Oxtail Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,754 cal. | (84 %) | ||
| Protein | 84 g | (86 %) | ||
| Fat | 141 g | (122 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 21 mg | (175 %) | ||
| Vitamin K | 31.4 μg | (52 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 34.1 mg | (284 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 25 μg | (56 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 2,077 mg | (52 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 15.4 mg | (193 %) | ||
| Saturated fatty acids | 52.2 g | |||
| Uric acid | 548 mg | |||
| Cholesterol | 220 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 2 stalks Celery
- 2 carrots
- 1 yellow onion
- 2 Oxtail (sliced or cut into pieces)
- salt
- freshly ground peppers
- 30 grams clarified butter
- 1 Tbsp Tomato paste
- 2 bay leaves
- 1 mashed garlic clove
- 2 sprigs thyme
- 500 milliliters dry Red wine
- 2 liters Beef stock
- 2 Tbsps Pastry flour
- 2 Tbsps softened butter
Preparation steps
Step 1:
Rinse and peel celery. Peel carrots and onion. Rinse and pat dry meat, season with salt and pepper.
Step 2:
Heat butter in a saucepan, brown meat on all sides on high heat. Remove from pan and set aside.
Step 3:
Cut celery, carrots and onion into small cubes.
Step 4:
Saute vegetables in the same pot for about 2-3 minutes, stirring.
Step 5:
Add tomato paste and spices, saute briefly.
Step 6:
Return oxtail pieces to the pan and deglaze pan with some wine, simmer until almost all liquid has evaporated and add remaining wine.
Step 7:
Add broth and simmer for about 1 1/2-2 hours on medium heat.
Step 8:
Remove oxtail pieces from the pan, using a slotted spoon, and keep warm.
Step 8:
Strain sauce through a fine sieve, squeezing vegetables well. Bring sauce to a boil and add a little flour butter (1:1 proportion) to thicken the sauce, if desired. Season with salt and pepper. Return meat to the pan and heat through. Serve.
