Oxtail Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,932 cal. | (92 %) | ||
| Protein | 136 g | (139 %) | ||
| Fat | 152 g | (131 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 28.8 μg | (48 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 54.5 mg | (454 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 13.8 μg | (460 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 2,734 mg | (68 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 14.3 mg | (95 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 24.8 mg | (310 %) | ||
| Saturated fatty acids | 65.3 g | |||
| Uric acid | 845 mg | |||
| Cholesterol | 306 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 2 ½ kilograms Oxtail (in pieces)
- 2 carrots
- 150 grams Celery root
- 2 onions
- 2 Tomatoes
- 2 Tbsps vegetable oil
- 600 milliliters Beef broth
- 2 sprigs thyme
- 1 bay leaf
- 1 Tbsp Juniper berries
- 2 centiliters Madeira Wine
- salt
- freshly ground peppers
Preparation steps
Rinse the oxtail and pat dry. Rinse and peel the carrots, celery root and onions. Blanch the tomatoes in a pot of boiling water for 10 seconds, drain, peel and cut into pieces. Slice the carrots, cut the celery root and onions into cubes.
Heat the oil in a Dutch oven and brown the oxtail on all sides brown. Add the carrots, celery root and onions and saute briefly. Deglaze with the broth and add the tomatoes. Cover and simmer over low heat, stirring occasionally until the oxtails are tender, about 2 1/2 hours, adding more broth as needed.
After 2 hours of cooking, add the thyme, bay leaf and juniper berries.
Lift the oxtails from the sauce, let cool slightly and cut the meat from the bones.
Skim the fat from the sauce, stir in the Madeira and season with salt and pepper. Return the meat to the pan, stirring to coat, serve in deep dishes.
