Oxtail Stew
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h.
Ready in
Calories:
1598
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,598 cal. | (76 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.3 mg | (53 %) | ||
| Vitamin K | 35 μg | (58 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 43.8 mg | (365 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 3.6 mg | (60 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 2,361 mg | (59 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 137 mg | (46 %) | ||
| Iron | 12.1 mg | (81 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 19.9 mg | (249 %) | ||
| Saturated fatty acids | 52.3 g | |||
| Uric acid | 696 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 onions
- 2 kilograms Oxtail (cut into small pieces)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 200 milliliters dry Red wine
- 400 milliliters Beef broth
- 3 carrots
- 2 sticks Celery
- 1 Tbsp chopped fresh thyme
- 1 bay leaf
- 4 Juniper berries
- salt
- freshly ground peppers
- 2 pcs Orange peel
- 2 Tbsps chopped fresh parsley
Preparation steps
1.
Peel the onions and finely chop.
2.
Rinse the oxtail pieces, pat dry, season with salt and pepper and sear in hot oil in a roasting pan. Add the onions, sauté, stir in the tomato paste and deglaze with the red wine. Boil the mixture until the liquid is reduced and pour in the broth. Simmer for about 2 hours over medium heat.
3.
Peel and finely dice the carrots. Rinse, trim and thinly slice the celery.
4.
After 1 1/2 hours of cooking, add the vegetables, herbs and spices, and season with salt and pepper.
5.
Season the stew again and serve sprinkled with parsley.
