Braised Oxtail with Root Vegetables

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

Braised Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Oxtail with Root Vegetables

Slow-braised oxtail simmered with carrots and parsnips in a rich bone broth until the meat reaches a succulent, fall-off-the-bone tenderness.

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NUTRITION

571kcal
Protein
46.1g
Fat
30.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed oxtail (bone-in)

0 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

1 cup Organic beef bone broth

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Pat the grass-fed oxtail dry with a paper towel and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the oxtail pieces until deeply browned on all sides, then remove them from the pot and set aside on a plate.

  • 4

    In the same pot, add the diced onion, carrots, and parsnips, sautéing for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

  • 6

    Return the oxtail to the pot, pour in the organic beef bone broth, and bring to a gentle simmer.

  • 7

    Cover the pot with a tight-fitting lid, reduce heat to low, and braise for 2.5 to 3 hours until the meat is tender and pulling away from the bone.

Braised Oxtail with Root Vegetables

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

Braised Oxtail with Root Vegetables

YOUR SOLIN GENERATED RECIPE

Braised Oxtail with Root Vegetables

Slow-braised oxtail simmered with carrots and parsnips in a rich bone broth until the meat reaches a succulent, fall-off-the-bone tenderness.

NUTRITION

571kcal
Protein
46.1g
Fat
30.5g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Grass-fed oxtail (bone-in)

0 tbsp Extra virgin olive oil

0.5 cup Carrots

0.5 cup Parsnips

0.5 cup Yellow onion

2 cloves Garlic

1 cup Organic beef bone broth

1 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Pat the grass-fed oxtail dry with a paper towel and season all sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

  • 3

    Sear the oxtail pieces until deeply browned on all sides, then remove them from the pot and set aside on a plate.

  • 4

    In the same pot, add the diced onion, carrots, and parsnips, sautéing for about 5 minutes until the vegetables begin to soften.

  • 5

    Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

  • 6

    Return the oxtail to the pot, pour in the organic beef bone broth, and bring to a gentle simmer.

  • 7

    Cover the pot with a tight-fitting lid, reduce heat to low, and braise for 2.5 to 3 hours until the meat is tender and pulling away from the bone.