Oxtail Stew

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Oxtail Stew
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Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
1932
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,932 cal.(92 %)
Protein136 g(139 %)
Fat152 g(131 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A0.9 mg(113 %)
Vitamin D0 μg(0 %)
Vitamin E6.9 mg(58 %)
Vitamin K28.8 μg(48 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂1.1 mg(100 %)
Niacin54.5 mg(454 %)
Vitamin B₆1.4 mg(100 %)
Folate115 μg(38 %)
Pantothenic acid4.2 mg(70 %)
Biotin29.1 μg(65 %)
Vitamin B₁₂13.8 μg(460 %)
Vitamin C14 mg(15 %)
Potassium2,734 mg(68 %)
Calcium79 mg(8 %)
Magnesium160 mg(53 %)
Iron14.3 mg(95 %)
Iodine5 μg(3 %)
Zinc24.8 mg(310 %)
Saturated fatty acids65.3 g
Uric acid845 mg
Cholesterol306 mg
Complete sugar7 g

Ingredients

for
4
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
How healthy are the main ingredients?
thymecarrotonionTomatoJuniper berriessalt

Preparation steps

1.

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.

2.

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.

3.

Lift the oxtails from the sauce, let cool slightly and cut the meat from the bones.

4.

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.