Caribbean-style Oxtail Ragout
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,650 cal. | (79 %) | ||
| Protein | 117 g | (119 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 52.7 μg | (88 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 45.7 mg | (381 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 122 μg | (41 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 24.5 μg | (54 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 2,244 mg | (56 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 21 mg | (263 %) | ||
| Saturated fatty acids | 52.4 g | |||
| Uric acid | 711 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 3 onions
- 2 garlic cloves
- 1 Red chili pepper
- 2 kilograms Oxtail (divided into pieces, ready to cook)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 1 tsp medium hot Mustard
- 600 milliliters Beef broth
- 150 grams green Lentils
- 3 scallions
- ½ tsp ground cilantro
- 1 Tbsp Lime juice
- 1 pinch sugar
Preparation steps
Peel the onions and the garlic, chop the onion finely and cut the garlic into thin slices. Rinse the red chile pepper, cut in half lengthwise, remove seeds and ribs and finely chop.
Rinse the oxtail pieces, pat dry, season with salt and pepper and sear all of the sides in a roasting pan with hot oil. Add the onions, garlic and chile pepper, sauté, stir in the mustard and pour in the broth. Simmer for about 2 hours over medium heat.
Meanwhile, rinse the lentils in a colander and drain.
Rinse the scallions, coarsely chop the white parts and cut the green parts in 2 cm long (approximately 3/4 inch) pieces.
Add the lentils to the roasting pan 40 minutes before the end of the simmer and stir.
Finally, add the scallions, season with salt, pepper, coriander, lime juice and a pinch of sugar and serve, as desired, with rice.
