braised oxtail

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braising oxtail

braising oxtails

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guar gum

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ox tails

oxtail braised

LOW-CARB BRAISED OX TAILS

Name: LOW-CARB BRAISED OX TAILS
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 6
Cuisine: Soul Food
Ingredients: 2 lb. oxtails (bone-in); 2 cups beef broth; 1/3 cup butter; 2 tbs. soy sauce; 1 tbs. fish sauce; 3 tbs. tomato paste; 1 tsp. onion powder; 1 tsp. minced garlic; 1/2 tsp. ground ginger; 1 tsp. dried thyme; Salt and pepper to taste; 1/2 tsp. Cape Crystal guar gum

August 8, 2023

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Indulge in a culinary delight that marries rich flavors with health-conscious choices with our Recipe for Low-Carb Braised Oxtails. This dish reimagines the classic oxtail braised to perfection, transforming it into a diabetic-friendly option without compromising on taste. Through the art of braising oxtails, we've harnessed the essence of tenderness and depth while keeping it low in carbs. A secret lies in the incorporation of guar gum, a natural thickening agent, which eliminates the need for traditional flour while maintaining the velvety texture of the sauce. Embrace a dish that caters to your well-being without sacrificing the pleasure of savoring succulent, fall-off-the-bone oxtail, all in a reduced-carb form that's both satisfying and kind to your dietary needs.

About the Author

Ed is the founder of Cape Crystal Brands, editor of the Beginner’s Guide to Hydrocolloids, and a passionate advocate for making food science accessible to all. Discover premium ingredients, expert resources, and free formulation tools at capecrystalbrands.com/tools.

— Ed

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LOW-CARB BRAISED OX TAILS

Rated 4.0 stars by 1 users

Servings

6

Prep Time

20 minutes

Cook Time

7 hours 5 minutes

Calories

490

Indulge in a culinary delight that marries rich flavors with health-conscious choices with our Recipe for Low-Carb Braised Oxtails. This dish reimagines the classic oxtail braised to perfection, transforming it into a diabetic-friendly option without compromising on taste. Through the art of braising oxtails, we've harnessed the essence of tenderness and depth while keeping it low in carbs. A secret lies in the incorporation of guar gum, a natural thickening agent, which eliminates the need for traditional flour while maintaining the velvety texture of the sauce. Embrace a dish that caters to your well-being without sacrificing the pleasure of savoring succulent, fall-off-the-bone oxtail, all in a reduced-carb form that's both satisfying and kind to your dietary needs.

Author:

Chef Marvel Cook

Ingredients

2 lb. oxtails (bone-in)
2 cups beef broth
1/3 cup butter
2 tbs. soy sauce
1 tbs. fish sauce
3 tbs. tomato paste
1 tsp. onion powder
1 tsp. minced garlic
1/2 tsp. ground ginger
1 tsp. dried thyme
Salt and pepper to taste
1/2 tsp. Cape Crystal guar gum

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Directions

STEP 1: Heat up the beef broth on the stove and mix in the soy sauce, fi sh sauce, tomato paste, and butter.
STEP 2: Transfer to the slow cooker once mixed together and hot, then place the oxtails inside as well.
STEP 3: Season the oxtails and broth with onion powder, minced garlic, ground ginger, dried thyme, and salt and pepper to taste.
STEP 4: Set the cooker and forget it: cook on low for 6-7 hours.
STEP 5: Once cooked, remove the oxtail from the slow cooker and set aside on paper towels to drain (if you are going to serve them dry).
STEP 6: Using an immersion blender, blend together the leftover juices in the slow cooker. Add guar gum while blending to make a cohesive and thickened sauce.

Recipe Note

Knobby and fatty, with protruding discs of marrow, oxtails turn off a good many home cooks before they even get started. But step right up, your new favorite braised dish is here. The deliciousness of these braised oxtails can't be overstated.

Nutrition

Serving Size: 1 serving (100g)
per serving: Calories; 490

Amount/Serving % Daily Value

Carbs: 3.1 grams; 1%
Cholesterol: 194 milligrams; 65%
Fat: 30.8 grams; 39%
Fiber: 0.5 grams; 2%
Protein: 49.3 grams
Saturated Fat: 14.6 grams; 73%
Sodium: 1161 milligrams; 50%
Sugar: 1.6 grams
Vitamin D: 7 micrograms; 35%
Calcium: 44 milligrams; 3%
Iron: 7 milligrams; 38%
Potassium: 182 milligrams; 4%

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