Oxtail Bone Broth Recipe (Plus 3 Easy Oxtail Dinners)

You’ve seen bone broth everywhere and tried the store-bought cartons, but the homemade version intimidates you: a 12-hour simmer, a pot of bones, no idea what “done” looks like. This oxtail bone broth recipe is the one I’d start with. Oxtail is mostly bone, cartilage and connective tissue, which is exactly what turns a pot of water into a broth that sets like jelly in the fridge.

Below you’ll find the full stovetop and slow-cooker recipe, how to know the broth turned out right, what the science does and doesn’t say about bone broth benefits, and three oxtail dishes (Jamaican-style stew, Instant Pot and crock pot) for when you’d like to eat the meat as a meal. I’m Nada, certified in Nutrition Science through Zewail International Academy with a pharmacy degree, and I went through what’s actually known about bone broth so you don’t have to rely on marketing claims.

What Bone Broth Can (and Can’t) Do for You

Let me save you some money first. Bone broth is a nourishing, savory, protein-containing drink that many people find comforting, and it’s a good base for soups and stews. What it isn’t is a proven treatment for anything. Healthline’s review of the topic notes that its claimed benefits rest on individual ingredients such as glycine and gelatin, and that there’s a “major lack of direct research on bone broth” itself. You can read it in Healthline’s bone broth overview.

Here’s what I can say with confidence:

• Bones and connective tissue are mostly collagen. Simmering turns it into gelatin, which is why good broth wobbles when it’s cold.
• Nutrient content varies a lot. It depends on the bones, the amount of bone, the cooking time and the meat left on them. Two pots of broth can be very different, so I won’t give you a protein or mineral number I can’t back up.
• It’s gentle and hydrating. Warm, salted broth is a familiar choice when you have little appetite or when you’re eating low-carb and want to keep fluids and salt up.
• It’s not a bone-density treatment. I’ve removed older claims that broth prevents osteoporosis, because I couldn’t find direct evidence for them. If you’re worried about your bones, calcium, vitamin D, strength training and your doctor’s advice matter far more.

If you’re curious about the digestive side, I’ve covered whether bone broth makes you poop and whether chicken broth does the same. And if you’re thinking of using broth as a short cleanse, read the bone broth cleanse diet: benefits, risks and how to get started first.

Oxtail Bone Broth Recipe

This makes about 2 quarts (roughly 2 liters) of broth. Most of the work is waiting, and you can do it in a stockpot or a slow cooker.

Ingredients

• 2 lbs (1 kg) oxtail
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 onion, quartered
• 3 garlic cloves, smashed
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 8–10 cups water (enough to cover the ingredients)
• Salt and pepper, to taste
• Optional: fresh herbs like thyme or parsley

Instructions

1. Rinse the oxtail under cold water. For deeper flavor, roast it at 400°F (200°C) for 20–30 minutes until browned. Roasting is about flavor, not nutrition.
2. In a large stockpot or slow cooker, add the oxtail, vegetables, bay leaves and apple cider vinegar.
3. Add enough water to cover the ingredients by about 2 inches.
4. Bring to a boil, then reduce to a gentle simmer. Skim off any foam or impurities during the first hour.
5. Simmer on low for 12–24 hours. If using a slow cooker, set it to low for the same duration. Don’t leave a pot simmering unattended on the stove while you sleep; the slow cooker is the safer choice for overnight cooking.
6. Strain through a fine strainer or cheesecloth. Discard the bones and vegetables.
7. Season with salt, pepper and optional fresh herbs to taste.
8. Cool the broth, then refrigerate or freeze (see storage below).

How to Tell It Turned Out Right

• It gels when cold. A wobbly, jelly-like texture means plenty of gelatin came out of the bones. A runny broth still tastes good, so don’t throw it out.
• A layer of fat on top. Chill the broth and lift the fat off if you want a leaner result, or keep it for flavor.
• It tastes rich, not bitter. If it’s bitter or burnt, the oxtail browned too much.

How to Store Homemade Broth

Cool it properly, store it in airtight containers, and keep it at 40°F (4°C) or below. New Mexico State University’s extension guidance says homemade bone broth is generally good for about three days in the fridge; after that, use it, freeze it or discard it. Freezing at 0°F (-18°C) is the best method for longer storage. Their sheet is here: Homemade Bone Broth Storage (NMSU). My tip: freeze it in ice cube trays or muffin tins so you can drop a portion into any pan.

Ways to Use It

• Sip it warm with a pinch of salt between meals.
• Use it in place of water to cook rice or lentils.
• Make soup: add vegetables, shredded meat from the oxtail and herbs.
• On a carnivore day? Broth is an easy add-on. See my 30-day carnivore diet meal plan for how I’d use it.

A health note: bone broth can be high in sodium depending on how you season it, and it isn’t a substitute for medical care. If you have kidney disease, are on a sodium-restricted diet or are pregnant, ask your doctor before making broth a daily habit.

Jamaican Oxtail Stew Recipe

If you want to eat the meat itself, this is the classic way. The oxtail is marinated, browned and slowly simmered until it falls off the bone, with butter beans stirred in at the end. It serves about 4.

Ingredients

• 2 lbs (1 kg) oxtail, chopped into pieces
• 2 tbsp soy sauce
• 2 tbsp browning sauce
• 1 large onion, chopped
• 2 green onions, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 Scotch bonnet pepper (whole or sliced, depending on spice preference)
• 1 tbsp thyme leaves (fresh or dried)
• 1 tsp allspice
• 1 tsp paprika
• 2 carrots, chopped
• 1 can (14 oz) butter beans (drained and rinsed)
• 2 tbsp vegetable oil
• 3 cups beef or chicken stock
• 1 tbsp ketchup
• Salt and pepper to taste

Instructions

1. Rinse the oxtail and pat it dry. Mix with soy sauce, browning sauce, allspice, thyme, salt and pepper. Marinate for at least 2 hours, or overnight for the best flavor.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the oxtail on all sides, then set it aside.
3. In the same pot, sauté the onion, green onions, garlic and ginger until fragrant. Add the Scotch bonnet. Keep it whole for mild heat and slice it for more.
4. Return the oxtail to the pot and stir in the ketchup. Pour in the stock to cover the meat. Bring to a boil, then reduce to a simmer. Cover and cook for 2–3 hours, stirring occasionally, until the meat is tender and falls off the bone.
5. Add the carrots and cook 20 more minutes. Stir in the butter beans and warm through for about 10 minutes. Adjust seasoning.
6. Serve hot with rice and peas, steamed vegetables or fried plantains.

Handle the Scotch bonnet with care: wash your hands after cutting it and don’t touch your eyes.

Oxtail Recipe in the Instant Pot

The pressure cooker cuts the cooking time from hours to about an hour and a half in total, which makes this the best weeknight option.

Ingredients

• 2 lbs (1 kg) oxtail, chopped into pieces
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 green onions, chopped
• 3 garlic cloves, minced
• 1-inch piece ginger, minced
• 2 carrots, chopped
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp browning sauce (optional)
• 1 tsp allspice
• 1 tsp thyme (dried or fresh)
• 1 Scotch bonnet pepper or 1 tsp chili flakes (optional, for spice)
• 3 cups beef broth
• 1 can (14 oz) butter beans (drained and rinsed)
• Salt and pepper to taste

Instructions

1. Pat the oxtail dry and season with salt, pepper and allspice.
2. Set the Instant Pot to Sauté and heat the oil. Brown the oxtail on all sides, in batches if needed. Remove and set aside.
3. Add the onions, green onions, garlic and ginger. Sauté 2–3 minutes until fragrant, then stir in the tomato paste for another minute.
4. Deglaze with a splash of beef broth, scraping up the browned bits from the bottom.
5. Return the oxtail. Add the remaining broth, soy sauce, Worcestershire, browning sauce (if using), thyme and pepper or chili flakes. Stir.
6. Lock the lid and pressure cook on high for 45 minutes.
7. Let the pressure release naturally for 15 minutes, then quick release the rest.
8. Open, add the carrots and simmer on Sauté for 10 minutes until tender. Stir in the butter beans and cook 5 more minutes.
9. Adjust seasoning and serve with rice, mashed potatoes or crusty bread.

Oxtail Recipe in the Crock Pot

Same flavors, hands-off method. Brown the meat first if you can; it’s the step that makes the gravy taste deep.

Ingredients

Use the same ingredient list as the Instant Pot version above, including the butter beans.

Instructions

1. Rinse and pat dry the oxtail. Season with salt, pepper and allspice.
2. Heat vegetable oil in a skillet over medium-high heat. Brown the oxtail on all sides and transfer it to the crock pot.
3. In the same skillet, sauté the onion, green onions, garlic and ginger for about 3 minutes. Stir in the tomato paste for another minute. Deglaze with a splash of beef broth, scraping up the browned bits, and pour it over the oxtail.
4. Add the carrots, soy sauce, Worcestershire, browning sauce (if using), thyme, Scotch bonnet and the rest of the broth. Stir.
5. Cover and cook on low for 8–10 hours, or on high for 5–6 hours, until the meat is tender and falling off the bone.
6. About 20 minutes before serving, stir in the butter beans to heat through.
7. Taste and adjust the seasoning with salt and pepper.

Serve with rice, mashed potatoes or steamed vegetables. The tender meat and rich gravy are worth the wait.

Frequently Asked Questions

How long should I simmer oxtail bone broth?

The recipe above uses 12–24 hours on low heat. Longer isn’t always better: past a point the flavor can turn flat. If you’re short on time, use the Instant Pot version for a quicker, flavorful pot.

Why didn’t my broth gel?

Usually there was too much water for the amount of bone, or the broth didn’t simmer long enough. It’s still safe and tasty. Use less water next time.

Is bone broth good for weight loss?

It’s low in calories if you remove the fat and it can be filling, but there’s no strong evidence that it causes weight loss. Treat it as a food, not a fix.

Can I reuse the bones?

A second batch is possible, but it will be weaker and less flavorful. Most people get the best result from one long simmer.

Last reviewed: October 2026.

Written by Nada, certified in Nutrition Science (Zewail International Academy) with a pharmacy degree. This article is educational and not a substitute for personal medical advice.