Description
A rich and hearty stew perfect for the holiday season, featuring tender oxtail simmered in a concentrated bone broth.
Ingredients
Scale
- 3 pounds oxtail
- 4 cups concentrated bone broth
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 large celery stalks, diced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Brown the oxtail on all sides, then remove and set aside.
- Add the onions, garlic, carrots, and celery to the pot and sauté until softened.
- Return the oxtail to the pot and add the bone broth, bay leaves, thyme, and Worcestershire sauce.
- Bring to a boil, then reduce heat and simmer for 3-4 hours until the oxtail is tender.
- Season with salt and pepper, and remove bay leaves before serving.
- Garnish with chopped parsley.
Notes
- This stew is best served with crusty bread for dipping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- You can also add your favorite vegetables like potatoes or green beans.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg