries sweeten the broth naturally while the mushrooms add umami complexity. Serve with steamed rice and a side of pickled mustard greens to balance the richness. 🌿
Korean Tangsuyuk Guk
This Korean version transforms oxtail soup into a hearty tangsuyuk guk by adding 1 tbsp fermented soybean paste (doenjang) and 1 tbsp Korean red pepper flakes (gochugaru) during the final 15 minutes of cooking.
The doenjang adds a deep, funky umami, while the gochugaru introduces a mild heat. Garnish with sesame seeds and green onions before serving. Pair with steamed rice and kimchi for a complete meal. 🌶️
Filipino Oxtail Soup
Filipino oxtail soup often includes potatoes and corn for a heartier texture. I add 1 medium potato (peeled and cubed) and 1 cup corn kernels during the last 45 minutes of simmering. The potatoes soak up the rich broth, while the corn adds a touch of sweetness.
Finish with calamansi juice (or lime) and fresh cilantro for brightness. Serve with garlic fried rice for an authentic Filipino spread. 🍞
Japanese Nikujaga-Inspired
For a Japanese twist, I incorporate sweet potatoes and carrots in a slightly sweeter broth. Add 1 tbsp mirin and 1 tsp sugar along with the soy sauce, then include 1 cup diced sweet potato and 1 cup diced carrot during the final 1 hour of cooking.
The mirin adds a delicate sweetness that complements the oxtail’s richness. Garnish with toasted sesame seeds and serve with steamed udon noodles. 🍜
Thai-Inspired Spiced Version
Thai-inspired oxtail soup blends lemongrass, galangal, and kaffir lime leaves for aromatic complexity. Add 1 stalk lemongrass (bruised), 1-inch galangal (sliced), and 2 kaffir lime leaves during the initial sauté. Finish with 1 tbsp fish sauce and 1 tsp palm sugar in the last 10 minutes.
Garnish with Thai basil and lime wedges for a vibrant, zesty touch. Pair with jasmine rice and grilled lemongrass chicken. 🍋
Nutrition facts
Frequently asked questions
Can I substitute Campbell's broth with homemade stock?
Yes, but use homemade chicken stock with similar depth—simmer bones and vegetables for 6-8 hours for maximum flavor. For beefy notes, add 1 beef bone to your stock. The key is low-sodium stock to control seasoning balance. If using beef stock, reduce soy sauce to 1.5 tablespoons to avoid overpowering the broth.
How do I know when the oxtails are fully tender?
Use a meat thermometer—oxtails should reach 190°F-195°F internally. They'll also feel fork-tender when pierced (no resistance). If unsure, cut into a small piece; the meat should separate easily. For extra tenderness, simmer 30 minutes longer if needed. The broth will thicken as collagen releases.
Why does my oxtail soup taste bland?
Most likely, you rushed the cooking time or skimped on aromatics. Oxtails need at least 2 hours of simmering to develop flavor. Boost umami by adding 1 tbsp fish sauce or ½ cup frozen mushrooms during cooking. Also, taste as you go—adjust salt and soy sauce gradually. The honey and star anise are critical for depth; don't skip them.
Can I make this soup in an Instant Pot?
Sauté aromatics as directed, then add all ingredients and cook on high pressure for 45 minutes, followed by a 10-minute natural release. The broth will be slightly thinner—reduce it on the stovetop afterward. For best results, use a 6-quart Instant Pot and add ½ cup water if needed to maintain liquid. The pressure cooker cuts time but preserves tenderness.
What's the best way to reheat leftovers?
Reheat gently on low heat in a pot, stirring occasionally to prevent scorching. Avoid microwaving—it breaks the broth's silky texture. For extra richness, add 1-2 tbsp water or broth to maintain consistency. Leftovers actually improve overnight as collagen fully emulsifies. Store in an airtight container for up to 5 days refrigerated.