Tender Braised Oxtail with Roasted Root Vegetables

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

Tender Braised Oxtail with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Oxtail with Roasted Root Vegetables

Savor the rich, slow-braised oxtail paired with a medley of roasted root vegetables. This comforting dish features succulent oxtail that has been seared and simmered to perfection in a fragrant blend of fresh herbs and garlic, mingling with sweet carrots, hearty parsnips, and a touch of red onion for added depth. The result is a warm, soul-satisfying meal with tender meat and caramelized vegetables that delivers both flavor and nourishment.

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NUTRITION

510kcal
Protein
34.9g
Fat
25.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Braised Oxtail

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 cup Low Sodium Chicken Broth

2 cloves Garlic

2 tsp Fresh Rosemary & Thyme

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PREPARATION

  • 1

    Pat the braised oxtail dry and season lightly with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until browned to build flavor.

  • 3

    Add minced garlic to the pot and sauté briefly until fragrant.

  • 4

    Roughly chop the carrot, parsnip, and red onion. Add them to the pot with the oxtail.

  • 5

    Pour in the chicken broth and add the fresh rosemary and thyme. Bring the mixture to a simmer.

  • 6

    Cover the pot, reduce heat to low, and let it braise for 2 to 3 hours until the oxtail is fall-off-the-bone tender and the vegetables are roasted to perfection.

  • 7

    Adjust seasoning with salt and pepper as needed and serve warm, ensuring a balanced scoop of meat and vegetables on each plate.

Tender Braised Oxtail with Roasted Root Vegetables

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

Tender Braised Oxtail with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Tender Braised Oxtail with Roasted Root Vegetables

Savor the rich, slow-braised oxtail paired with a medley of roasted root vegetables. This comforting dish features succulent oxtail that has been seared and simmered to perfection in a fragrant blend of fresh herbs and garlic, mingling with sweet carrots, hearty parsnips, and a touch of red onion for added depth. The result is a warm, soul-satisfying meal with tender meat and caramelized vegetables that delivers both flavor and nourishment.

NUTRITION

510kcal
Protein
34.9g
Fat
25.9g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Braised Oxtail

1 medium Carrot

1 medium Parsnip

1/2 small Red Onion

1 cup Low Sodium Chicken Broth

2 cloves Garlic

2 tsp Fresh Rosemary & Thyme

PREPARATION

  • 1

    Pat the braised oxtail dry and season lightly with salt and pepper.

  • 2

    Heat a heavy pot or Dutch oven over medium-high heat. Sear the oxtail on all sides until browned to build flavor.

  • 3

    Add minced garlic to the pot and sauté briefly until fragrant.

  • 4

    Roughly chop the carrot, parsnip, and red onion. Add them to the pot with the oxtail.

  • 5

    Pour in the chicken broth and add the fresh rosemary and thyme. Bring the mixture to a simmer.

  • 6

    Cover the pot, reduce heat to low, and let it braise for 2 to 3 hours until the oxtail is fall-off-the-bone tender and the vegetables are roasted to perfection.

  • 7

    Adjust seasoning with salt and pepper as needed and serve warm, ensuring a balanced scoop of meat and vegetables on each plate.