Slow-Braised Tender Oxtail with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Tender Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Tender Oxtail with Root Vegetables

Enjoy a rich, hearty dish featuring slow-braised oxtail coupled with tender root vegetables. Infused with aromatic garlic, onions, and fresh herbs, this meal delivers a comforting blend of savory flavors and textures, perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

465kcal
Protein
38.8g
Fat
27.0g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 ounces Oxtail, braised

1 medium Carrot

1/2 medium Parsnip

1/2 medium Onion

1 stalk Celery

2 cloves Garlic

1 tablespoon Tomato Paste

1/2 cup Vegetable Broth

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the oxtail lightly with salt and pepper, then brown it on all sides for about 5-7 minutes.

  • 3

    Add the chopped onion, garlic, carrot, parsnip, and celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften.

  • 4

    Stir in the tomato paste and allow it to cook for another 1 minute to enhance its flavor.

  • 5

    Pour in the vegetable broth to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Reduce the heat to low, cover the pot, and let the oxtail braise slowly for about 2 hours until tender and the flavors meld.

  • 7

    Once cooked, serve the tender oxtail with the soft, flavorful root vegetables, and enjoy a comforting and wholesome meal.

Slow-Braised Tender Oxtail with Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Braised Tender Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Tender Oxtail with Root Vegetables

Enjoy a rich, hearty dish featuring slow-braised oxtail coupled with tender root vegetables. Infused with aromatic garlic, onions, and fresh herbs, this meal delivers a comforting blend of savory flavors and textures, perfect for a nourishing dinner.

NUTRITION

465kcal
Protein
38.8g
Fat
27.0g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

5 ounces Oxtail, braised

1 medium Carrot

1/2 medium Parsnip

1/2 medium Onion

1 stalk Celery

2 cloves Garlic

1 tablespoon Tomato Paste

1/2 cup Vegetable Broth

1 teaspoon Olive Oil

PREPARATION

  • 1

    Heat olive oil in a heavy pot or Dutch oven over medium heat.

  • 2

    Season the oxtail lightly with salt and pepper, then brown it on all sides for about 5-7 minutes.

  • 3

    Add the chopped onion, garlic, carrot, parsnip, and celery to the pot. Sauté for 4-5 minutes until the vegetables begin to soften.

  • 4

    Stir in the tomato paste and allow it to cook for another 1 minute to enhance its flavor.

  • 5

    Pour in the vegetable broth to deglaze the pan, scraping any browned bits from the bottom.

  • 6

    Reduce the heat to low, cover the pot, and let the oxtail braise slowly for about 2 hours until tender and the flavors meld.

  • 7

    Once cooked, serve the tender oxtail with the soft, flavorful root vegetables, and enjoy a comforting and wholesome meal.