Bone Broth Collagen: Ancestral Oxtail Recipe for Skin
Since the dawn of time, human beings have always consumed broths prepared from certain fish or from the bones or fatty and gelatinous parts of animals for their benefits. Nowadays, these are often put aside and wasted in large quantities as contemporary consumer habits have focused on the lean parts, with less diversity.
We share this bone broth collagen recipe — made from oxtail — for its exceptionally high content in collagen and special amino acids such as proline and glycine which are becoming scarce in modern diets. Yet these amino acids help support the skin and its natural functions to prevent premature aging1, skin firmness1 and hydration2. Gelatin also helps strengthen bones, cartilage3 and joints in general4.
You can prepare this broth from bone. However, the gelatin will be less important. So choose parts such as the tail or the shank which are sold at a very affordable price because they are considered less noble in modern diet. Here is the detailed recipe that will allow you to fill up on gelatin to support your body in the production of collagen and regenerate your beauty.
Ingredients
- 1 kg of oxtail (if possible grass-fed and organic)
- 1 handful of dried onions
- 3 liters of water or up to the maximum possible of your pressure cooker
- 1/2 teaspoon of untreated salt without additives or 250 ml (= 8 fl.oz.) of hypertonic seawater (marine plasma)
Preparation
- The bones or tail should be thawed, rinsed and placed in the bottom of the pressure cooker. Our favorite is Instant Pot for its efficiency and affordability.
- Then add the dried onions, salt or seawater, and water.
- Cooking should be a minimum of 2 hours in the pressure cooker with the pressure cook option (it is possible to leave it overnight).
- After cooking and depressurizing, filter the broth before placing it in decanters to let it stand at room temperature for a few hours.
- Finally, everything can be put in the refrigerator and the fat will rise to the surface in a solid form. You can cook with or not according to your food choices.
It is possible to double the quantities to prepare, as long as you have a sufficiently large pressure cooker.
How much collagen is in bone broth?
A homemade bone broth made from oxtail typically contains between 6 and 12 grams of collagen per 250 ml (8 fl. oz.) serving, depending on cooking time, water-to-bone ratio, and the cut used. Oxtail and shank are particularly rich because their connective tissue is dense in collagen that slowly converts into gelatin during long simmering.
For comparison, a typical collagen supplement provides 10 grams per scoop. The advantage of bone broth is that collagen comes with co-factors naturally present in bone (glycine, proline, hydroxyproline, minerals) that support its absorption and use by the body.
How to drink it
This broth is delicious and addictive. It can be made with this ancestral and beneficial recipe, especially if you can choose quality ingredients.
For the daily consumption of your broth, simply heat the gelatin in a small saucepan so that everything becomes liquid in a few minutes.
Depending on your needs, you can consume 250 ml to 500ml every day (= 8 to 16 fl. oz.).
If needed, add a pinch of salt as recommended by the precious Angela Peck, holistic esthetician to retain these precious fluids for even better hydration from the inside out.
We hope you like it and that it supports the regeneration of your skin.
Of course, some skincare products can make a difference, such as our Stella serum which is enriched with collagen and active ingredients that stimulate collagen production. In addition, drink your broth as often as possible to increase the effects.
With love,
Rose
Frequently asked questions
Is oxtail good for bone broth?
Yes — oxtail is one of the best cuts for collagen-rich bone broth. Its high proportion of connective tissue and cartilage releases more gelatin during long simmering than lean cuts. Beef shank is a close second choice.
Does oxtail have collagen?
Yes. Oxtail is particularly rich in type I and type III collagen, the two types most relevant for skin firmness and hydration. The collagen is contained in the connective tissue and is released as gelatin during slow cooking.
How long should I drink bone broth to see results on my skin?
Most people who include 250 to 500 ml of bone broth daily report visible improvements in skin hydration and elasticity after 4 to 8 weeks of consistent practice. This aligns with the cellular turnover cycle of the epidermis.
Can I freeze bone broth?
Yes. Once cooled and degreased, bone broth keeps perfectly in the freezer for up to 3 months. We recommend portioning it into 250 ml jars or silicone cubes so that you can thaw exactly one serving at a time.
Collagen and skin — scientific articles
Collagen and bone health
1 https://pubmed.ncbi.nlm.nih.gov/23949208/
2 https://pubmed.ncbi.nlm.nih.gov/25884286/
3 https://pubmed.ncbi.nlm.nih.gov/34491424/
4 https://pubmed.ncbi.nlm.nih.gov/31990581/
