Oxtail with Vegetables and Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,532 cal. | (73 %) | ||
| Protein | 90 g | (92 %) | ||
| Fat | 104 g | (90 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 55.6 μg | (93 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 38.2 mg | (318 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 160 μg | (53 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 25.8 μg | (57 %) | ||
| Vitamin B₁₂ | 8.4 μg | (280 %) | ||
| Vitamin C | 93 mg | (98 %) | ||
| Potassium | 2,969 mg | (74 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 189 mg | (63 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 16.3 mg | (204 %) | ||
| Saturated fatty acids | 43.4 g | |||
| Uric acid | 582 mg | |||
| Cholesterol | 198 mg | |||
| Complete sugar | 15 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
