Nutritional Guidelines (per serving) | |
---|---|
178 | Calories |
5g | Fat |
21g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 Pounds Oxtails (8 Servings) | |
Amount per serving | |
Calories | 178 |
% Daily Value* | |
Total Fat 5g | 7% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 88301mg | 3,839% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 3g | 10% |
Protein 4g | |
Calcium 144mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Oxtails are slowly braised with onion, celery, carrots, garlic, wine, and herbs for a hearty meal.Â
Recipe reprinted with permission from The Frugal Gourmet Cooks Three Ancient Cuisines by Jeff Smith (Wm Morrow).
Ingredients
- 4 pounds oxtails, rubbed with salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup chopped celery
- 1 medium yellow onion, peeled and chopped
- 2 carrots, sliced
- 3 cloves peeled garlic
- 2 shallots, peeled and chopped
- 1 tablespoon chopped parsley
- 1 tablespoon all-purpose flour
- 2-1/2 cups homemade beef stock or use canned
- 1-1/2 cups red wine
- 2 bay leaves
- 1/2 teaspoon dried thyme, whole
- Salt and freshly ground black pepper to taste
Steps to Make It
-
Using a large black frying pan, brown the seasoned oxtails in the olive oil. You will need to do this in about 3 batches.
-
Remove the oxtails to a 6- to 8-quart heavy stove-top pot.
-
Leave the oil in the frying pan and saute the celery, onion, carrots, garlic, shallots, and parsley.
-
When the onions are clear, add the flour and stir in well.
-
Saute a few minutes longer and add the beef stock, bay leaves, and thyme, along with the oxtails.
-
Simmer partially covered for 2 hours, or until tender. Stir occasionally. Add salt and pepper to taste as the dish finishes.​