Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

Oxtail is rich, and the gelatin in the bones is a natural thickener, so a little can go a long way. Look for small, leaner pieces (about 1 inch in diameter).

Adam Hickman
Recipe by Cooking Light October 2014

Gallery

Credit: Jennifer Causey; Styling: Missie Neville Crawford

Recipe Summary

hands-on:
25 mins
total:
2 hrs 30 mins
Yield:
Serves 8 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add short ribs and oxtail to pan; cook 10 minutes, browning on all sides. Remove meat from pan; place on a plate.

  • Add onion, shallots, and garlic to pan; cook 3 minutes. Add tomato paste; cook 1 minute. Stir in wine; cook 2 minutes, scraping pan to loosen browned bits. Add meat, stock, and next 6 ingredients (through carrots); bring to a boil. Cover and bake at 300° for 2 hours or until beef is tender. Remove and discard bay leaves and thyme sprigs. Remove meat from bones; shred. Discard bones. Return shredded meat to pan; top with parsley and thyme leaves.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov

Nutrition Facts

328 calories; fat 15.3g; saturated fat 5.5g; mono fat 7.5g; poly fat 1g; protein 19g; carbohydrates 23g; fiber 4g; cholesterol 51mg; iron 3mg; sodium 344mg; calcium 51mg.
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