Healthy Oxtail Bone Broth Recipe

Most Spanish soup recipes call for beef broth as their base ingredient, but did you know that you could also make a broth out of the oxtail bone?

We are talking about the oxtail bone broth recipe, an amazing one if you want to use every part of the oxtail and also have a delicious homemade broth ready to be used for almost any soup or stew recipe.

Read this article, and you will learn how to prepare this oxtail bone broth recipe from scratch, with some tips for storing, serving, and ingredient replacements that you could make.

You, dear reader, support this blog. If you purchase through a link, we earn a small commission. As an Amazon Affiliate, we earn from qualifying purchases.

Pssst…!!?? You can’t get enough of Spanish oxtail recipes? Have a look at my other posts: 

• Oxtail noodle soup

• Oxtail soup with mixed vegetables

• Tomato oxtail soup

Background of the Dish

The oxtail bone broth recipe is the oldest Andalusian recipe that uses oxtail as its main ingredient, as it even predates the old-fashioned oxtail soup recipe or the traditional oxtails on the stove.

Unlike a classic broth, you don’t need the meat to prepare it; you can just use the bones as they are flavor-infused and filled with flavorful bone marrow and meat.

This broth can serve as the base for almost every Spanish recipe that requires the use of beef broth, such as stews, soups, and even pasta sauces.

Pin for later!

Things You’ll Need for Oxtail Bone Broth Recipe

To make this oxtail bone broth recipe you will need oxtail bone, carrots, onions, garlic cloves, water, salt, and optionally your favorite fresh herbs.

Ingredients

• 2kg oxtail bones
• 2 onions
• 3 carrots
• 3 celery stalks
• 4 garlic cloves
• 2 bay leaves
• 1 tablespoon whole peppercorns
• 2 tablespoons apple cider vinegar
• Salt, to taste
• Fresh herbs (thyme, rosemary, parsley), optional
• Water (enough to cover the ingredients)

How to Make Oxtail Bone Broth Recipe – Step by Step Guide

1. For the first step in this oxtail bone broth recipe, preheat the oven to 400°F (200°C).

2. After that, peel and cut the onions in half. Wash, peel, and roughly chop the carrots and celery stalks. Peel the garlic cloves. Set them aside.

3. Now, rinse the oxtail bones thoroughly under cold water. Place the bones on a baking sheet and roast them in the oven for about 30 minutes, turning occasionally until they develop a deep brown color. You could skip this step, but it takes the flavor of the broth to the next level.

4. Then, grab a large pot or slow cooker and combine the roasted oxtail bones, onions, carrots, celery, garlic, bay leaves, peppercorns, and optional herbs. Pour in the apple cider vinegar and cover the ingredients with enough water to submerge them.

5. After that, bring the mixture to a boil, then reduce the heat to a low simmer. Skim off any foam that rises to the surface using a ladle or spoon. 

6. For the next step in this bone beef broth recipe, simmer the oxtail bone broth for 4 to 6 hours on the stovetop or 8 to 10 hours in a slow cooker. You can also use a pressure cooker for a faster result (it would take from 80 to 120 minutes).

7. Once the oxtail broth has reached the desired flavor and richness, strain it through a fine-mesh sieve or cheesecloth into a large bowl or another pot. Remove and discard the solids.

8. To continue with this oxtail Spanish recipe, add salt to taste, starting with a little and adjusting as needed. You can also add additional herbs for a burst of freshness.

9. Let the broth cool before storing it in containers. Refrigerate for up to a week or freeze for longer storage. With this oxtail bone broth recipe, you will get from 6 to 8 cups of broth, and you can use it for stews, soups, or pasta sauce.

Substitution of Ingredients

The oxtail bone broth recipe only calls for a few main ingredients, so there is limited room for changes.

When it comes to the veggies for this beef oxtail soup broth, you can include others like leeks, parsnips, or mushrooms, as they will give additional depth and complexity.

If you want to use this broth for an easy recipe for oxtail soup, then use more water or less cooking time, as it will give you a lighter broth.

Now if you are making a Spanish oxtail stew recipe,  like the basque oxtail stew or the red wine oxtail stew, then you can simmer it longer to reduce and concentrate the flavors.

Tips on Serving Oxtail Bone Broth Recipe

Bone broth recipes serve as a foundational ingredient for various dishes, such as any kind of beef tail soup or stews.

In Andalusia, this oxtail bone broth recipe is also prepared for colds or when people need an energy boost during the winter, as the oxtail bone broth benefits include a healthy immune system and support the body’s ability to fight off infections.

If you want to make a Spanish oxtail stew, then a fan-favorite to spice things up and that always hits the spot is the fantastic Portuguese oxtail stew.

Now, if your craving is on the side of a Spanish oxtail soup recipe, then you must give a try to the rich homemade oxtail soup and the easy oxtail soup recipe.

How to Store Oxtail Bone Broth Recipe

What makes this oxtail bone broth recipe one of the best bone broth recipes is that you can store it in the fridge or freezer, and it will maintain its fresh flavor and original texture.

Once you finish making this Spanish oxtail recipe, let the broth cool to room temperature and then place it in airtight freezer-safe containers.

Then, store it for 4 to 5 days in the fridge, or freeze it for 2 months, in smaller amounts so that you only thaw what you need to use for each recipe (also, make sure to label it to keep track of freshness).

Now, how do you make oxtail soup after thawing the broth? Simply use it as described in each recipe, as it is exactly the same as a store-bought one (just healthier and you can customize the flavor).

Other Spanish oxtail recipes that you can prepare and store are the delicious oxtail pepper soup and the mesmerizing smothered oxtail recipe, so feel free to give them a try.

Recipe Card: Oxtail Bone Broth Recipe

---

---