Ingredients
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3 lbs oxtail pieces
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4 cups beef broth
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4 cups water
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2 bay leaves
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4 cloves garlic, smashed
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1 onion, quartered
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1 tbsp salt
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1 tbsp black peppercorns
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2 tsp thyme
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4 medium potatoes, halved
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4 carrots, cut into chunks
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2 corn on the cob, cut into thirds
Instructions
Step 1 – Prepare oxtail
Rinse oxtail pieces under cold water. Pat dry with paper towels.
Step 2 – Boil oxtail
In a large pot, add oxtail, beef broth, water, bay leaves, garlic, onion, salt, peppercorns, and thyme. Bring to a boil.
Step 3 – Simmer
Reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat is tender and falling off the bone.
Step 4 – Add vegetables
Add potatoes, carrots, and corn. Cook for 20–25 minutes until vegetables are tender.
Step 5 – Serve
Use a slotted spoon to transfer oxtail and vegetables to a large serving platter. Ladle some broth over the top.
Pro Tip
For best results, refrigerate oxtail in the broth overnight. Skim off solid fat the next day and reheat. Flavor is much deeper.