Braised Oxtail with Roasted Root Vegetables

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

Braised Oxtail with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Oxtail with Roasted Root Vegetables

Enjoy a comforting, hearty braised oxtail dish paired with vibrant roasted root vegetables. The tender oxtail is slowly braised in a light beef broth with garlic and thyme, while carrots, parsnips, and red onion roast to perfection, creating a cozy, savory dinner that feels indulgent yet balanced.

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NUTRITION

460kcal
Protein
39.7g
Fat
12.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Braised Oxtail

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by peeling and cutting the carrot and parsnip into uniform chunks, and quartering the red onion. Mince the garlic finely.

  • 3

    In a braising pot, heat a small amount of olive oil over medium heat. Add the minced garlic and fresh thyme, stirring gently until fragrant.

  • 4

    Place the lean braised oxtail in the pot and pour in the low-sodium beef broth. Allow the mixture to come to a gentle simmer to warm the flavors and meld the ingredients.

  • 5

    Meanwhile, toss the chopped carrot, parsnip, and red onion with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized around the edges.

  • 7

    Once the vegetables are cooked and the oxtail has simmered for a few minutes with the garlic and thyme, plate the oxtail with a generous serving of the roasted root vegetables.

  • 8

    Finish with an extra light seasoning of salt and pepper if desired, and serve warm.

Braised Oxtail with Roasted Root Vegetables

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

Braised Oxtail with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Oxtail with Roasted Root Vegetables

Enjoy a comforting, hearty braised oxtail dish paired with vibrant roasted root vegetables. The tender oxtail is slowly braised in a light beef broth with garlic and thyme, while carrots, parsnips, and red onion roast to perfection, creating a cozy, savory dinner that feels indulgent yet balanced.

NUTRITION

460kcal
Protein
39.7g
Fat
12.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Lean Braised Oxtail

1 medium Carrot

1 medium Parsnip

1/4 medium Red Onion (quartered)

2 cloves Garlic

1/2 cup Low-Sodium Beef Broth

1 tsp Olive Oil

1 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables by peeling and cutting the carrot and parsnip into uniform chunks, and quartering the red onion. Mince the garlic finely.

  • 3

    In a braising pot, heat a small amount of olive oil over medium heat. Add the minced garlic and fresh thyme, stirring gently until fragrant.

  • 4

    Place the lean braised oxtail in the pot and pour in the low-sodium beef broth. Allow the mixture to come to a gentle simmer to warm the flavors and meld the ingredients.

  • 5

    Meanwhile, toss the chopped carrot, parsnip, and red onion with a teaspoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized around the edges.

  • 7

    Once the vegetables are cooked and the oxtail has simmered for a few minutes with the garlic and thyme, plate the oxtail with a generous serving of the roasted root vegetables.

  • 8

    Finish with an extra light seasoning of salt and pepper if desired, and serve warm.