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Braised Oxtail

Incredibly tender meat in a rich sauce — a great one to make for the family! Braised oxtail is a hearty, nourishing, and delicious meat dish. It takes a long time to cook, but that's exactly what gives you meltingly tender meat that falls right off the bone, along with a deep, rich-tasting broth. It comes out fragrant and surprisingly good for you, since oxtail is packed with collagen, iron, and of course protein, while staying relatively low in fat.

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Braised beef tail
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 63 % 12 g
Fats 26 % 5 g
Carbohydrates 11 % 2 g
101 kcal
GI: 100 / 0 / 0
  • We'll cook this in a Dutch oven or a heavy braising pot — a deep, thick-bottomed skillet works too. So, once you've got the right pot, what's next? 1. Start with the prep: — Rinse the oxtail, cut it into large pieces, then pat them dry with paper towels to blot off excess moisture. — Peel the onion, rinse it under cold water, dry it with a paper towel, and cut it in half. Chop the onion however you like — half-moons, quartered rings, or small dice. — Peel the garlic cloves and chop them finely with a knife. Skip the garlic press — mincing by knife gives a much better aroma. — Wash and peel the carrots, then cut them into large chunks. — Open the canned tomatoes; if they're whole, cut them into large pieces too. — Get all your spices ready and measure them out. 2. Now for the cooking itself: — Set the pot over medium heat, add the olive oil, and heat it well. — Add the oxtail pieces to the hot oil and sear them in a single layer, in batches (about 5 minutes per batch to brown both sides lightly). Transfer the seared pieces to a plate. — Add the chopped onion and garlic to the oil left in the pot and cook, stirring, for about 7 minutes, until the onion is soft. — Add the carrot chunks, stir, and cook for 1–2 minutes, then add the tomatoes with their juice and stir again. — Pour in the broth, add the salt and all the spices, stir well, and bring it to a boil. — As soon as it boils, return the seared oxtail, stir, cover, and lower the heat. — Braise on low heat for 2 hours, until the meat is tender and pulls easily from the bones. — Skim off any excess fat and portion the dish onto plates. This meat is great with any side — grains, potatoes, roasted vegetables, or pasta. You can also just serve it with bread and plenty of fresh herbs, sliced fresh vegetables, or a salad. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Broth - 15  kcal/100g
  • Allspice - 263  kcal/100g
  • Cayenne pepper - 318  kcal/100g
  • Ginger Powder - 335  kcal/100g
  • Beef tail - 137  kcal/100g

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