Oxtail Ragout
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
1724
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,724 cal. | (82 %) | ||
| Protein | 113 g | (115 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 38 μg | (63 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 46.6 mg | (388 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 26.3 μg | (58 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 2,952 mg | (74 %) | ||
| Calcium | 105 mg | (11 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 13.5 mg | (90 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 20.6 mg | (258 %) | ||
| Saturated fatty acids | 52.3 g | |||
| Uric acid | 722 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 2 garlic cloves
- 2 kilograms Oxtail (divided into pieces)
- 1 Tbsp Pastry flour
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 400 milliliters Beef broth
- 3 carrots
- 2 stalks Celery
- 1 Tbsp freshly chopped thyme
- 1 bay leaf
- 4 Juniper berries
- salt
- 600 grams waxy potatoes
- freshly ground peppers
- 2 Tbsps coarsely chopped parsley
Preparation steps
1.
Peel and mince onions and garlic.
2.
Rinse oxtail, pat dry, season with salt and pepper, sprinkle with flour and sear in hot oil in a roasting pan. Add onions and garlic, sauté, stir in tomato paste and deglaze with red wine. Bring to a boil and add broth. Simmer for about 2 hours over medium heat.
3.
Meanwhile, peel and dice carrots. Rinse and slice celery.
4.
After 1 1/2 hours of cooking time, add vegetables, herbs and spices and season with salt and pepper.
5.
Peel potatoes and cut into large chunks. Boil in salted water for 20-25 minutes. Remove from heat and drain.
6.
Season stew, stir in parsley and serve with potatoes.
