Oxtail Vegetable Stew
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,269 cal. | (60 %) | ||
| Protein | 73 g | (74 %) | ||
| Fat | 91 g | (78 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.3 g | (41 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin K | 55.3 μg | (92 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 31.3 mg | (261 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 145 μg | (48 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 6.6 μg | (220 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 2,813 mg | (70 %) | ||
| Calcium | 177 mg | (18 %) | ||
| Magnesium | 158 mg | (53 %) | ||
| Iron | 9.9 mg | (66 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 13.3 mg | (166 %) | ||
| Saturated fatty acids | 37.4 g | |||
| Uric acid | 517 mg | |||
| Cholesterol | 167 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 ⅕ kilograms Oxtail (Cut into pieces)
- salt
- freshly ground peppers
- 4 yellow onion
- 4 carrots
- 1 small Fennel
- 2 stalks Celery
- 2 garlic cloves
- 3 Tomatoes
- 30 grams clarified butter
- 1 tsp Caper (from a jar)
- 3 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
- 600 milliliters Beef stock
- 350 grams potatoes
- 60 grams Snow peas
- 1 Zucchini
- ½ handful parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse oxtail pieces, pat dry and season with salt and pepper. Peel onions and carrots. Cut two onions into small cubes. Leave remaining onions whole. Cut half of carrots into small cubes, cut remaining carrots into long pieces. Rinse fennel, trim and slice into quarters. Rinse celery and cut into slices. Peel garlic and dice finely. Rinse tomatoes, remove stalks and cut into cubes.
In a saucepan, heat butter and fry oxtail pieces on all sides until browned. Remove and set aside. Then add garlic, onion and finely chopped carrot, celery and fennel to the saucepan and sauté for 3-5 minutes turning occasionally. Add oxtail pieces and tomatoes, stir, add broth, capers, herbs and bay leaf and season with salt and pepper. Simmer over medium heat for 1 1/2-2 hours in the preheated oven. If necessary add more broth.
In the meantime, scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 20 minutes. Drain and rinse in cold water, then drain again. Approximately 15 minutes before end of cooking add remaining carrots. Rinse snow peas and peel. Cut zucchini into bite size pieces and add both to the pot 10 minutes before end of cooking. Rinse parsley, shake dry and chop coarsely. Add parsley to the pot and season to taste, Drain potato mixture and arrange in deep plates. Cover with oxtail mixture and serve.
