Oxtail Vegetable Broth

Name: Oxtail Vegetable Broth
Prep time: 20 min
Cook time: 2 h 55 min
Total time: 3 h 15 min
Cuisine: European
Ingredients: 1–1.2 kg (2–2.5 lb) oxtail pieces; carrot, chopped into big pieces; 2 potatoes, cut into chunks; 1 onion, chopped; 3–4 cloves garlic; 1 bay leaf; 1 tsp dried thyme; Salt & black pepper; 6 cups water; 1 chicken or beef bouillon cube (optional); Green onions (for topping); Black pepper

5 steps

Prep:20minCook:2h 55min

Updated at: Sun, 01 Feb 2026 22:09:17 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories517 kcal (26%)

Total Fat27.7 g (40%)

Carbs20.4 g (8%)

Sugars2.5 g (3%)

Protein45.6 g (91%)

Sodium805.1 mg (40%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1kgoxtail

pieces

carrot

chopped into big pieces

3 clovesgarlic

6 cupswater

1chicken bouillon cube

Instructions

Step 1

Sear (optional but recommended): Brown the oxtail pieces in a pot — this gives colour and flavour.

Step 2

Simmer: Add water, onions, garlic, thyme, bay leaf, salt/pepper, and bouillon. Simmer is covered for 2–3 hours until the oxtail is tender.

Step 3

Add vegetables: Add carrot and potatoes. Cook 20–25 mins until soft.

Step 4

Shred the meat: Remove one or two oxtail pieces and shred some of the meat (looks like what’s in the photo). Add the shredded meat back into the bowl when serving.

Step 5

Finish: Sprinkle green onions and extra dried herbs on top.