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Ingredients
Braised Oxtails
- Ingredients
- 2 kilograms Oxtail (Cut in pieces)
- salt
- freshly ground peppers
- 4 yellow onion
- 3 carrots
- 3 sprigs thyme
- 1 sprig rosemary
- 30 grams clarified butter
- 1 bay leaf
- 600 milliliters Beef stock
- 3 slices white bread
- 1 Tbsp butter
Preheat the oven to 180°C (approximately 350°F).
Rinse the oxtail pieces, pat dry and season with salt and pepper. Peel the onions and carrots. Cut the onions into wedges and the carrots into slices. Rinse the herbs and shake dry.
In a Sutch oven, heat the butter and brown the oxtail pieces all over. Remove and set aside. Put the vegetables into the drippings and sauté 3-5 minutes, stirring occasionally. Add the oxtail to the pan along with the stock, herbs and bay leaf. Season with salt and pepper and bake until the oxtails are tender, 1 1 / 2-2 hours If necessary added a little more broth.
Heat some butter in a skillet, cut the bread into small cubes and saute until golden brown. Drain on paper towels.
Stir the bread into the pan with the meat and vegetables, season with salt and pepper and serve.
(Percentage of daily recommendation)
| Calorie | 1,850 cal. | (88 %) | ||
| Protein | 114 g | (116 %) | ||
| Fat | 141 g | (122 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |