Oxtail with Vegetables and Mashed Potatoes

0
Average: 0 (0 votes)
(0 votes)
Oxtail with Vegetables and Mashed Potatoes
share Share
print
bookmark_border Copy URL
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
1532
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie1,532 cal.(73 %)
Protein90 g(92 %)
Fat104 g(90 %)
Carbohydrates51 g(34 %)
Sugar added0 g(0 %)
Roughage7.9 g(26 %)
Vitamin A1.9 mg(238 %)
Vitamin D0.1 μg(1 %)
Vitamin E5.3 mg(44 %)
Vitamin K55.6 μg(93 %)
Vitamin B₁0.7 mg(70 %)
Vitamin B₂0.8 mg(73 %)
Niacin38.2 mg(318 %)
Vitamin B₆1.3 mg(93 %)
Folate160 μg(53 %)
Pantothenic acid3.8 mg(63 %)
Biotin25.8 μg(57 %)
Vitamin B₁₂8.4 μg(280 %)
Vitamin C93 mg(98 %)
Potassium2,969 mg(74 %)
Calcium195 mg(20 %)
Magnesium189 mg(63 %)
Iron11.5 mg(77 %)
Iodine23 μg(12 %)
Zinc16.3 mg(204 %)
Saturated fatty acids43.4 g
Uric acid582 mg
Cholesterol198 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
400 grams carrots
2 onions
1 stalk Celery
1 Kohlrabi
1 Parsnip
2 garlic cloves
salt
1 ½ kilograms Oxtail (in pieces)
3 Tbsps Pastry flour
1 tsp cayenne pepper
1 tsp ground paprika (sweet)
1 tsp mustard powder
4 Tbsps Canola oil
2 bay leaves
1 tsp Juniper berries
2 sprigs thyme
1 Tbsp Tomato paste
250 milliliters strong Red wine
1 tsp Worcestershire sauce
500 milliliters Beef broth
For the mashed potatoes
600 grams starchy potatoes
150 milliliters milk
20 grams butter
salt
Nutmeg (freshly grated)
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
potatocarrotCeleryTomato pasteparsleythyme

Preparation steps

1.

Preheat the oven to 160°C (approximately 320°F). Rinse, peel and coarsely chop the carrots, onions, celery, turnip and parsnip. Peel the garlic and crush with 1 teaspoon of salt in a mortar. Rinse and pat dry the oxtail and remove excess fat. Mix the flour with the cayenne pepper, paprika and mustard powder and place the meat in the mixture, flipping to completely coat it. Tap off any excess flour mixture from the meat. Heat the oil in a large dutch oven. Brown the meat in it, then remove it from the dutch oven. Place the vegetables in the dutch oven and fry. Add bay leaves, slightly crushed juniper berries, thyme and tomato paste and let fry for 5-8 minutes, or until light brown. If necessary, sprinkle remaining flour over everything and stir. Pour in the wine, worcester sauce and place the meat back in. Pour in the broth and bring to a boil. Cover the dutch oven and simmer for about 2.5 hours in the oven. Stir occasionally and if necessary, pour in more broth.

2.

For the mashed potatoes: Rinse the potatoes and steam for about 30 minutes. Let the moisture evaporate, then peel, squeeze through a ricer and soak with hot milk. Stir in the butter and season with salt and nutmeg.

3.

Remove the oxtail from the oven and add the vegetables and sauce. Thicken the sauce as desired with some cornstarch mixed with cold water. Sprinkle with parsely and serve with the mashed potatoes.