Description
This slow-cooked oxtail dish is enriched with a savory bone broth reduction, perfect for a comforting meal.
Ingredients
Scale
- 3 pounds oxtail
- 4 cups bone broth
- 2 onions, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- In a large skillet, heat olive oil over medium heat and sear oxtail pieces until browned on all sides.
- Transfer oxtail to a slow cooker.
- Add diced onions, garlic, carrots, and celery to the slow cooker.
- Stir in tomato paste, thyme, salt, and pepper.
- Pour bone broth over all ingredients.
- Cook on low for 8 hours or until oxtail is tender.
- Once cooked, remove oxtail and strain the broth, reducing it in a pot if desired.
- Serve oxtail with reduced broth drizzled over the top.
Notes
- For best results, allow the dish to chill overnight and reheat to enhance the flavors.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg