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In the realm of comfort food, few dishes evoke the warmth and satisfaction of a Savory Oxtail Boil with Garden Vegetables. This hearty, flavorful recipe is not only a celebration of rich, tender oxtail but also an opportunity to incorporate an array of fresh garden vegetables. The combination of succulent oxtail and vibrant produce creates a dish that is both nourishing and satisfying. With its deep, savory broth and aromatic herbs, this dish promises to nourish both body and soul.

Best oxtail boil recipe with vegetables

Indulge in the ultimate comfort food with this Savory Oxtail Boil featuring fresh garden vegetables! This hearty dish brings together tender, flavorful oxtail simmered with vibrant carrots, potatoes, and bell peppers in a rich broth. Perfect for family gatherings or cozy nights, it’s both nourishing and satisfying. Discover the rich history, nutritional benefits, and step-by-step process to create this delicious meal! #OxtailBoil #ComfortFood #HeartyMeal #HomeCooking #FamilyDinner
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Ingredients
  

3 lbs oxtail, cut into sections

1 large onion, diced

4 cloves garlic, minced

4 carrots, chopped

3 stalks celery, chopped

2 large potatoes, diced

1 red bell pepper, chopped

1 green bell pepper, chopped

2 cups green beans, trimmed

8 cups beef broth

1 can (14 oz) diced tomatoes

2 tbsp tomato paste

2 tbsp olive oil

2 tsp smoked paprika

1 tsp thyme

1 tsp rosemary

1 bay leaf

Salt and pepper to taste

Fresh parsley for garnish

Instructions
 

Sear the Oxtail: In a large pot, heat olive oil over medium-high heat. Season the oxtail pieces with salt and pepper, then sear them in the hot oil until browned on all sides, about 6-8 minutes. Remove the oxtail and set aside.

    Sauté Vegetables: In the same pot, add diced onions and garlic. Sauté until the onions are translucent, about 3-4 minutes.

      Add tomatoes and paste: Stir in the diced tomatoes and tomato paste, cooking for another 2-3 minutes to enhance the flavors.

        Combine Ingredients: Return the seared oxtail to the pot. Add carrots, celery, potatoes, bell peppers, and green beans. Pour in the beef broth and add the bay leaf, smoked paprika, thyme, and rosemary. Stir well to combine.

          Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 2-3 hours, or until the oxtail is tender and the meat starts to fall off the bone. Stir occasionally and check liquid levels, adding more broth if necessary.

            Final Touches: Once cooked, remove the bay leaf and adjust seasoning with salt and pepper to taste.

              Serve: Ladle the oxtail and vegetable boil into bowls, garnishing with fresh parsley. Enjoy the hearty flavors of this comforting dish!

                Prep Time: 20 mins | Total Time: 3 hours 30 mins | Servings: 6