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9Ingredients
75Minutes
1480Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. oxtail
- 1 onion (large, diced)
- 4 cloves garlic (minced)
- 4 large carrots (diced)
- 2 cups spinach
- 2 cups baby kale
- 3 cups beef broth
- pepper
- salt
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NutritionView More
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1480Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1480Calories from Fat1110 |
| % DAILY VALUE |
| Total Fat123g189% |
| Saturated Fat54g270% |
| Trans Fat |
| Cholesterol320mg107% |
| Sodium1160mg48% |
| Potassium1630mg47% |
| Protein81g |
| Calories from Fat1110 |
| % DAILY VALUE |
| Total Carbohydrate15g5% |
| Dietary Fiber4g16% |
| Sugars5g |
| Vitamin A320% |
| Vitamin C60% |
| Calcium15% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
T 2 years ago
I truly enjoyed it. I selected this one because of the photo. Both photo and taste reminds me of my mom’s oxtail stew. I did not have Kale and I skipped the Garlic that prevents inflammation for me. I added (3) large tomatoes from the garden, removing the skins and cutting them up. I used ground peppercorns to amp up flavor and the roasted better than beef paste in the stew in place of beef bouillon. Thanks for sharing!