My Favourite thing to cook! Oxtail Broth - (Reduced Music)
My Favourite thing to cook! Oxtail Broth - (Reduced Music) is a medium French recipe that serves 3. 350 calories per serving. Recipe by Adam Byatt on YouTube.
Prep: 45 min | Cook: 4 hrs 5 min | Total: 5 hrs 20 min
Cost: $38.40 total, $12.80 per serving
Ingredients
- 2 lb Oxtail (bone‑in pieces, trimmed to remove excess bone and keep attached fat)
- 2 pcs Carrots (peeled and diced)
- 2 pcs Celery Stalks (diced)
- 1 large Onion (diced)
- 3 pcs Garlic Cloves (minced)
- 2 tbsp Fresh Thyme (leaves stripped from stems)
- 1 whole Star Anise (whole spice for subtle lift)
- 2 tbsp Butter (unsalted, cut into pieces)
- 8 oz Yellow Button Mushrooms (Chantelle) (cleaned and sliced)
- 2 pcs Shallots (thinly sliced)
- 0.5 cup Double Cream (cold, for chantilly)
- 2 tbsp Fresh Parsley (chopped)
- to taste tsp Salt (kosher or sea salt)
- to taste tsp Black Pepper (freshly ground)
- 8 cup Water (filtered)
Instructions
Trim and Portion Oxtail
Locate the slight dip between vertebrae, slide the knife through to separate individual oxtail pieces, keeping the natural fat attached.
Time: PT15M
Brown Oxtail
Heat the Dutch oven over medium‑high heat, add the oxtail pieces and brown all sides, rendering fat and developing deep colour. Turn pieces as needed to avoid cooling the pan.
Time: PT30M
Temperature: 350°F
Add Vegetables and Aromatics
Stir in diced carrots, celery, onion, minced garlic, fresh thyme leaves and the whole star anise. Cook, stirring, for about 5 minutes until fragrant.
Time: PT5M
Temperature: medium
Add Water and Bring to Boil
Pour in filtered water until it just covers the meat, place a paper lid or parchment over the pot, and bring to a rolling boil on the stove.
Time: PT5M
Temperature: boiling
Oven Braise
Transfer the pot to a pre‑heated oven and braise at 160°C for 3 hours, keeping the paper lid in place to retain moisture.
Time: PT3H
Temperature: 160°C
Cool and Refrigerate (Optional)
Remove the pot from the oven, let it cool to room temperature, then refrigerate overnight to allow fat to solidify on the surface.
Time: PT30M
Separate Meat from Bones
Lift the oxtail pieces out, pull the meat off the bones using tongs or two forks, discarding excess fat and gristle. Set the meat aside in large chunks.
Time: PT10M
Skim Stock
Return the bones and vegetables to the pot, bring the stock to a gentle boil and skim the surface fat with a ladle, pushing the fat to the edge before removing it.
Time: PT15M
Temperature: boiling
Sauté Mushrooms and Shallots
Melt butter in a skillet over medium heat, add sliced shallots and mushrooms, and cook until most of the released water evaporates. Season with salt and pepper.
Time: PT10M
Temperature: medium
Combine Ingredients
Add the sautéed mushrooms, shallots and the reserved oxtail meat back into the pot, stirring to combine and heating through without a hard boil.
Time: PT5M
Temperature: medium
Prepare Chantilly Cream
In a mixing bowl, whisk the cold double cream with chopped thyme and a pinch of salt until light and airy, being careful not to over‑beat.
Time: PT5M
Finish and Serve
Stir chopped parsley into the broth, ladle the soup into bowls, and swirl a spoonful of the chantilly cream on top. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten-Free, Keto-friendly, Paleo-friendly
Allergens: Dairy
Ingredient Substitutions
- Instead of Oxtail: Beef shank, Short ribs
- Instead of Carrots: Parsnip
- Instead of Celery Stalks: Fennel stalk
- Instead of Onion: Leek
- Instead of Garlic Cloves: Garlic paste
- Instead of Fresh Thyme: Dried thyme (1 tsp)
- Instead of Star Anise: Chinese five‑spice powder (1/4 tsp)
- Instead of Butter: Olive oil
- Instead of Yellow Button Mushrooms (Chantelle): Cremini mushrooms
- Instead of Shallots: Red onion
- Instead of Double Cream: Heavy cream
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Sharp Boning Knife
- Cutting Board
- Dutch Oven (oven‑proof pot)
- Ladle
- Skillet
- Whisk
- Mixing Bowl
- Fine Mesh Sieve (optional)
- Measuring Cups
- Oven
- Stove
Critical Steps — Do Not Skip
- Trim and portion oxtail
- Brown oxtail thoroughly
- Long low‑temperature oven braise
- Skim excess fat from the stock
- Prepare light chantilly cream and incorporate at finish
Chef Tips from the Video
- Use the highest‑quality oxtail you can find – the richer the marrow, the deeper the flavor
- Render the fat slowly during browning; this creates a flavorful base without burning
- A paper lid (parchment) traps steam while allowing excess moisture to escape, perfect for a clear broth
- Finish with a small amount of fresh thyme in the chantilly to echo the aromatics in the soup
Troubleshooting
Meat is still tough after 3 hours
Check that the oven temperature is accurate; if low, increase to 170°C and continue braising until the meat is fork‑tender.
Broth is cloudy or greasy
Skim the surface fat carefully and strain through a fine mesh sieve; a quick chill in the fridge will solidify remaining fat for easy removal.
Mushrooms release too much water and soup becomes watery
Cook mushrooms over medium‑high heat until most moisture evaporates before adding them back to the broth.
Chantilly cream turns buttery instead of airy
Use cold cream and a chilled bowl, and stop whisking as soon as soft peaks form.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portioned containers for up to 2 months
Room temperature: Do not store at room temperature; keep refrigerated
Make-Ahead Tips
- The broth can be made a day ahead; refrigerate and skim the solidified fat before reheating
- Chantilly cream is best made just before serving to retain light texture
- Portion the broth into freezer‑safe bags for quick meals
Frequently Asked Questions
What is the cultural significance and history of Winter Oxtail Broth in French cuisine?
Oxtail broth, or "queue de bœuf," has long been a staple of classic French gastronomy, prized for its rich gelatin and deep beef flavor. Historically it was a way to honor the whole animal, using a cut that was once considered humble and turning it into a luxurious, comforting soup for winter gatherings.
What traditional regional variations of oxtail broth exist in French cuisine?
In Provence, cooks often add tomatoes, garlic, and herbs de Provence, while in the Lyonnaise tradition the broth may be finished with a splash of red wine and sautéed onions. The winter version presented by Adam Byatt focuses on pure flavor, omitting wine and additional aromatics to let the meat shine.
How is Winter Oxtail Broth traditionally served in France?
Traditionally the broth is served in shallow bowls, garnished with fresh herbs such as parsley or thyme, and a dollop of light cream or Chantilly to add silkiness. It is often accompanied by crusty bread for dipping, making it a comforting starter or a light main course.
During which French celebrations is oxtail broth commonly enjoyed?
Oxtail broth is especially popular during the colder months and is often featured at family gatherings around Christmas and New Year’s Eve, as its rich, warming qualities complement festive meals. It also appears in rustic countryside fêtes where slow‑cooked dishes are celebrated.
What makes Winter Oxtail Broth special compared to other French soups?
Adam Byatt’s version emphasizes purity by avoiding wine, pork, or additional stock, relying solely on the oxtail, a few vegetables, star anise, and thyme. The final touch of a light Chantilly cream adds a silky contrast without masking the broth’s natural depth.
What are the most common mistakes to avoid when making Winter Oxtail Broth?
Common errors include under‑browning the oxtail (resulting in a flat flavor), cooking at too high a temperature (which can toughen the meat), and over‑skimming the fat (removing essential flavor). Follow the browning and low‑heat braising steps carefully for best results.
Why does this Winter Oxtail Broth recipe use star anise instead of traditional French aromatics like bay leaf?
Star anise provides a subtle licorice note that lifts the beefy richness without overwhelming it, complementing the thyme and mushrooms. Adam Byatt chose it to add a nuanced lift while still keeping the ingredient list minimal and pure.
Can I make Winter Oxtail Broth ahead of time and how should I store it?
Yes, the broth improves after a night in the refrigerator as the flavors meld and the fat solidifies for easy removal. Store it in an airtight container for up to 4 days in the fridge or freeze in portioned bags for up to 2 months.
What texture and appearance should I look for when the Winter Oxtail Broth is done?
The broth should be clear amber with a glossy surface, and the oxtail meat should be fork‑tender, easily pulling away from the bone. The mushrooms should be soft but not mushy, and the Chantilly cream should melt into a silky ribbon on the surface.
What does the YouTube channel Adam Byatt specialize in?
The YouTube channel Adam Byatt specializes in classic, technique‑focused cooking tutorials that emphasize flavor purity, traditional French methods, and thoughtful ingredient handling for home cooks seeking restaurant‑quality results.
How does the YouTube channel Adam Byatt's approach to French cooking differ from other French cooking channels?
Adam Byatt’s approach centers on minimalistic, ingredient‑pure recipes that avoid unnecessary sauces or additives, focusing instead on proper technique—such as precise browning and low‑temperature braising—to coax maximum flavor from each component, unlike many channels that rely on heavy sauces or shortcuts.
What other French recipes is the YouTube channel Adam Byatt known for?
Adam Byatt is also known for his classic French onion soup, coq au vin, and a traditional beef bourguignon, all presented with the same emphasis on layering flavor through careful browning and slow cooking.
Last updated: August 31, 2026
