NUTRITION

SERVINGS

INGREDIENTS

3 oz oxtail

1 cup beef broth

0.25 cup yellow onion

1 clove garlic

0.5 tsp fresh thyme

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup white rice

0.3 cup chickpeas

0.3 cup black beans

0.25 cup red bell pepper

0.25 cup cucumber

1 tsp apple cider vinegar

0.5 tsp extra virgin olive oil

PREPARATION

• 1

  Season the oxtail with sea salt and black pepper, then sear in a heavy-bottomed pot over medium-high heat until browned on all sides.

• 2

  Remove the oxtail from the pot and add the diced yellow onion and minced garlic, sautéing until the onion is translucent and fragrant.

• 3

  Return the oxtail to the pot, pour in the beef broth and fresh thyme, then cover and simmer on low heat for 2 to 3 hours until the meat is fork-tender.

• 4

  While the oxtail finishes braising, cook the white rice according to the package instructions until fluffy.

• 5

  In a medium bowl, combine the rinsed chickpeas, black beans, diced bell pepper, and cucumber.

• 6

  Whisk together the apple cider vinegar and extra virgin olive oil, then toss with the bean mixture to create a crunchy salad.

• 7

  Serve the tender braised oxtail over the bed of white rice with the mixed bean salad on the side.