We live in a fast-paced world. Meals are ready in ten minutes, recipes can be covered in a thirty-second video... And then there’s bone broth. It takes its time. And that’s exactly why it’s so good. 🫙

At Mon Bouillon, we're often asked how we prepare our jars. So today, we're opening the doors to our kitchen—step by step—with our recipe for oxtail broth.

Why oxtail?

It’s a piece that’s often overlooked, and yet it’s a real gem for broth:

• Large pieces of bone that produce a rich, hearty broth.
• A broth that is naturally rich in collagen, which supports the skin, joints, and digestion.
• A long cooking process that gives the bones time to release all their flavor.

The recipe

Ingredients:

• Pieces of beef tail
• Enough water to cover the bones
• A little vinegar (or lemon juice)
• Vegetables cut into large pieces
• 3 bay leaves
• A hint of star anise

The steps:

1️⃣ Place the bones in a large pot and cover them with water, adding a little vinegar or lemon juice.

2️⃣ Bring to a simmer and let it cook gently. At first, skim the surface regularly to remove any scum that rises to the top.

3️⃣ Add the vegetables, cut into large pieces, the 3 bay leaves, and a pinch of star anise for flavor.

4️⃣ Let it simmer for at least 10 hours, and up to 12 hours for a perfect broth. ⏳

5️⃣ First, strain it through a fine-mesh strainer, then through cheesecloth, to obtain a very clear broth.

6️⃣ Pour the broth—still at 85 °C—into a jar, close the lid, turn the jar upside down, and then cool it quickly. This step is essential for proper preservation.

How long does bone broth last?

When prepared this way, the broth will keep for up to 10 days in the fridge. And to always have some on hand, you can also freeze it: a little stash of comfort food ready to whip out on those tired evenings.

The little extra

At Mon Bouillon, every jar is prepared with the same patience and love as in this recipe. Organic bones, hours of simmering, and no shortcuts. Because a good broth can’t be rushed 🤍