Directions:
- Coat oxtail pieces with the flour and Cajun seasoning, sear them in 3 tablespoons oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use.
- In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hours.
- Season, to taste, with salt and pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 786.49 Kcal (3293 kJ) | ||
| Calories from fat | 325.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.13g | 56% | |
|---|---|---|---|
| Cholesterol | 40.59mg | 14% | |
| Sodium | 3759.74mg | 157% | |
| Potassium | 502.9mg | 11% | |
| Total Carbs | 67.84g | 23% | |
| Sugars | 8.66g | 35% | |
| Dietary Fiber | 6.29g | 25% | |
| Protein | 19.34g | 39% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 407.4mg | 41% | |
| Amount Per 100 g | |||
| Calories | 88.56 Kcal (371 kJ) | ||
| Calories from fat | 36.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.07g | 56% | |
|---|---|---|---|
| Cholesterol | 4.57mg | 14% | |
| Sodium | 423.33mg | 157% | |
| Potassium | 56.62mg | 11% | |
| Total Carbs | 7.64g | 23% | |
| Sugars | 0.97g | 35% | |
| Dietary Fiber | 0.71g | 25% | |
| Protein | 2.18g | 39% | |
| Vitamin C | 0.5mg | 7% | |
| Iron | 0.3mg | 13% | |
| Calcium | 45.9mg | 41% | |
* 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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