Ingredients
Scale
- 2 tablespoons olive oil
- 3 pounds oxtail
- 1 onion, chopped
- 3 carrots, chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups bone broth
- 1 tablespoon tomato paste
- 2 sprigs thyme
- 2 bay leaves
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Brown the oxtail on all sides, then remove and set aside.
- Add onion, carrots, and celery to the pot and sauté until softened.
- Stir in garlic and cook for another minute.
- Add back the oxtail, bone broth, tomato paste, thyme, and bay leaves.
- Bring to a simmer, cover, and cook on low for 4-5 hours until the meat is tender.
- Season with salt and pepper before serving.
Notes
- For best results, use high-quality bone broth.
- Let the dish rest for a while before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg