Recipe Details
Ingredients
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3poundsbeef oxtails
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2tablespoonsall-purpose flour
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2tablespoonsvegetable oil
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3largetomatoes, chopped, divided
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½cupred wine
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5cupswater, or as needed
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1largeyellow onion, cut into 1/2 inch pieces
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3mediumcarrots, cut into 1/2 inch pieces
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1(14 ounce) canbeef broth
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3tablespoonstomato paste
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2tablespoonssoy sauce
Cooking Directions
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Coat oxtails in flour.
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Heat oil in a Dutch oven over medium-high heat. Add oxtails and brown for 2 to 3 minutes per side. Stir in two chopped tomatoes and wine, then add enough water to cover meat. Bring to a boil, then reduce the heat to low. Cover and cook for 3 hours, adding additional water if the liquid becomes too low.
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Skim some fat from the top and transfer to a skillet. Add onion and sauté until golden brown, about 8 minutes. Stir in remaining chopped tomato and carrots; cook for 3 minutes. Stir in beef broth, tomato paste, and soy sauce; bring to a boil.
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Remove onion mixture from the heat, and pour into the Dutch oven. Cook for 20 minutes, adding more water if the liquid becomes too low.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories671 | |
% Daily Value * | |
Total Fat 36g |
46% |
Saturated Fat 14g |
68% |
Cholesterol 250mg |
83% |
Sodium 1045mg |
45% |
Total Carbohydrate 13g |
5% |
Dietary Fiber 3g |
10% |
Total Sugars 6g |
|
Protein 72g |
145% |
Vitamin C 17mg |
19% |
Calcium 73mg |
6% |
Iron 10mg |
54% |
Potassium 895mg |
19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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