Tender Braised Oxtail with Hearty Root Vegetables

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

Tender Braised Oxtail with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Oxtail with Hearty Root Vegetables

Savor the rich, comforting flavors of tender braised oxtail paired with a medley of hearty root vegetables. This slow-cooked dish melds deep, savory broth with aromatic vegetables, creating a soulful plate that's both warming and nutrient-packed—perfect for a satisfying dinner that nourishes both body and spirit.

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NUTRITION

519kcal
Protein
35.7g
Fat
27g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz braised Oxtail (142g)

1 small Carrot (50g)

1 small Parsnip (50g)

1/4 medium Onion (30g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1/4 cup Red Wine (60ml)

1/2 cup Beef Broth (120ml)

1 tsp Olive Oil (5g)

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat the olive oil in a heavy oven-safe pot over medium heat. Add the oxtail pieces and sear until browned on all sides.

  • 3

    Add the chopped onion and minced garlic to the pot, stirring until the onion becomes translucent.

  • 4

    Stir in the tomato paste and let it cook for about 1 minute to deepen the flavor.

  • 5

    Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom.

  • 6

    Add the beef broth along with the carrot and parsnip (cut into chunky pieces). Bring the mixture to a simmer.

  • 7

    Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2.5 hours until the oxtail is tender and the flavors have melded.

  • 8

    Once done, remove the pot from the oven and let it rest for a few minutes before serving. Adjust seasoning with salt and pepper if needed.

Tender Braised Oxtail with Hearty Root Vegetables

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

Tender Braised Oxtail with Hearty Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Oxtail with Hearty Root Vegetables

Savor the rich, comforting flavors of tender braised oxtail paired with a medley of hearty root vegetables. This slow-cooked dish melds deep, savory broth with aromatic vegetables, creating a soulful plate that's both warming and nutrient-packed—perfect for a satisfying dinner that nourishes both body and spirit.

NUTRITION

519kcal
Protein
35.7g
Fat
27g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

5 oz braised Oxtail (142g)

1 small Carrot (50g)

1 small Parsnip (50g)

1/4 medium Onion (30g)

2 cloves Garlic (6g)

1 tbsp Tomato Paste (16g)

1/4 cup Red Wine (60ml)

1/2 cup Beef Broth (120ml)

1 tsp Olive Oil (5g)

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Heat the olive oil in a heavy oven-safe pot over medium heat. Add the oxtail pieces and sear until browned on all sides.

  • 3

    Add the chopped onion and minced garlic to the pot, stirring until the onion becomes translucent.

  • 4

    Stir in the tomato paste and let it cook for about 1 minute to deepen the flavor.

  • 5

    Pour in the red wine to deglaze the pot, scraping any browned bits off the bottom.

  • 6

    Add the beef broth along with the carrot and parsnip (cut into chunky pieces). Bring the mixture to a simmer.

  • 7

    Cover the pot and transfer it to the preheated oven. Let it braise for 2 to 2.5 hours until the oxtail is tender and the flavors have melded.

  • 8

    Once done, remove the pot from the oven and let it rest for a few minutes before serving. Adjust seasoning with salt and pepper if needed.