Directions:
- Salt and flour oxtail joints. Brown in hot oil in shallow pan. Add onions, carrot, celery and garlic. Cook 5 minutes, then transfer into 5 quart pot. Pour off fat and add wine to drippings sticking to pan. Cook to reduce wine to half, then pour over oxtails. Add stock, bay leaf and pepper. Cover. Simmer 2 hours or until beef is tender. Remove oxtail. Cook sauce until right consistency. Season to taste, then strain over beef.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 412.87 Kcal (1729 kJ) | ||
| Calories from fat | 212.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.65g | 36% | |
|---|---|---|---|
| Sodium | 4220.05mg | 176% | |
| Potassium | 433.89mg | 9% | |
| Total Carbs | 34.97g | 12% | |
| Sugars | 8.92g | 36% | |
| Dietary Fiber | 1.86g | 7% | |
| Protein | 9.3g | 19% | |
| Vitamin C | 3.4mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 50.62 Kcal (212 kJ) | ||
| Calories from fat | 26.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.9g | 36% | |
|---|---|---|---|
| Sodium | 517.44mg | 176% | |
| Potassium | 53.2mg | 9% | |
| Total Carbs | 4.29g | 12% | |
| Sugars | 1.09g | 36% | |
| Dietary Fiber | 0.23g | 7% | |
| Protein | 1.14g | 19% | |
| Vitamin C | 0.4mg | 6% | |
| Calcium | 10.9mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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