Braised Red Wine Oxtail with Root Vegetables

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

Braised Red Wine Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Red Wine Oxtail with Root Vegetables

Savor the rich, comforting flavors of tender oxtail slowly braised in a robust red wine sauce, mingled with hearty root vegetables. This dish delivers a warm, savory experience with succulent meat and melt-in-your-mouth vegetables, perfect for a satisfying dinner.

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NUTRITION

367kcal
Protein
32.8g
Fat
18.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Oxtail Meat

1 medium Carrot

½ cup diced Parsnip

¼ cup Red Wine

¼ medium Onion

1 clove Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

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PREPARATION

  • 1

    Preheat a heavy pot on medium-high heat. Pat the oxtail pieces dry with paper towels to help them brown properly.

  • 2

    Season the oxtail lightly with salt and pepper. Sear the oxtail pieces in the pot until each side develops a rich brown crust, then remove them temporarily.

  • 3

    Reduce heat to medium. Add the diced onion and minced garlic to the pot and sauté until softened and fragrant.

  • 4

    Add the diced carrot and parsnip to the pot and cook for another 3-4 minutes, stirring occasionally.

  • 5

    Return the oxtail to the pot and pour in the red wine, letting it reduce slightly while scraping the browned bits from the bottom of the pot.

  • 6

    Add the fresh thyme and bay leaf, then cover the ingredients with water (or low-sodium broth if preferred), ensuring the meat and vegetables are nearly submerged.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise slowly for 2-3 hours, until the oxtail is tender and the flavors meld together.

  • 8

    Once finished, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed, and serve hot.

Braised Red Wine Oxtail with Root Vegetables

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

Braised Red Wine Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Red Wine Oxtail with Root Vegetables

Savor the rich, comforting flavors of tender oxtail slowly braised in a robust red wine sauce, mingled with hearty root vegetables. This dish delivers a warm, savory experience with succulent meat and melt-in-your-mouth vegetables, perfect for a satisfying dinner.

NUTRITION

367kcal
Protein
32.8g
Fat
18.2g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

5 oz Oxtail Meat

1 medium Carrot

½ cup diced Parsnip

¼ cup Red Wine

¼ medium Onion

1 clove Garlic

2 sprigs Fresh Thyme

1 Bay Leaf

PREPARATION

  • 1

    Preheat a heavy pot on medium-high heat. Pat the oxtail pieces dry with paper towels to help them brown properly.

  • 2

    Season the oxtail lightly with salt and pepper. Sear the oxtail pieces in the pot until each side develops a rich brown crust, then remove them temporarily.

  • 3

    Reduce heat to medium. Add the diced onion and minced garlic to the pot and sauté until softened and fragrant.

  • 4

    Add the diced carrot and parsnip to the pot and cook for another 3-4 minutes, stirring occasionally.

  • 5

    Return the oxtail to the pot and pour in the red wine, letting it reduce slightly while scraping the browned bits from the bottom of the pot.

  • 6

    Add the fresh thyme and bay leaf, then cover the ingredients with water (or low-sodium broth if preferred), ensuring the meat and vegetables are nearly submerged.

  • 7

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let it braise slowly for 2-3 hours, until the oxtail is tender and the flavors meld together.

  • 8

    Once finished, remove the bay leaf and thyme sprigs. Adjust seasoning with salt and pepper as needed, and serve hot.