Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

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

Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

Enjoy a richly flavored dish featuring succulent, slow-cooked oxtail paired with a medley of roasted root vegetables. This hearty meal combines tender meat with sweet, caramelized carrots, parsnips, and onions, all infused with aromatic garlic and rosemary. Each bite delivers comforting textures and a delightful mix of savory and naturally sweet flavors.

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NUTRITION

497kcal
Protein
42.6g
Fat
25.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Oxtail (approximately 200g)

1 medium Carrot

1 cup chopped Parsnip

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean oxtail pieces generously with salt and black pepper.

  • 3

    In a heavy-bottomed skillet, heat the olive oil over medium-high heat. Sear the oxtail on all sides until browned to lock in the flavors.

  • 4

    Transfer the browned oxtail to a slow cooker.

  • 5

    Roughly chop the carrot, parsnip, and onion. Add them to the slow cooker along with the garlic cloves and rosemary sprigs.

  • 6

    Cover the ingredients with a bit of water or low-sodium beef broth (optional if you prefer more sauce), then slow cook on low for 6-8 hours until the meat is tender and falling off the bone.

  • 7

    Once the meat is tender, transfer the oxtail and vegetables to an oven-safe dish. Roast in the preheated oven for 15-20 minutes to enhance the roasted vegetable flavors.

  • 8

    Serve warm, ensuring a balanced scoop of oxtail and vegetables on each plate.

Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

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

Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Tender Oxtail with Hearty Roasted Vegetables

Enjoy a richly flavored dish featuring succulent, slow-cooked oxtail paired with a medley of roasted root vegetables. This hearty meal combines tender meat with sweet, caramelized carrots, parsnips, and onions, all infused with aromatic garlic and rosemary. Each bite delivers comforting textures and a delightful mix of savory and naturally sweet flavors.

NUTRITION

497kcal
Protein
42.6g
Fat
25.1g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Lean Oxtail (approximately 200g)

1 medium Carrot

1 cup chopped Parsnip

1 small Onion

2 cloves Garlic

1 tsp Olive Oil

2 sprigs Fresh Rosemary

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the lean oxtail pieces generously with salt and black pepper.

  • 3

    In a heavy-bottomed skillet, heat the olive oil over medium-high heat. Sear the oxtail on all sides until browned to lock in the flavors.

  • 4

    Transfer the browned oxtail to a slow cooker.

  • 5

    Roughly chop the carrot, parsnip, and onion. Add them to the slow cooker along with the garlic cloves and rosemary sprigs.

  • 6

    Cover the ingredients with a bit of water or low-sodium beef broth (optional if you prefer more sauce), then slow cook on low for 6-8 hours until the meat is tender and falling off the bone.

  • 7

    Once the meat is tender, transfer the oxtail and vegetables to an oven-safe dish. Roast in the preheated oven for 15-20 minutes to enhance the roasted vegetable flavors.

  • 8

    Serve warm, ensuring a balanced scoop of oxtail and vegetables on each plate.