California Hotel Las Vegas Oxtail Soup Recipe Made Easy

Las Vegas is famous for its vibrant culinary scene, and among its many iconic dishes, the California Hotel Las Vegas Oxtail Soup stands out as a beloved classic. This rich and hearty soup combines tender, slow-cooked oxtail with a medley of fresh vegetables and aromatic spices, resulting in a deeply flavorful broth that’s both comforting and indulgent.

Whether you’re warming up after a day on the Strip or craving a soul-satisfying meal, this recipe brings a taste of Vegas right to your kitchen. The careful balance of savory meat, silky broth, and subtle seasoning makes it a perfect dish for any occasion.

In this post, I’ll guide you through the step-by-step process of recreating this renowned soup at home. From selecting the best oxtail cuts to simmering the broth to perfection, you’ll find everything you need to master this Las Vegas favorite.

Plus, I’ll share tips, variations, and serving suggestions so you can customize it exactly to your liking.

Why You’ll Love This Recipe

This oxtail soup recipe is a celebration of slow-cooked goodness that melds complex flavors into a satisfying bowl. Here’s why it’s a standout:

• Deep, rich flavor: The long simmering time transforms the oxtail into tender meat that infuses the broth with an irresistible umami taste.
• Comfort food at its best: Perfectly balanced between hearty and light, it warms you from the inside out.
• Versatile and customizable: You can adjust the vegetables, spices, and even add heat to suit your palate.
• Impressive yet simple: Despite its gourmet taste, the recipe uses straightforward techniques accessible to home cooks.

Ingredients

• 3 pounds oxtail, cut into pieces
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 cup diced tomatoes (canned or fresh)
• 8 cups beef broth (preferably homemade or low sodium)
• 1 cup red wine (optional, but recommended)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon black peppercorns
• Salt to taste
• Fresh parsley for garnish
• 2 tablespoons Worcestershire sauce
• 1 tablespoon tomato paste

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon
• Fine mesh strainer (optional, for clarifying broth)
• Measuring cups and spoons
• Ladle
• Large bowl for skimming fat

Instructions

1. Prepare the oxtail: Rinse the oxtail pieces under cold water and pat dry with paper towels. This helps remove any excess blood and impurities for a cleaner broth.
2. Sear the oxtail: Heat the vegetable oil in your Dutch oven over medium-high heat. Once hot, add the oxtail pieces in batches, browning them on all sides. This caramelization adds rich flavor. Remove the browned pieces and set aside.
3. Sauté the aromatics: In the same pot, reduce the heat to medium. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes until softened and fragrant.
4. Add tomato paste and diced tomatoes: Stir in the tomato paste and cook for 2 minutes to deepen the flavor. Then add the diced tomatoes and cook for another 3 minutes.
5. Deglaze with red wine: Pour in the red wine to deglaze the pot, scraping up all the browned bits from the bottom. Let it simmer for 5 minutes to reduce slightly.
6. Return oxtail and add broth: Place the seared oxtail back into the pot. Add the beef broth, bay leaves, dried thyme, black peppercorns, and Worcestershire sauce. Stir to combine.
7. Simmer low and slow: Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for at least 3 hours, or until the oxtail meat is tender and falling off the bone. Stir occasionally and skim off any excess fat or foam that rises to the surface.
8. Season and strain (optional): Remove the bay leaves and taste the broth. Add salt as needed. For a clearer broth, you can strain the soup through a fine mesh sieve, then return the meat and vegetables to the pot.
9. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy the tender meat along with the flavorful broth and vegetables.

Tips & Variations

“For the richest flavor, don’t rush the simmering process — patience is key to tender oxtail and a deep broth.”

• Make it spicy: Add a pinch of cayenne pepper or a few dashes of hot sauce during simmering to give the soup a warming kick.
• Vegetable swap: Feel free to add parsnips, turnips, or potatoes for extra heartiness.
• Pressure cooker shortcut: Use an Instant Pot to reduce cooking time to about 1 hour on high pressure. For more details, check out my Instant Pot Rabbit Recipe for pressure cooking tips.
• Serving style: Serve over creamy mashed potatoes or with crusty bread for dipping.
• Storage: This soup tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This oxtail soup pairs beautifully with a variety of sides and accompaniments. For a classic experience, serve with warm crusty bread or garlic toast to soak up the luscious broth.

You can also enjoy it with a light green salad dressed in a tangy vinaigrette to balance the richness.

For a heartier meal, spoon the soup over creamy mashed potatoes or buttered noodles. A glass of full-bodied red wine complements the deep flavors perfectly.

If you’re interested in exploring more comforting meat dishes, check out my Lamb Tenderloin Recipes or dive into a seafood appetizer like the Halibut Dip Recipe.

Conclusion

Recreating the California Hotel Las Vegas Oxtail Soup at home is a rewarding culinary adventure that brings a taste of Vegas elegance to your table. This recipe’s combination of slow-cooked, tender oxtail and a rich, flavorful broth makes it a perfect dish for cozy nights or special gatherings.

While it requires some patience, the result is a luxurious bowl that’s well worth the time and effort.

Whether you stick to the classic version or experiment with the tips and variations, this soup guarantees satisfaction. I hope you enjoy making and sharing this iconic Las Vegas favorite as much as I do.

And if you’re looking to expand your recipe repertoire, be sure to check out other delicious ideas like my Horse Cough Syrup Recipe for a unique twist or my Low Fodmap Appetizer Recipes for lighter fare.

Happy cooking!

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