NUTRITION

SERVINGS

INGREDIENTS

4 oz oxtail

0.25 cup cooked quinoa

0.33 cup black beans

1 cup beef broth

1 tbsp tomato paste

0.25 cup yellow onion

1 clove garlic

0.25 cup red bell pepper

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 sprig fresh thyme

PREPARATION

• 1

  Season the oxtails generously with sea salt and black pepper on all sides.

• 2

  Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat and sear the oxtails until they are deeply browned and caramelized.

• 3

  Add the diced yellow onion, minced garlic, and tomato paste to the pot, stirring constantly for 2 minutes to release the aromatics.

• 4

  Pour in the beef broth and add the fresh thyme sprig, ensuring the liquid partially covers the meat.

• 5

  Reduce the heat to low, cover with a tight-fitting lid, and simmer for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.

• 6

  While the meat is finishing, combine the cooked quinoa, rinsed black beans, and diced red bell pepper in a medium bowl.

• 7

  Remove the oxtails from the pot and serve them warm over the refreshing quinoa and bean salad, drizzling with a spoonful of the braising liquid.