Directions:
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Spread oxtails on a shallow roasting pan.
- Roast at 450 degrees F (230 degrees C) for 45 minutes.
- Drain off fat, reserving about 2-3 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned.
- Heat stirring constantly to dissolve browned bits.
- Set aside.
- In a large dutch oven, gently saute onion, carrots, parsnip, garlic, mushrooms and turnip in reserved fat until soft, about 10 minutes.
- Add browned oxtails.
- Drizzle brandy over the saute mixture.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water.
- Add bay leaf, thyme, barley, salt, and pepper.
- Bring to boil, then reduce heat.
- Cover and simmer slowly for 2-3 hours.
- Adjust seasonings to your taste.
- 6 - 8 servings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.48 Kcal (2556 kJ) | ||
| Calories from fat | 254.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.31g | 44% | |
|---|---|---|---|
| Cholesterol | 210.52mg | 70% | |
| Sodium | 1240.94mg | 52% | |
| Potassium | 688.28mg | 15% | |
| Total Carbs | 17.19g | 6% | |
| Sugars | 2.16g | 9% | |
| Dietary Fiber | 3.38g | 14% | |
| Protein | 64.1g | 128% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 73.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 138.07 Kcal (578 kJ) | ||
| Calories from fat | 57.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 44% | |
|---|---|---|---|
| Cholesterol | 47.61mg | 70% | |
| Sodium | 280.65mg | 52% | |
| Potassium | 155.66mg | 15% | |
| Total Carbs | 3.89g | 6% | |
| Sugars | 0.49g | 9% | |
| Dietary Fiber | 0.76g | 14% | |
| Protein | 14.5g | 128% | |
| Vitamin C | 1.1mg | 8% | |
| Iron | 0.1mg | 4% | |
| Calcium | 16.6mg | 7% | |
* 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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