Lunch: Braised Ox Joints
Ingredients
15 pounds ox joints, fat trimmed
3 pounds canned tomato fillets
2 pounds carrots, sliced
2 pounds onions, sliced
2 cups tomato paste
2 1/2 tablespoons salt
1 tablespoon fresh thyme leaves
1 to 2 ounces garlic powder
1/2 teaspoon ground black pepper
4 sprigs parsley
1 clove garlic
Instructions
Preheat a convection oven to 350 degrees F. Place the ox joints in a pan and cook for about 30 minutes. Add 8 cups water, the tomato fillets, carrots, onions, tomato paste, salt, thyme, garlic powder, pepper, parsley and garlic to the pan with the ox joints. Return the pan to the oven for 3 hours. Serve the ox joints with the carrots, onions and some of the cooking liquid. This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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Nutrition Facts
Serving Size: 15
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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