Nourishing Winter Oxtail Aspic Recipe (Ox Tail Jelly)

Why Ox Tail Aspic Is a True Functional Food ox tail aspic recipe

Ox tail aspic, sometimes called "meat jelly" or "bone broth in solid form," is one of the most comprehensive animal-based nutrient sources you can prepare at home. From a nutritionist’s standpoint, this recipe delivers collagen, amino acids, minerals, and fat-soluble vitamins in a highly bioavailable form.

During long, slow simmering, collagen fibers and connective tissue from the oxtail break down into gelatin, which supports the intestinal mucosa (gut lining) and helps modulate inflammation. Regular consumption of gelatin-based broths can improve digestive integrity, joint comfort, and skin elasticity.

Key Nutritional Benefits

1. Collagen and Gelatin

Collagen and gelatin supply glycine, proline, and glutamine — amino acids crucial for maintaining gut barrier integrity, supporting tissue regeneration, and promoting balanced inflammatory responses. These compounds help reduce gut permeability and aid detoxification processes through enhanced glutathione synthesis.

2. Bone Marrow

Bone marrow provides healthy fats, including saturated, monounsaturated, and small amounts of omega fatty acids, along with phospholipids that support cellular membranes. It also contains fat-soluble vitamins — A, D, E, and K2 — all essential for immune function, bone health, and efficient nutrient absorption.

3. Beef Liver

Beef liver functions as a natural multivitamin — delivering exceptional levels of B12, iron, folate, zinc, and preformed vitamin A (retinol). These nutrients collectively support energy metabolism, red blood cell formation, and methylation pathways essential for cardiovascular and neurological health..

4. Minerals From Bone and Cartilage

Long, gentle simmering releases minerals such as calcium, magnesium, phosphorus, zinc, and copper from the bone and connective tissue. The resulting broth provides these micronutrients in a natural colloidal matrix that the body absorbs efficiently compared to synthetic mineral supplements. ox

tail aspic recipe

Ingredients

Main:

• 1.5 kg oxtail

• 2-3 tsp salt

• Black pepper (optional)

• 1 small carrot (optional)

• 1 small parsley root (optional)

• 1 slice of celery root (optional)

Additionally:

• 200 g beef liver slices

• 100 g bone marrow

Preparation

1. Place the oxtail in a large pot and cover with cold water. Bring to a boil, then reduce the heat.

2. Add the salt and, if desired, the pepper and vegetables.

3. Cover partially and simmer gently over low to medium heat for about 3 hours, or until the meat easily falls off the bones.

4. Strain the soup through a colander, discarding the vegetables and bones.

5. Return the clear broth to the pot. Bring to a gentle boil, add the beef liver and bone marrow, and cook on low heat for 2–3 minutes.

6. Distribute the cooked oxtail meat, liver, and marrow among 4–6 bowls, then ladle the hot broth over them.

7. Let cool completely, then cover and refrigerate for at least 6 hours or overnight, until set into a firm jelly.

8. To serve, briefly dip the bottom of each bowl in hot water, run a knife around the edge, and invert onto a plate.

Adjusting the Macronutrient Profile

Depending on your dietary preference or energy needs:

• For higher energy, add starchy root vegetables (parsnip, carrot, potato) to the broth during simmering.

• For low-carb or ketogenic diets, increase the proportion of bone marrow or add a tablespoon of beef tallow before chilling.

Clinical Takeaway

This ox tail aspic is not just a traditional comfort dish — it’s a functional nutrition powerhouse, especially beneficial for:

• Gut repair and microbiome stability (thanks to gelatin and glycine).

• Joint health and connective tissue integrity (due to natural collagen peptides).

• Iron repletion and nutrient density (via liver inclusion).

• Metabolic energy restoration and immune resilience during colder seasons.

Regular integration of collagen-dense broths like this into a balanced diet can address modern deficiencies in connective tissue nutrients and trace minerals — issues often overlooked in contemporary dietary models.