Description
A rich and savory slow-braised oxtail dish cooked in a flavorful bone broth reduction.
Ingredients
Scale
- 3 pounds oxtail
- 4 cups beef bone broth
- 1 large onion, chopped
- 2 carrots, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Season the oxtail with salt and pepper.
- In a large pot, heat olive oil over medium heat and brown the oxtail on all sides.
- Remove the oxtail and set aside. Add the onions, carrots, and garlic to the pot and sauté until softened.
- Add the oxtail back into the pot along with the bone broth, bay leaves, and bring to a boil.
- Reduce heat to low, cover, and let it simmer for 3-4 hours until the oxtail is tender.
- Remove the oxtail and strain the broth, reducing it until thickened if necessary.
- Serve the oxtail with the reduced broth poured over the top.
Notes
- For an extra depth of flavor, add a splash of red wine to the broth.
- This dish pairs well with mashed potatoes or a crusty bread.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 oxtail piece with broth
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 60mg
Keywords: oxtail, bone broth, slow-braised, savory, comfort food