Savor the Flavor: Homemade Oxtail Meat Stock and Bone Broth Recipe

Oxtail Meat Stock and Bone Broth are both types of flavorful and nutritious liquid bases that are commonly used in cooking. Let’s see the recipe that we provide for you below to have a perfect dish!

Introduction about Oxtail Meat Stock and Bone Broth

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Oxtail Meat Stock is typically made by simmering oxtail bones, meat, and vegetables in water for several hours, resulting in a rich and savory broth that can be used as a base for soups, stews, and sauces. The oxtail meat itself can also be used in various dishes.

On the other hand, Bone Broth is made by simmering bones (usually beef stock or chicken) along with vegetables, herbs, and spices for an extended period of time, usually around 24-48 hours.

This long cooking time allows the bones to release their nutrients and minerals into the broth, resulting in a thicker, gelatinous texture and a more intense flavor. Bone broth is often consumed on its own as a healthful beverage or used as a base for soups and stews.

Both oxtail meat stock and bone broth are rich in collagen, gelatin, amino acids, and other nutrients that are beneficial for joint health, digestion, and overall well-being. They are also delicious and versatile ingredients that can add depth and complexity to a variety of dishes.

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Oxtail Meat Stock and Bone Broth Recipe

Oxtail Meat Stock and Bone Broth

This makes a neutral, gelatin-rich bone broth that is very easy and uses bones that tend to be more available in grocery or health-food stores.
Prep Time 30 minutes
Cook Time 4 hours
Course Main Course
Cuisine Indian
Servings 3 people
Calories 600 kcal

Equipment

  • 1 saucepan
  • 1 stock pot

Ingredients
  

  • 1 marrowbone - use several marrowbones totaling up to 7" if you have smaller pieces
  • 3–4 lbs oxtail bones
  • 1 split pig’s foot
  • ¼ cup apple cider vinegar

Instructions
 

  • Preheat oven to 350° F
  • Put the marrowbones with the split middles facing up (if you have split marrowbones; otherwise, just put the smaller pieces or whole marrowbone in flat), oxtails, and pig’s foot into a deep baking dish (to catch the melted fat).
  • Roast the marrowbones, oxtails, and pig’s foot in the oven for about 30–40 minutes or until the oxtail meat is darker brown. If you like, turn the oxtail bones and pig’s foot over at the 15-minute mark (optional).
  • Once the bones are roasted, remove the marrow from the marrowbones.
  • Add them to your chosen pot and add enough water to just cover the bones and meat. Then add the apple cider vinegar.
  • Let the bones, water, and apple cider vinegar sit for an hour before turning on the burner. After an hour, put the burner on medium high, bring to a boil, and then reduce the heat to the lowest temperature to simmer. Simmer for as long as you like (up to 3 hours for stock, and up to 24 hours for richer broth).
  • Once the stock or broth is finished simmering, allow it to cool down. Then get a large bowl and a fine mesh strainer to strain the broth. With a cup, jar, or ladle, pour broth through the strainer, saving the liquid in your large bowl and straining out the bones. Set the strainer with bones aside for a moment.

Video

Notes

Both Oxtail Meat Stock and Bone Broth can be stored in the refrigerator for up to 5 days or frozen for later use. When refrigerated, the broth may solidify due to the presence of gelatin, but will become liquid again when heated.
Keyword beef

Recommend Tools

  1. Large Pot: A big pot is essential for simmering the oxtail and ingredients for an extended period to extract flavors.
  2. Skimmer: Used to remove impurities and foam that may rise to the surface during cooking.
  3. Strainer: A strainer is used to separate the liquid from the solids, ensuring a clear and smooth broth.
  4. Cheesecloth or Fine Mesh Strainer: To strain the broth a second time for maximum clarity.
  5. Cutting Board and Knife: For chopping vegetables and preparing the oxtail.
  6. Tongs: Used to handle the oxtail and other ingredients in the hot pot.
  7. Measuring Cups and Spoons: For accurate measurement of ingredients.
  8. Ladle: Used to transfer the broth into containers.
  9. Containers: To store the finished oxtail meat stock and bone broth.
  10. Refrigerator or Bottom-Freezer Refrigerators For storing the stock and broth for future use.
  11. Ingredients: Oxtail, vegetables, herbs, and spices as per the recipe.

Nutritional ingredients of Oxtail Meat Stock and Bone Broth

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Oxtail Meat Stock and Bone Broth are both highly nutritious and contain a variety of beneficial ingredients. Here are some of the key nutritional components:

Oxtail Meat Stock:

  • Protein: Oxtail Meat Stock contains a good amount of protein, which is essential for building and repairing tissues in the body.
  • Collagen: Oxtail Meat Stock is rich in collagen, a protein that is important for healthy skin, hair, nails, and joints.
  • Vitamins and minerals: Oxtail Meat Stock contains a variety of vitamins and minerals, including calcium, magnesium, potassium, and phosphorus, as well as vitamins B12 and D.

Bone Broth:

  • Collagen and gelatin: Bone Broth is rich in collagen and gelatin, which are important for healthy skin, hair, nails, and joints.
  • Amino acids: Bone Broth contains a variety of amino acids, including glycine, proline, and glutamine, which are important for gut health and immune function.
  • Minerals: Bone Broth is a good source of minerals such as calcium, magnesium, and phosphorus.

Both Oxtail Meat Stock and Bone Broth are also low in calories and fat, making them a healthy addition to any diet. Additionally, they are both easy to digest and can help to soothe the digestive system.

Serving Suggestions Oxtail Meat Stock and Bone Broth

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Here are some serving suggestions for Oxtail Meat Stock and Bone Broth:

Oxtail Meat Stock:

  • Use as a base for soups, stews, and sauces.
  • Add cooked oxtail meat to the stock for a hearty and flavorful addition to stews, tacos, or sandwiches.
  • Use as a cooking liquid for grains, such as rice or quinoa, for added flavor.
  • Sip on a warm cup of oxtail meat stock as a comforting and nourishing beverage.

Bone Broth:

  • Use as a base for soups, stews, and sauces.
  • Drink as a warm and nourishing beverage on its own, seasoned with herbs and spices like turmeric, ginger, and black pepper.
  • Use as a cooking liquid for grains, such as rice or quinoa, for added flavor and nutrition.
  • Use as a base for gravies or sauces to add depth of flavor.
  • Use as a replacement for water in recipes like mashed potatoes or vegetable purees for added nutrients and flavor.

Both Oxtail Meat Stock and Bone Broth can also be used as a base for various recipes such as risottos, curries, and casseroles to enhance their flavor and nutritional value. They are versatile ingredients that can add depth and complexity to any dish.

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In conclusion, Oxtail Meat Stock and Bone Broth are flavorful and nutritious liquid bases that can be used in a variety of dishes. They are both rich in collagen, amino acids, and minerals that are beneficial for joint health, digestion, and overall well-being.

Whether sipped on their own or used as a base for soups, stews, and sauces, Oxtail Meat Stock and Bone Broth are versatile ingredients that can add depth and complexity to any dish while providing numerous health benefits.

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