Fall-Apart Braised Oxtail with Root Vegetables

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

Fall-Apart Braised Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Fall-Apart Braised Oxtail with Root Vegetables

Savor the rich, hearty flavors of braised oxtail slowly cooked with tender root vegetables. This comforting dish features fall flavors melded with aromatic herbs and spices, perfect for a nourishing meal any time of day.

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NUTRITION

554kcal
Protein
39.0g
Fat
34.4g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Oxtail, braised

1/2 cup Carrots, raw

1/2 cup Parsnips, raw

1/4 cup Celery, raw

1 clove Garlic, raw

1/2 cup Beef Broth

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the oxtail generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the oxtail over medium-high heat until all sides are browned.

  • 3

    Remove the oxtail temporarily and add chopped garlic, celery, carrots, and parsnips. Sauté the vegetables for a few minutes until they begin to soften.

  • 4

    Return the oxtail to the pot and add the beef broth, rosemary, and thyme. Bring the mixture to a simmer.

  • 5

    Cover the pot with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the oxtail is tender and nearly falling off the bone.

  • 6

    Once cooked, gently remove the oxtail and vegetables to serve. Taste and adjust seasonings as needed before serving.

Fall-Apart Braised Oxtail with Root Vegetables

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

Fall-Apart Braised Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Fall-Apart Braised Oxtail with Root Vegetables

Savor the rich, hearty flavors of braised oxtail slowly cooked with tender root vegetables. This comforting dish features fall flavors melded with aromatic herbs and spices, perfect for a nourishing meal any time of day.

NUTRITION

554kcal
Protein
39.0g
Fat
34.4g
Carbs
21.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Oxtail, braised

1/2 cup Carrots, raw

1/2 cup Parsnips, raw

1/4 cup Celery, raw

1 clove Garlic, raw

1/2 cup Beef Broth

1 tbsp Fresh Rosemary

1 tbsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 325°F.

  • 2

    Season the oxtail generously with salt and pepper. In a heavy, oven-safe pot or Dutch oven, sear the oxtail over medium-high heat until all sides are browned.

  • 3

    Remove the oxtail temporarily and add chopped garlic, celery, carrots, and parsnips. Sauté the vegetables for a few minutes until they begin to soften.

  • 4

    Return the oxtail to the pot and add the beef broth, rosemary, and thyme. Bring the mixture to a simmer.

  • 5

    Cover the pot with a lid and transfer to the preheated oven. Braise for about 2 to 2.5 hours, or until the oxtail is tender and nearly falling off the bone.

  • 6

    Once cooked, gently remove the oxtail and vegetables to serve. Taste and adjust seasonings as needed before serving.