1 Shares

Oxtail Collagen Stew is a rich and flavorful dish made by slow-cooking oxtail until tender in a savory broth, allowing the collagen from the meat to create a naturally thick and hearty stew. The result is a comforting, melt-in-your-mouth stew packed with nutrients and deep, satisfying flavors. Perfect for a cozy meal, this stew is often enhanced with vegetables and aromatic herbs.

Oxtail Collagen Stew

Print Recipe Pin Recipe

Cook Time 8

Total Time 8

Servings

Calories 300 kcal

Ingredients

3 lbs about 1.36 kg oxtails, cut into pieces
10 cups about 2.4 liters water
1 teaspoon about 5 ml salt, or to taste
2 tablespoons about 30 ml apple cider vinegar

Instructions

Preparing the Oxtails: Rinse the oxtail pieces under cold water to clean them. Pat dry with paper towels.
Roasting (Optional for Enhanced Flavor): Preheat your oven to 400°F (about 200°C). Place oxtail pieces in a single layer on a baking sheet and roast for 20-30 minutes until they are browned. This step is optional but adds depth to the stew’s flavor.
Simmering the Stew: Place the oxtails (roasted or not) in a large stockpot. Add water and apple cider vinegar, which helps extract collagen and nutrients from the oxtails. Bring to a boil, then reduce heat to a low simmer.
Skimming: Skim off any foam or impurities that rise to the surface during the first hour of simmering.
Long Cooking Time: Continue to simmer the stew on low heat for 6-8 hours. The long cooking time allows the oxtails to become tender and the collagen to be released, thickening the stew.
Seasoning: Add salt towards the end of cooking, adjusting to your taste.
Finishing the Stew: Once the oxtails are tender and the broth has thickened, remove the pot from the heat. You may remove the oxtail pieces, debone them if desired, and return the meat to the stew, or serve the pieces as they are.
Cooling and Storing: Allow the stew to cool slightly before serving. It can be stored in the refrigerator for up to 5 days or frozen for longer storage. The stew will thicken