My Favourite thing to cook! Oxtail Broth - (Reduced Music)

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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