Skin-Loving Oxtail Bone Broth
Skin-Loving Oxtail Bone Broth is a easy American recipe that serves 4. 150 calories per serving. Recipe by Steak and Butter Gal on YouTube.
Prep: 20 min | Cook: 1 hr | Total: 1 hr 35 min
Cost: $20.85 total, $5.21 per serving
Ingredients
- 2 lb Oxtail (cut into 2‑3 inch pieces)
- 2 pcs Purple Carrots (peeled and cut into chunks)
- 2 pcs Celery Stalks (cut into 2‑inch pieces)
- 1 pc Purple Onion (peeled and quartered)
- 2 pcs Tomatoes (peeled and quartered)
- 1 tsp Salt (prefer sea salt)
Instructions
Prep Vegetables
Peel and chop the purple carrots, celery stalks, purple onion and tomatoes into roughly 2‑inch pieces.
Time: PT15M
Add Ingredients to Pressure Cooker
Place the oxtail pieces in the pressure cooker, add the chopped vegetables, sprinkle with salt, and fill with cold water until everything is covered by about 1‑2 inches.
Time: PT5M
Pressure Cook
Seal the cooker, bring to high pressure and cook for 50 minutes.
Time: PT50M
Release Pressure
Allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
Time: PT10M
Strain and Cool
Open the cooker, use a ladle to transfer the broth through a fine mesh strainer into a large bowl, discarding solids. Let the broth cool to room temperature.
Time: PT10M
Store or Serve
Portion the broth into glass jars. Refrigerate for up to 5 days or freeze for up to 3 months. Serve warm or chill until it sets into a gelatinous jello‑like texture.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 12 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Gluten‑Free, Paleo, Keto, Dairy‑Free
Allergens: None
Ingredient Substitutions
- Instead of Oxtail: Beef shank, Beef short ribs
- Instead of Purple Carrots: Regular carrots, Beets (for color)
- Instead of Celery Stalks: Leek, Fennel stalk
- Instead of Purple Onion: Red onion, Yellow onion
- Instead of Tomatoes: Canned diced tomatoes (no salt)
- Instead of Salt: Kosher salt, No‑salt (adjust to taste)
Equipment Needed
- Pressure Cooker
- Sharp Chef’s Knife
- Cutting Board
- Measuring Spoon
- Ladle
- Fine Mesh Strainer
- Storage Containers (glass jars)
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Ensuring the pressure cooker is properly sealed before cooking
- Cooking for the full 50 minutes at high pressure
- Allowing a natural pressure release to avoid splattering
Chef Tips from the Video
- Roast the oxtail pieces at 425°F for 30 minutes before pressure cooking for deeper flavor
- Add a splash of apple cider vinegar to the water to help extract minerals
- Use purple vegetables for a vibrant color and extra antioxidants
Troubleshooting
Broth is too watery and lacks gelatin
Add more collagen‑rich bones (extra oxtail or beef knuckles) and cook an additional 20 minutes.
Broth is cloudy
Skim foam during cooking and strain through cheesecloth for a clearer result.
Too salty
Dilute with additional water and re‑heat; adjust seasoning next time.
Storage
Refrigerator: Up to 5 days in sealed glass jars
Freezer: Up to 3 months in freezer‑safe containers
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- The broth improves in flavor after 24 hours as the gelatin fully hydrates
- Portion into single‑serve jars for quick grab‑and‑go meals
- Freeze in ice‑cube trays for easy portion control
Frequently Asked Questions
What is the cultural significance and history of bone broth in American wellness traditions?
Bone broth has long been a staple in American home cooking, especially among health‑focused families who value its collagen and mineral content for skin, hair and joint health. Historically, it was a way to use every part of the animal and extract maximum nutrition, a practice that has seen a resurgence in modern wellness circles.
What are the traditional regional variations of bone broth in the United States?
In the Southern U.S., bone broth often includes ham hocks or pork neck bones and is seasoned with bay leaves and peppercorns. In the Pacific Northwest, salmon heads are common, while New England versions may feature beef shank with thyme and carrots. The recipe from Steak and Butter Gal follows a classic beef oxtail base with colorful vegetables for added nutrients.
How is skin‑loving oxtail bone broth traditionally served in American households?
It is typically served hot as a sipping broth, used as a base for soups, or chilled until it gels into a jello‑like snack that can be sliced and eaten as a protein‑rich treat. Some families also blend it into smoothies for extra collagen.
What occasions or celebrations is bone broth associated with in American culture?
Bone broth is often featured during cold‑weather gatherings, post‑holiday detoxes, and wellness retreats. It’s also a common “comfort” drink after illness or intense workouts, reflecting its restorative reputation.
What makes this skin‑loving oxtail bone broth special compared to other American bone broths?
The use of oxtail provides abundant collagen from both meat and cartilage, while the addition of purple carrots, onion and tomatoes adds antioxidants and a striking golden‑purple hue. Cooking under pressure preserves nutrients and reduces cooking time dramatically.
What are the most common mistakes to avoid when making skin‑loving oxtail bone broth?
Common errors include not covering the bones with enough water, over‑filling the pressure cooker, skipping the natural pressure release (which can cause splattering), and seasoning too early which can concentrate salt as the liquid reduces.
Why does this recipe use a pressure cooker instead of a traditional slow simmer?
Pressure cooking extracts gelatin and minerals in a fraction of the time—about 50 minutes versus 6‑12 hours on the stove—while retaining more heat‑sensitive nutrients like certain vitamins and antioxidants.
Can I make this bone broth ahead of time and how should I store it?
Yes. Cool the broth quickly, then refrigerate in sealed jars for up to 5 days or freeze for up to 3 months. For a jello‑like texture, chill until fully set before serving.
What texture and appearance should I look for when the broth is finished?
The broth should be clear, amber‑gold in color, and when chilled it should firm into a gelatinous layer that wobbles gently—signs of ample collagen extraction.
What does the YouTube channel Steak and Butter Gal specialize in?
The YouTube channel Steak and Butter Gal focuses on meat‑centric recipes, especially beef cuts, and emphasizes nutrient‑dense cooking techniques such as pressure cooking, sous‑vide, and bone broth preparation for health‑focused audiences.
How does the YouTube channel Steak and Butter Gal's approach to American comfort cooking differ from other channels?
Steak and Butter Gal combines classic American comfort foods with a science‑backed emphasis on collagen, micronutrients, and efficient cooking methods, often using pressure cookers and detailed nutrient explanations, whereas many other channels prioritize flavor alone without the health‑focused narrative.
Last updated: August 20, 2026
