Oxtail soup (oksehalesuppe) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Norway Servings: Serves 6
Norway Servings: Serves 6Oxtail soup, or Oksehalesuppe, is a quintessential Norwegian dish that has been cherished for generations. Originating from frugal times, this soup transforms humble ingredients into a luxurious meal with rich, deep flavors. It’s known for its hearty nature, with fork-tender meat and a medley of root vegetables, offering comfort and warmth against the cold Norwegian winters. This particular version of the soup elevates traditional flavors with added layers of complexity to satisfy modern palates.
Ingredients
- oxtail pieces – 3 lbs / 1.36 kg
- water – 10 cups / 2.4 liters
- carrots, diced – 2 large / 300 g
- celery stalks, diced – 2 stalks / 150 g
- onions, chopped – 2 medium / 300 g
- leeks, white part only, sliced – 1 large / 150 g
- bay leaves – 2
- whole black peppercorns – 1 teaspoon / 5 g
- thyme sprigs – 4
- salt – to taste
- potatoes, diced – 2 large / 400 g
- parsley, chopped – 1/4 cup / 15 g
Instructions
- Rinse the oxtail pieces under cold water and pat dry with paper towels.
- In a large pot, add oxtail and water. Bring to a boil, then lower to a simmer and cook for 3-4 hours or until the meat is tender.
- Skim the surface occasionally to remove impurities.
- Add the carrots, celery, onions, leeks, bay leaves, peppercorns, and thyme. Continue to simmer for 40-50 minutes.
- Season with salt to taste and add diced potatoes. Cook until potatoes are tender, about 20 minutes.
- Remove bay leaves and thyme sprigs before serving.
- Garnish with chopped parsley and serve hot.
Substitutions
- oxtail -> beef shank or short ribs
- water -> beef broth for a richer flavor
- parsley -> cilantro or dill
Enhancements in the Next Evolution
- Use beef broth instead of water for a richer flavor.
- Add a splash of red wine while simmering to enhance depth.
- Saute the vegetables in butter before adding to the soup for extra richness.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
