Slow-Braised Herb Oxtail with Root Vegetables

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

Slow-Braised Herb Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Herb Oxtail with Root Vegetables

A hearty and comforting dish featuring tender slow-braised oxtail infused with aromatic herbs, simmered with a medley of root vegetables. This rustic recipe delivers a warm, savory flavor profile with each bite, making it an ideal meal for cooler days.

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NUTRITION

472kcal
Protein
36.3g
Fat
21.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Oxtail (braised)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Yellow Onion

2 cloves Garlic

1 cup Low-sodium Beef Broth

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 300°F if finishing the braise in the oven.

  • 2

    Season the oxtail with salt and pepper on all sides.

  • 3

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add a light drizzle of oil and sear the oxtail pieces until browned on all sides, then remove and set aside.

  • 4

    In the same pot, add chopped yellow onion, garlic, celery, carrot, and parsnip. Sauté for a few minutes until they begin to soften.

  • 5

    Return the oxtail to the pot. Pour in the beef broth and add the fresh thyme and rosemary.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid. Reduce the heat to low and allow the mixture to braise gently on the stovetop for about 2 to 2.5 hours, or until the oxtail is tender. Alternatively, transfer the pot into the preheated oven and braise for a similar duration.

  • 7

    Check the seasoning and adjust salt and pepper as needed before serving.

Slow-Braised Herb Oxtail with Root Vegetables

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

Slow-Braised Herb Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Braised Herb Oxtail with Root Vegetables

A hearty and comforting dish featuring tender slow-braised oxtail infused with aromatic herbs, simmered with a medley of root vegetables. This rustic recipe delivers a warm, savory flavor profile with each bite, making it an ideal meal for cooler days.

NUTRITION

472kcal
Protein
36.3g
Fat
21.1g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Oxtail (braised)

1 medium Carrot

1 medium Parsnip

1 stalk Celery

1/2 medium Yellow Onion

2 cloves Garlic

1 cup Low-sodium Beef Broth

3 sprigs Fresh Thyme

2 sprigs Fresh Rosemary

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 300°F if finishing the braise in the oven.

  • 2

    Season the oxtail with salt and pepper on all sides.

  • 3

    Heat a heavy, oven-safe pot or Dutch oven over medium-high heat. Add a light drizzle of oil and sear the oxtail pieces until browned on all sides, then remove and set aside.

  • 4

    In the same pot, add chopped yellow onion, garlic, celery, carrot, and parsnip. Sauté for a few minutes until they begin to soften.

  • 5

    Return the oxtail to the pot. Pour in the beef broth and add the fresh thyme and rosemary.

  • 6

    Bring the liquid to a simmer, then cover the pot with a lid. Reduce the heat to low and allow the mixture to braise gently on the stovetop for about 2 to 2.5 hours, or until the oxtail is tender. Alternatively, transfer the pot into the preheated oven and braise for a similar duration.

  • 7

    Check the seasoning and adjust salt and pepper as needed before serving.