Queue de Bœuf Braisée avec Purée de Céleri-Rave et Sauce Céto
Braised Oxtail with Celery Root Mash and Keto Gravy
Yes, with a tweak: replace traditional potato mash with celery root puree. About 10g net carbs per serving, on the higher side for Canadian food, so watch the portion.
What it is
Slow-braised Canadian oxtail, tender and rich, cooked in a deeply savory, keto-friendly red wine reduction. Served atop a creamy celery root mash and drizzled with a rich, un-thickened gravy.
Key ingredients
Oxtail, red wine (dry), beef broth, celery root, heavy cream, butter, onion, garlic, carrots (small amount), celery, bay leaf, thyme, salt, pepper.
How to make it keto
Replace traditional potato mash with celery root puree. Ensure gravy is not thickened with flour, cornstarch, or other starches (request natural reduction or xanthan gum if available). Limit high-carb vegetables in braising liquid (e.g., carrots).
Watch out for
Traditional potato mash. Flour/cornstarch in gravy. High quantities of root vegetables in braising liquid.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Canadian menuAll 349 Canadian dishes ›
