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16Ingredients
80Minutes
930Calories
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Ingredients
US|METRIC
9 SERVINGS
- 2.5 kilograms oxtail (chopped into 4cm chunks, ask your butcher to do this)
- sea salt
- ground black pepper (freshly)
- olive oil
- 2 leeks (medium)
- 2 stalks celery
- 4 carrots (medium)
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 4 fresh bay leaves
- 4 cloves
- 2 Tbsp. plain flour
- 400 grams plum tomatoes (tins of)
- 275 mL porter (or red wine)
- 1 liter beef stock (organic)
- worcestershire sauce
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NutritionView More
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930Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories930Calories from Fat690 |
% DAILY VALUE |
Total Fat77g118% |
Saturated Fat34g170% |
Trans Fat |
Cholesterol195mg65% |
Sodium540mg23% |
Potassium1110mg32% |
Protein51g |
Calories from Fat690 |
% DAILY VALUE |
Total Carbohydrate11g4% |
Dietary Fiber2g8% |
Sugars5g |
Vitamin A110% |
Vitamin C20% |
Calcium8% |
Iron35% |
* 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(2)
Nadine W. 2 years ago
It IS insanely good! It's a relatively easy recipe and I love the feedback from the family.
Other oxtail stew recipes have paled in comparison. Delicious and satisfying.
It is a fact that stews taste even better the next day. Sadly, leftovers have never made it to the next day... :)
Andrew G. 6 years ago
A great oxtail recipe. I boil the mean for 10 minutes before putting in the oven. I find this renders the fat and removes a large amount of oil from the meat, making the final dish less oily.