Description
A rich and hearty dish where oxtail is slow-braised in a savory bone broth reduction, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds oxtail
- 4 cups beef bone broth
- 1 cup onion, chopped
- 2 carrots, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, brown the oxtail on all sides over medium-high heat.
- Add in the onions, carrots, and celery. Sauté for a few minutes until softened.
- Stir in the garlic and cook for another minute.
- Pour in the beef bone broth and add bay leaves and thyme.
- Bring to a boil, then cover and transfer to the oven.
- Braise for about 3-4 hours, until the oxtail is tender and falling off the bone.
- Remove the oxtail and set aside. Strain the broth, discarding solids, and return the liquid to the pot.
- Reduce the broth on the stove for about 30 minutes until thickened.
- Serve the oxtail with the reduced broth.
Notes
- For a deeper flavor, marinate the oxtail in red wine overnight.
- Serve over mashed potatoes or polenta for an extra hearty meal.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: main dish
- Method: braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg