Braised beef tails
Beef tails provide a rich flavor, a good level of satiety, and a more collagenous texture compared to regular lean meat. Long simmering makes the meat tender, and the reduced broth serves as a base for other keto dishes and sauces.
Rinse the oxtails (650 g), if necessary, cut the tails into pieces, place them in a pot and cover with water (2 l). Add the onion (60 g), halved, and bay leaf (2 g), bring to a boil, cover with a lid, and simmer on low heat for 2-2.5 hours, until the meat is very tender and starts to easily come off the bone.
Remove the pieces of meat, separate the flesh from the bones, and set it aside. Reduce the broth with onion (60 g) to 400 g to concentrate the flavor; if the onion pieces interfere with the texture, blend the sauce with a blender until smoother.
The cooked meat and reduced broth can be conveniently stored separately and used not only as a standalone dish but also as a base for other recipes. After reheating, the meat should remain tender, and the sauce should be thick and rich.
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