Oh, let me tell you about my favorite comfort dish: Oxtail Boil with Vegetables! This recipe has such a special place in my heart — it always reminds me of quiet family gatherings around a warm pot of deliciousness simmering on the stove. The aroma wafting through the house is nothing short of magical, and every time I make it, it brings back fond memories of my grandmother, who was a cooking wizard. I can still hear her laughter and the sound of her whisking away in the kitchen.
What makes this oxtail boil extra special is how it transforms from simple ingredients into a rich and hearty meal. The tender oxtail falling off the bone, combined with vibrant veggies, truly feels like a warm hug in a bowl. Plus, it’s incredibly versatile; you can change up the veggies based on what’s in season or what you have on hand. So, let’s roll up our sleeves and dive into this delightful recipe that’s sure to become a household favorite!
What’s in Oxtail Boil with Vegetables?
Oxtail: The star of the show! Oxtail is rich in flavor and turns tender after slow cooking. Trust me; it’s worth hunting for at your butcher or grocery store.
Water: Just good ol’ water to create the flavorful broth. You can swap in some beef stock if you want an extra punch of flavor.
Onion: A large, sweet onion adds a beautiful depth to the dish. I always quarter mine to let it infuse the broth without falling apart.
Garlic: Because garlic makes everything better! It adds aroma and a subtle kick.
Bay Leaves: These little leaves may look innocent, but they add an earthy flavor that deepens the dish.
Thyme: Fresh or dried, thyme brings a lovely herbal note. I prefer fresh, but I won’t judge you if you grab the dried stuff!
Paprika: It adds a lovely color and a mild sweetness. I love using smoked paprika for an extra layer of smoky goodness.
Salt and Pepper: Essential for seasoning! Adjust to your taste, but don’t be shy — season as you go.
Potatoes: They soak up the broth and add a comforting heartiness. I usually go for medium Russets, but any type works!
Carrots: Sweet and crunchy, they add a splash of color and nutrition.
Corn: Nothing beats the sweetness of freshly cut corn! But if it’s out of season, frozen or canned works too.
Celery: Adds a nice crunch and a subtle flavor.
Green Beans: Adds a vibrant pop of green! I love the fresh contrast to the cooked veggies.
Olive Oil: For that initial sauté, helping to brown the oxtail beautifully.
Fresh Parsley or Green Onions: For garnishing — brightens up the dish and makes it visually appealing too!
Is Oxtail Boil with Vegetables Good for You?
Let’s talk about the health benefits of this glorious dish!
Oxtail: While it is high in fat, it’s also packed with collagen, which is great for your skin, joints, and overall health. Cooking it low and slow gets all that goodness into your broth.
Vegetables: Oh, the veggies! We have potatoes, carrots, corn, celery, and green beans, which are all rich in fiber and nutrients. They contribute to a balanced meal while keeping everything filling and satisfying.
However, a few considerations: since oxtails can be a bit fatty, you may want to enjoy this dish in moderation if you’re watching your fat intake. But one of the best parts of this recipe is that you can adjust the vegetable quantities based on your preferences — the more veggies, the merrier!
What You’ll Need to Make Oxtail Boil with Vegetables (Serves 6)
– 2 pounds oxtail, cut into pieces
– 4 cups water
– 1 large onion, quartered
– 4 cloves garlic, minced
– 2-3 bay leaves
– 1 tablespoon thyme (fresh or dried)
– 1 tablespoon paprika
– Salt and pepper to taste
– 2 medium potatoes, peeled and diced
– 2 carrots, sliced
– 2 ears of corn, cut into chunks
– 1-2 stalks celery, chopped
– 1-2 cups green beans, trimmed and halved
– 1-2 tablespoons olive oil
– Fresh parsley or green onions for garnish
How to Make Oxtail Boil with Vegetables?
1. In a large pot, heat the olive oil over medium heat. Add the oxtail pieces and sear them on all sides until beautifully browned, about 5-7 minutes. This step is essential for that deep flavor!
2. Toss in the quartered onion and minced garlic. Stir until the onion becomes translucent — that smell is just heavenly!
3. Now, pour in the water and add the bay leaves, thyme, paprika, salt, and pepper. Bring it to a boil, then lower the heat, cover, and let it simmer for about 1.5 to 2 hours, or until the oxtail is tender and falls off the bone.
4. Once the oxtail is tender and your kitchen smells incredible, add the diced potatoes, sliced carrots, corn chunks, chopped celery, and green beans to the pot.
5. Let this simmer uncovered for another 30-40 minutes or until the vegetables are cooked through and deliciously tender.
6. Give it a taste and adjust the seasoning if you’d like — don’t forget to remove those bay leaves before serving!
7. Serve warm in bowls, and don’t be shy with the fresh parsley or green onions for garnish!
Make It Your Own!
This Oxtail Boil is incredibly adaptable! Feel free to change up the veggies based on the seasons — zucchini, bell peppers, or even squash can mix in wonderfully. Also, if you’d like to give it a little kick, toss in some red pepper flakes. And let’s not forget about the bread; it’s practically mandatory to have some crusty bread alongside for dipping into that savory broth.
I can’t tell you how much joy this dish brings me, and I just know that it will become a treasured recipe in your collection too! So, head to the kitchen and make it your own. I can’t wait to hear how it turns out for you!
