Description
A rich and hearty slow-cooked oxtail dish with a flavorful bone broth reduction.
Ingredients
Scale
- 2 pounds oxtail
- 4 cups bone broth
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- In a large skillet, sear the oxtail on all sides over medium-high heat.
- Transfer the oxtail to a slow cooker and add the vegetables, garlic, bay leaves, thyme, salt, and pepper.
- Pour the bone broth over the ingredients.
- Cover and cook on low for 8 hours or until the oxtail is tender.
- Remove the oxtail and reduce the broth on the stove until thickened.
- Serve the oxtail with the reduced broth drizzled on top.
Notes
- For best results, chill the dish overnight and skim off the fat before reheating.
- Serve with crusty bread or over mashed potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg