Queue de Boeuf Braisée aux Saveurs Provençales (avec Garniture Keto)
Braised Oxtail with Provençal Flavors (Keto Sides)
Yes, with a tweak: omit high-carb root vegetables (carrots, potatoes) traditionally used in the braise. About 9g net carbs per serving, on the higher side for French food, so watch the portion.
What it is
Slow-braised oxtail, cooked until fall-apart tender in a rich, savory sauce infused with red wine, garlic, and Mediterranean herbs. A deeply comforting and traditional dish, served with low-carb vegetables.
Key ingredients
Oxtail, dry red wine, beef broth, olive oil, onions (small amount), garlic, celery, herbs de Provence, bay leaf, tomato paste (small amount), salt, black pepper, celeriac or cauliflower puree for serving.
How to make it keto
Omit high-carb root vegetables (carrots, potatoes) traditionally used in the braise. Ensure no flour is used to thicken the sauce. Serve with a puree of celeriac or cauliflower, or braised greens.
Watch out for
Traditional root vegetables (carrots, potatoes), flour thickeners, large amounts of tomato paste can add carbs.
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.
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