Description
A rich and flavorful dish of tender ox tail braised in butter and infused with thyme.
Ingredients
Scale
- 2 pounds ox tail
- 1/2 cup unsalted butter
- 1 cup chopped onions
- 1 cup chopped carrots
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons fresh thyme leaves
- Salt to taste
- Pepper to taste
Instructions
- Preheat oven to 300°F (150°C).
- In a large Dutch oven, melt the butter over medium heat.
- Add the ox tail and brown on all sides.
- Remove the ox tail and set aside. In the same pot, add onions, carrots, and garlic; sauté until softened.
- Return the ox tail to the pot. Add beef broth, thyme, salt, and pepper.
- Cover the pot and transfer to the oven. Braise for 3 hours or until the meat is tender.
- Remove the pot from the oven and let it sit for a few minutes before serving.
Notes
- This dish can be made a day ahead and reheated for better flavor.
- Serve with crusty bread or over creamy polenta.
- Use a good quality beef broth for deeper flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg