1. Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours. 2. Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot. 3. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed. 4. Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot. 5. Cover and cook about 20 minutes longer over low heat. 6. May be prepared ahead; reheat before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
