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Oxtail has a rich history that spans centuries and continents. Originally, the term "oxtail" referred to the tail of an ox, a part of the animal that was often discarded by many cooks. However, with the rise of slow-cooking techniques and the emphasis on using every part of the animal, oxtail became a prized ingredient in various culinary traditions around the globe. From the hearty oxtail soups of the British Isles to the rich and flavorful stews found in Caribbean cuisine, oxtail has carved out an essential place in many kitchens.

Best oxtail boil recipe with vegetables

Experience the warmth of home cooking with a Savory Oxtail Boil Delight! This hearty dish combines tender oxtail, fresh vegetables, and a blend of aromatic spices, creating a flavor-packed meal perfect for gatherings or cozy nights in. Discover its rich history and nutritional benefits while delighting your senses with every bite. Join the culinary journey that bridges cultures and traditions. #Oxtail #ComfortFood #FamilyMeals #HeartyEats #CulinaryTradition #SavoryDelights
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Ingredients
  

2 pounds oxtail

4 cups beef broth

2 medium onions, quartered

4 cloves garlic, minced

3 carrots, sliced into rounds

3 potatoes, diced

2 stalks celery, chopped

1 bell pepper, chopped

2 bay leaves

1 teaspoon thyme

1 teaspoon smoked paprika

1 teaspoon black pepper

1 teaspoon salt (adjust to taste)

1 tablespoon olive oil

Optional: fresh parsley for garnish

Instructions
 

Prepare the Oxtail: Rinse the oxtail pieces under cold water and pat them dry with paper towels. Season the oxtail generously with salt and black pepper.

    Sear the Meat: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the oxtail pieces in batches, searing them until browned on all sides (about 5-6 minutes per batch). Remove the browned oxtail and set aside.

      Sauté Aromatics: In the same pot, add the quartered onions and minced garlic. Sauté for about 3 minutes until the onions become translucent.

        Combine Ingredients: Return the oxtail to the pot, and add the beef broth. Stir in the bay leaves, thyme, smoked paprika, carrots, potatoes, celery, and bell pepper.

          Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2.5 to 3 hours, or until the oxtail is tender and the meat is falling off the bone. Stir occasionally and taste for seasoning, adjusting with more salt and pepper if necessary.

            Serve: Once done, remove the bay leaves and discard them. Ladle the oxtail and vegetables into bowls, garnishing with fresh parsley if desired. Serve hot with crusty bread or over rice.

              Prep Time: 15 mins | Total Time: 3 hours 15 mins | Servings: 4-6 servings

                Enjoy the rich, hearty flavors of this delightful oxtail boil, perfect for cozy gatherings!