If you’re going to make a beef broth, may as well make an oxtail broth. Oxtails are prettier than beef bones and have an additional use beyond making stock. After a few hours in the stock pot, you can remove the meat off of the bones and reserve it for a ragu or pulled beef sandwich or pot pie.
Oxtail broth is one of the richer broths you can make. Lamb and fish head stocks are more pungent but have singular uses. Oxtails yield a lot of gelatin and are perfect for anything from pho to gravy. Use frozen cubes of oxtail stock when you need to boost flavor and mouthfeel.
Keeps: 3 days in the refrigerator or 1 month frozen
Time: 8 hours
QUICK LINKS TO OTHER RECIPES
Oxtails 4 lb
Celery 1/2 cup
Carrot 1 cup
Onion 1 cup
Garlic 2 cloves
Wine 1 cup
Tomato puree 1/2 cup
Water to cover
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
Partially char the onion, carrot, celery on medium heat in a cast iron skillet
(about 30 minutes in a touch of oil with occasional stirring)
Put all ingredients into a stock pot and bring to a boil and then immediately reduce to a simmer
In the first 30 minutes, skim off the foam and discard
After 3.5 hours, remove the oxtails, and let them cool to touch
Remove the meat from the bone and replace the bones into the stockpot
Store the meat for another use
If you don’t have oxtails but want to make a beef stock. Buy beef bones. Make sure to blanch the bones in boiling water for a minute to purify them. Discard the water and make the stock per the instructions above.
After you strain the stock, make a second stock (Remouillage) that you can add to the first stock or freeze it and use it in place of water for another day and another stock.
You would be hard pressed to find a drink that doesn’t go with this appetizer.