Oxtail soup with black cabbage and young potato

Intense and fragrant oxtail soup with black cabbage and young potato
Prep Time: 1 hour
Cook Time: 4 hours
Course: Soup
Cuisine: French
Keyword: black cabbage, oxtail, oxtail soup, recipe, soup, winter
Servings: 4
Author: Bart van der Lee
Cost: 15


  • 750 gram oxtail
  • 4 lt water
  • 1 pc red onion
  • 3 stalks celery
  • 1 small leek
  • 2 cloves garlic
  • 2 sprigs thyme
  • 750 ml veal stock preferable home made
  • 500 gram small young potatoes
  • 250 gram black cabbage
  • 15 ml olive oil


  • Roast the oxtail on 200°c for 20-25 minutes until golden brown
  • Add 4 liters of water and the roasted oxtail to a medium size pot and bring to a simmer. Cook for 2 hours whilst slowly removing fat and foam
  • Clean, wash and chop the onion, celery, leeks, garlic and thyme
  • add to the soup and Cook for 30 min un till the vegetables are cooked trough. Strain the liquid in a clean pot and separate the oxtail from the rest
  • Clean the oxtail meat carefully of the bone removing excess fat and tough bits
  • Add the 750ml veal jus to the soup and reduce this to about 1.5 litres or till a strong and fragrant broth is achieved. Keep skimming the fat and foam whilst reducing
  • Peel and cut the potatoes in cubes
  • wash and cut the black cabbage of the stem and in squares
  • Add the potato cubes and oxtail meat to the broth. Cook for 15 minutes
  • add the black cabbage and cook for another 5 minutes till the cabbage is just cooked
  • season the soup with salt to your taste
  • Stir in the Olive oil just before serving
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