Gekochter Ochsenschwanz mit Selleriepüree
Boiled Oxtail with Celeriac Puree
Yes, with a tweak: celeriac puree should be made with cream/butter, not potato. About 10g net carbs per serving, on the higher side for German food, so watch the portion.
What it is
Rich and gelatinous oxtail, slow-boiled until exceptionally tender, served with a creamy celeriac (celery root) puree. The oxtail broth provides a savory, unthickened sauce.
Key ingredients
Oxtail, beef broth, celeriac, heavy cream, butter, leeks, onions, carrots (minimal), bay leaf, thyme, salt, pepper.
How to make it keto
Celeriac puree should be made with cream/butter, not potato. Ensure no sugar in broth. Minimal carrots/leeks are for flavor, not bulk.
Watch out for
Hidden sugars in broth; starch in celeriac puree if not made purely with fats; higher carb vegetables in braising liquid if not minimized.
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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