Braised Herb-Garlic Oxtail with Root Vegetables

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

Braised Herb-Garlic Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Herb-Garlic Oxtail with Root Vegetables

Savor the rich, hearty flavors of slow-braised oxtail paired with tender root vegetables infused with garlic and fresh herbs. This comforting dish delivers a balanced bite, where the deep meaty notes of oxtail marry perfectly with the sweetness of carrots and parsnips, all enhanced by aromatic herbs for a satisfying dinner experience.

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NUTRITION

441kcal
Protein
35.3g
Fat
25.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Oxtail

1 medium Carrot

1 small Parsnip

3 cloves Garlic

1/4 Yellow Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

1 cup Beef Broth

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PREPARATION

  • 1

    Season the oxtail with salt and pepper. Pat dry.

  • 2

    Heat a teaspoon of olive oil in a heavy, deep pot over medium-high heat. Sear the oxtail pieces on all sides until they are deeply browned, then remove them from the pot.

  • 3

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

  • 4

    Return the oxtail to the pot. Add chopped carrot and parsnip along with the beef broth. Tuck in the sprigs of thyme and rosemary.

  • 5

    Bring the liquid to a simmer, cover the pot, and lower the heat. Let the oxtail braise on low heat for about 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 6

    Skim off any excess fat from the surface if needed. Adjust seasoning with salt and pepper.

  • 7

    Serve the braised oxtail with a few pieces of the tender root vegetables and a drizzle of the rich braising liquid.

Braised Herb-Garlic Oxtail with Root Vegetables

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

Braised Herb-Garlic Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Herb-Garlic Oxtail with Root Vegetables

Savor the rich, hearty flavors of slow-braised oxtail paired with tender root vegetables infused with garlic and fresh herbs. This comforting dish delivers a balanced bite, where the deep meaty notes of oxtail marry perfectly with the sweetness of carrots and parsnips, all enhanced by aromatic herbs for a satisfying dinner experience.

NUTRITION

441kcal
Protein
35.3g
Fat
25.4g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Oxtail

1 medium Carrot

1 small Parsnip

3 cloves Garlic

1/4 Yellow Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 sprig Fresh Rosemary

1 cup Beef Broth

PREPARATION

  • 1

    Season the oxtail with salt and pepper. Pat dry.

  • 2

    Heat a teaspoon of olive oil in a heavy, deep pot over medium-high heat. Sear the oxtail pieces on all sides until they are deeply browned, then remove them from the pot.

  • 3

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

  • 4

    Return the oxtail to the pot. Add chopped carrot and parsnip along with the beef broth. Tuck in the sprigs of thyme and rosemary.

  • 5

    Bring the liquid to a simmer, cover the pot, and lower the heat. Let the oxtail braise on low heat for about 2 to 2.5 hours until the meat is tender and falling off the bone.

  • 6

    Skim off any excess fat from the surface if needed. Adjust seasoning with salt and pepper.

  • 7

    Serve the braised oxtail with a few pieces of the tender root vegetables and a drizzle of the rich braising liquid.