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Oxtail, once an overlooked cut of meat, has gained popularity in recent years for its rich, savory flavor and versatility in various dishes. This unique ingredient, derived from the tail of cattle, offers a depth of taste that is unmatched by more common cuts. When slow-cooked, oxtail transforms into a tender, succulent delight, making it the perfect choice for comfort foods like the Savory Oxtail Boil with Hearty Vegetables. This dish not only warms the heart but also nourishes the body, inviting you to gather around the table with family and friends.

Best oxtail boil recipe with vegetables

Discover the warmth and richness of a Savory Oxtail Boil with Hearty Vegetables! This comforting dish features tender oxtail simmered to perfection with nutritious veggies, creating a flavorful broth you'll crave. Perfect for chilly nights or family gatherings, this recipe blends cultural traditions and nourishing ingredients. Enjoy a hearty meal that not only satisfies but also brings loved ones together. Make it your own with seasonal veggies! #OxtailBoil #ComfortFood #HeartyMeals #CookingAtHome #RecipeInspiration
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Ingredients
  

2 lbs oxtail, trimmed

8 cups beef broth, low-sodium

2 cups water

4 cloves garlic, minced

1 large onion, chopped

3 medium carrots, sliced

2 stalks celery, chopped

4 medium potatoes, peeled and cubed

1 cup green beans, trimmed and cut in half

1 bay leaf

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper to taste

2 tbsp olive oil

1 tbsp Worcestershire sauce

Fresh parsley, chopped (for garnish)

Instructions
 

Brown the Oxtail: In a large pot, heat the olive oil over medium-high heat. Add the oxtail pieces and brown them on all sides for about 5-7 minutes. This step adds depth of flavor.

    Sauté Vegetables: Once the oxtail is browned, add the chopped onion and garlic to the pot. Sauté until the onion is translucent, about 3-4 minutes.

      Add Liquids and Spices: Pour in the beef broth and water, followed by the Worcestershire sauce, bay leaf, thyme, smoked paprika, salt, and pepper. Stir well to combine.

        Simmer the Oxtail: Bring the mixture to a boil, then reduce to a simmer. Cover and let it cook for about 2.5 to 3 hours, or until the oxtail is tender and falling off the bone.

          Add Vegetables: After the oxtail has cooked, add the carrots, celery, potatoes, and green beans to the pot. Allow the boil to continue for an additional 30-40 minutes or until the vegetables are tender.

            Adjust Seasoning: Taste the broth and adjust the seasoning with more salt and pepper if desired. Remove the bay leaf.

              Serve: Once the oxtail and vegetables are tender, ladle the stew into bowls, making sure to include pieces of oxtail and a generous amount of vegetables. Garnish with fresh parsley for a pop of color!

                Enjoy: Serve hot with crusty bread or over cooked rice or noodles for a hearty meal.

                  Prep Time: 15 minutes | Total Time: 3 hours 45 minutes | Servings: 6