This happens to be one of my most favorite broths. It is so warm and comforting, really is perfect for any cold day or if you need something to soothe your soul! Similar to my Lemon Chicken Broth or my Turkey Broth, Oxtail Broth is also delicious to just sip on throughout the day but works great as a base for soups and stews. There so many variations for this recipe, you can really incorporate any vegetable you'd like. Try leaving the skins of the onions on...makes for a flavorful broth and gorgeous color!
- 1 Package Oxtail Bones
- 1 Stalk Fennel
- 1 Yellow Onion
- 3 Stalks Celery
- 3 Carrots
- 2 Bay Leaves
- 1/2TBS Black Peppercorns
- 1/2TBS Fennel Seeds
- 1/2TSP Himalayan Salt Seasoning
- Coarsely chop up fennel, onion, celery, and carrots and add to a pot. (Note: You can leave the skins of the onion on to give the broth a darker color and more flavor).
- Add oxtail bones and fill pot with water about 2 inches from top.
- Add bay leaves, peppercorns, fennel seeds, and salt seasoning.
- Bring mixture to boil then turn to low/simmer for about 4 hours, stirring every so often.
- Remove the oxtail and set aside (you can also take the meat off the bone if you wish at this point).
- Strain broth into separate pot or container to remove vegetables. Serve with oxtail bones (as pictured) or meat if removed.