Raw oxtails pictured.
Place oxtails in water and bring to a boil.
Pull oxtails out of water and set to the side. This it's an important step since you're doing this to pull out any impurities from your meat before it simmers in your clean broth.
Add broth and dried seasonings to a large pot. Chop all veggies and add to broth. Also, add your oxtails.
Bring stew to a boil then, simmer for 2 hours.
If desired, you can add a quick slurry to this stew to thicken it up. I usually do. Simply add equal parts corn starch to water and mix well. Bring stew up to a steady boil and add 1/2 of your slurry. Stir fast and allow stew to thicken for a minute. If you want it even thicker, add the rest and stir well. You can even add 2 tbsp more with no negative repercussions.
Place one large oxtail in each bowl and cover with broth and vegetables. Garnish with fresh parsley. Enjoy with a soft warm dipping bread!
