Directions
- Parboil the oxtail in a medium pot for 8–10 minutes to remove blood and impurities. Drain and rinse the oxtail. (You can do this step ahead of time and store the oxtail in a Ziploc bag in the freezer.)
- In a 4-quart pot over medium-high heat, add onions, garlic, tomatoes, and olive oil. Cook for about 10 minutes, until onions and tomatoes are soft and slightly reddish from the tomatoes. Season with salt and pepper.
- Add water, parboiled oxtail, and carrots. Bring the pot to a boil.
- Reduce heat to low and simmer for 3–4 hours, until the oxtail meat pulls slightly away from the bone.
- Taste and adjust seasoning as needed.
- Serve hot, garnished with finely chopped scallions.
Recipe Details
Prep time: 15 minutes (plus optional parboil)
Cook time: 3–4 hours
Total time: 3 hours 15 minutes – 4 hours 15 minutes
Servings: 4–6
Difficulty: Medium
Variations & Substitutions
- You can add other root vegetables like parsnips or potatoes for variation.
- Skip the parboil if you prefer a richer, slightly darker broth (may be less clear).
- For a spicier version, a pinch of chili flakes can be added while simmering.
Serving Suggestions
The most important part is just ahead — click NEXT »»
