Name: Silky Slow-Cooked Oxtail with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Oxtail; 1 medium Carrot; 1 medium Parsnip; 1/4 small Onion; 1 tsp Olive Oil; 2 sprigs Fresh Thyme; 1 Bay Leaf

Silky Slow-Cooked Oxtail with Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Silky Slow-Cooked Oxtail with Roasted Root Vegetables

Savor the deep, rich flavors of slow-cooked oxtail paired with the natural sweetness of roasted carrots and parsnips, accented by a hint of aromatic thyme and bay leaf. This dish offers tender, silky meat melded with hearty root vegetables in a comforting, rustic presentation that's perfect for a nourishing dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

39.8g

Fat

27.6g

Carbs

28.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Oxtail

1 medium Carrot

1 medium Parsnip

1/4 small Onion

1 tsp Olive Oil

2 sprigs Fresh Thyme

1 Bay Leaf

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat the oven to 350°F.
2
Season the oxtail lightly with salt and pepper.
3
In an oven-safe pot or Dutch oven, heat the olive oil over medium heat and lightly brown the oxtail on all sides.
4
Add the chopped onion, and allow it to soften for about 3-4 minutes.
5
Add the carrot (cut into chunks) and parsnip (cut into chunks) along with the thyme sprigs and bay leaf.
6
Pour in a minimal amount of water or beef broth (about 1/2 cup) to create a light braise without overly increasing the calories.
7
Cover and slow-cook in the oven for 2 to 2.5 hours until the oxtail is tender and the flavors have melded.
8
Before serving, remove the thyme sprigs and bay leaf. Plate a portion of the vegetables and top with a serving of the silky, slow-cooked oxtail.
9
Enjoy this comforting dish while mindful of its robust flavor and nourishing depth.