YOUR SOLIN GENERATED RECIPE
Tender Braised Oxtail with Hearty Root Vegetables
Savor this warming, slow-simmered dish featuring richly braised oxtail paired with a medley of root vegetables. The robust flavors meld together as tender meat and subtly sweet vegetables create a comforting, satisfying meal perfect for dinner.
INGREDIENTS
6 ounces Braised Oxtail
1 medium Carrot
1/2 small Parsnip
1/4 medium Onion
2 cloves Garlic
1 cup Low-Sodium Beef Broth
1/2 cup Chopped Tomatoes
Herbs and Spices to taste
PREPARATION
Prepare the oxtail by patting it dry with paper towels. Season lightly with salt and pepper.
Heat a heavy pot over medium-high heat and sear the oxtail on all sides until browned. Remove and set aside.
In the same pot, add the chopped onion and garlic. Sauté until softened and fragrant.
Add the carrot pieces and half a small parsnip; stir to combine and let cook for 2-3 minutes.
Return the oxtail to the pot. Pour in the low-sodium beef broth and add the chopped tomatoes along with herbs such as thyme and a bay leaf.
Bring the mixture to a simmer, then reduce the heat to low. Cover and braise for 2 to 2.5 hours, or until the oxtail is tender and the flavors meld.
Taste and adjust seasoning with salt and pepper if needed.
Serve hot, ensuring an even distribution of meat and vegetables in each serving.