Braised Oxtails
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Oxtails braised low and slow until fall-apart tender in a rich, savory wine-based sauce with aromatics and herbs. Deeply luxurious and intensely flavored comfort food that rewards patience.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3-4 pounds (1.5-2kg) oxtails, (excess fat trimmed)
- salt and pepper (to taste)
- 1 teaspoon (1-2g) minced thyme
- 1 teaspoon (5g) minced garlic
- 1-2 tablespoons (15-30ml) cooking oil
- 1 large onion, (diced)
- 2 large stalks celery, (chopped (about ½ cup))
- 1 large carrot, (peeled and diced)
- 2 bay leaves
- 1 tablespoon (15g) minced garlic
- 3 teaspoons (4-5g) minced thyme
- 2 tablespoons (30g) tomato paste
- 1 cup (236ml) dry red wine ((or extra beef broth))
- 1 tablespoon (15ml) Worcestershire sauce
- 1-2 teaspoons (3-7g) beef bouillon powder ((optional))
- 3 cups (710ml) or more beef broth (or water)
- salt (to taste)
- 2 tablespoons chopped parsley (or green onions)
At a glance
PER SERVING · TIME 200M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 3h
- Sodium
- 1869mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1016mg
- Calcium
- 71mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1869MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.