Campbell's Oxtail Soup Recipe: Velvet Broth With Fall-Off-Bone Tenderness

This Campbell's oxtail soup recipe delivers the velvet broth and fall-off-the-bone tenderness that makes it a comfort food classic.

The secret lies in slow simmering oxtail for hours until it becomes so tender it practically melts in your mouth, while aromatic spices like star anise and ginger build depth in the broth.

I've perfected this method over years of testing, ensuring every spoonful delivers that perfect balance of richness and umami that Campbell's fans expect.

The beauty of this recipe is its simplicity—just a handful of ingredients transform into a restaurant-quality bowl of soup.

You'll start with oxtail, simmered low and slow until the meat is so tender it separates effortlessly from the bone, creating a broth so rich it coats every noodle or bite of rice. The key is patience; letting the flavors meld over 3-4 hours transforms simple ingredients into something extraordinary.

This isn't just soup—it's a flavor experience that warms you from the inside out.

By the time you're done, you'll have a bowl of soup with silky-smooth broth, perfectly tender oxtail, and a harmonious blend of spices that make every bite satisfying.

The aroma alone will have everyone gathering around the table, and the texture—tender meat, silky broth, and just the right amount of body—makes it worth every minute of simmering. This is the kind of soup that turns weeknights into special occasions.

Serve it with steamed rice or crusty bread to soak up every last drop of that velvety broth. The leftovers, if there are any, reheat beautifully, making this the perfect meal for feeding a crowd or enjoying throughout the week.

Here's how to make it—step by step, just like the pros.

Ingredients for campbell's oxtail soup

Six ingredients transform into Campbell's legendary oxtail soup with velvety broth and melt-in-your-mouth meat.

Oxtail is the star—bone-in, cut into 2-inch pieces—so look for good marbling at Whole Foods or your local butcher. The Thai or Korean markets often have the best quality, but any grocery store's frozen section works in a pinch. Fresh ginger is worth the extra cost—Asian markets usually have the freshest roots. Star anise adds that signature depth, so don't skip it. For the wine, whatever dry white you've got works—no need to splurge on expensive bottles here.

No star anise? 1 tsp ground cinnamon plus 1/2 tsp fennel seeds gets you close. Subbing wine? Beef broth with 1 tbsp balsamic vinegar works perfectly. Fresh ginger too pricey? Ground ginger at half the amount is fine, but fresh is better. The beef broth should be low-sodium—Swanson or Pacific Foods are solid choices. For the rice, jasmine is ideal, but basmati or even white rice will work. The celery leaves? Don't toss them—they add extra flavor to the broth.

This soup tastes even better the next day—4-5 days in the fridge, 3 months frozen. I always make a double batch and freeze half. The broth reduces beautifully, so add a splash of water when reheating if it gets too thick. Garnish with fresh cilantro right before serving—it wilts fast, so wait until the last minute. Perfect with crusty bread or over rice to soak up every last drop.

Step-by-step instructions for Campbell's oxtail soup recipe

Here's the method for rich, velvety broth and melt-in-your-mouth oxtail every time.

Pat the 4 lb oxtail dry with paper towels—this helps the seasoning stick and creates better browning. Cut into 2-inch pieces, then season generously with all 1.5 tbsp salt and the 1 tbsp crushed black peppercorns. Let it sit at room temperature for 30 minutes while you prep the rest.

Heat a large Dutch oven over medium-high heat. Add the oxtail pieces in batches (don't crowd the pan) and sear for 3-4 minutes per side until deep golden brown. This step develops deep flavor through the Maillard reaction. Transfer the seared oxtail to a plate as you work.

In the same Dutch oven, add the 2 chopped yellow onions, 4 chopped carrots, and 4 chopped celery stalks. Cook for 5 minutes until softened. Stir in the 8 smashed garlic cloves and 2 tbsp grated fresh ginger, cooking for another 2 minutes until fragrant.

Add the lightly crushed 4 star anise pods and 2 bay leaves. Pour in the 1 cup dry white wine and scrape up any browned bits from the bottom—this captures all that flavor. Let it simmer for 5 minutes until the wine reduces by half.

Return the seared oxtail to the pot. Pour in the 6 cups beef broth, making sure all pieces are submerged. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally, until the oxtail is fork-tender and falls off the bone.

Here's the thing—don't rush this step. The oxtail needs that long cook time to transform into melt-in-your-mouth perfection. You'll know it's ready when you can easily slide a knife between the meat and bone with no resistance.

While the oxtail simmers, rinse the 2 cups jasmine rice until the water runs clear. When the oxtail is tender, remove it from the broth and set aside. Add the rice to the broth and simmer uncovered for 15 minutes, stirring occasionally, until the rice is tender and the broth has thickened slightly.

Return the oxtail to the pot and let everything warm through together for 5 minutes. Taste and adjust seasoning if needed—the broth should be rich and flavorful without being overly salty.

Ladle the soup into bowls, dividing the oxtail pieces among them. Garnish each serving with 1 tablespoon of the chopped fresh cilantro. Serve immediately while hot, with extra cilantro on the side for those who prefer it.

This soup is even better the next day as the flavors deepen, but the oxtail will be most tender when served fresh. Each bite should deliver rich, velvety broth and tender meat that practically melts in your mouth—exactly what you're after.

Essential equipment for campbell's oxtail soup

Dutch Oven Essentials

A heavy-bottomed Dutch oven is non-negotiable for this recipe—it distributes heat evenly and maintains consistent temperatures during the long simmer. I use a Le Creuset 6-quart for its durability and even heating, but All-Clad or Lodge cast iron work just as well.

Avoid thin, lightweight pots—they won’t handle the low-and-slow cooking required for tender oxtail. 🔥

Precision Thermometer

An instant-read meat thermometer ensures your oxtail reaches the perfect internal temperature of 195°F—the magic number for fall-off-the-bone tenderness. I recommend the ThermoWorks Smoke for its accuracy and durability.

Insert the probe into the thickest part of the oxtail; if it reads 195°F, it’s ready, no matter how long the cook time. This prevents overcooking while guaranteeing perfect results.

Fine-Mesh Strainer

For straining the broth if you prefer a smoother texture, a fine-mesh stainless steel strainer is a game-changer. I use a OXO Good Grips because it’s sturdy and easy to clean.

If you’re serving the soup with rice or noodles, you can skip this step—just let the rice cook directly in the broth for extra flavor infusion. For a cleaner presentation, strain the broth first, then return the oxtail and rice to the pot.

Chef’s Knife & Cutting Board

A sharp 8-inch chef’s knife (like the Wüsthof Classic) and a stable cutting board (I prefer Teakha bamboo) are essential for prepping the oxtail and vegetables efficiently.

The oxtail’s tough connective tissue requires a sharp blade to cut cleanly into 2-inch pieces, while the board’s stability prevents slips. A mandoline can speed up chopping carrots and onions, but it’s optional—just take your time for even cuts.

Wooden Spoon & Tongs

Use a heat-resistant wooden spoon (like OXO Good Grips) to stir the soup without scratching the Dutch oven, and a pair of long-handled tongs to safely handle the seared oxtail.

The wooden spoon helps deglaze the pot, capturing flavorful browned bits, while the tongs keep your hands away from the hot searing oil. Avoid metal utensils during the searing step—they can react with the acidity of the wine later in the recipe.

Storage Containers

For leftovers, glass airtight containers (like Pyrex) are ideal—they preserve flavor and reheat evenly. I store the soup in quart-sized containers for easy portioning. If freezing, leave 1-inch headspace to prevent ice crystals from breaking the seal.

Label containers with the date to track freshness—this soup tastes even better the next day as the flavors meld further. ❄️

Frequently asked questions