Place the oxtail in a deep stockpot and fill the pot with water (around 10 -12 cups)

Cover and let it boil over a medium heat. Right before it boils, it creates a foamy surface, make sure you scoop the foams out before it starts boiling. (These are mostly leftover blood that is separating)

Let the meat cook on a low heat for around 2 hours. This enables the meat and the bones to release the minerals and collagen.

Add the onions, celery, ginger and garlic. Let it continue to cook for additional 2 hours. Add rosemary, parsley and basil if preferred. Your kitchen will fill with aromatic smell.

10 minutes before you turn off the stove, add optional Yukon golden potatoes.

Let it cool for 10 minutes and serve it in a bowl.