Braised oxtail with thyme and celery root
Oxtail is among the cheapest things in the butcher window and the cut that rewards time most — three hours turns all that connective tissue into a sauce you could not make from a better cut.
Cook it with Keto Tracker AI
See how it fits the carbs you have left today, log it in one tap when it’s on the plate, and send the ingredients to your shopping list. Free, with no account.
Ingredients
For the whole dish · serves 2
- Oxtail pieces1½ lb
- Celery root7 oz
- Beef stock17 fl oz
- Red wine5 fl oz
- Shallot2
- Thymea small bunch
- Bay leavestwo
- Beef tallow1 oz
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
+4g net · 115 kcal · 20 min · together 10g net, 650 kcal
Method
6 steps · 210 minutes
- Salt the oxtail an hour ahead if you can, and pat it dry just before it goes near the pan.
- Brown the pieces hard in the tallow, in two batches. Crowding the pan steams them, and the color here is most of the finished flavor.
- Soften the shallot in the same fat, then pour in the wine and let it reduce by half, scraping the base as it loosens.
- Return the oxtail with the stock, thyme and bay, cover, and hold it at the barest simmer for three hours.
- Add the celery root in 1 1/4 inch chunks for the last 40 minutes only, so it holds its shape instead of dissolving.
- Lift the meat out, pull it from the bones in large pieces, and skim off whatever fat you do not want before it goes back. There will be plenty.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
All 507 recipes, free in the app.
Every one measured against what you have left today, and logged in one tap.