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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. oxtails (separated at joints)
- salt
- pepper
- olive oil (for cooking)
- 1 yellow onion (cut into ½-inch pieces)
- 2 leeks (large, sliced crosswise into ½-inch pieces)
- 2 celery stalks (cut into ½-inch pieces)
- 4 carrots (cut into ½-inch pieces)
- 2 Tbsp. tomato paste
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 inches rosemary (length of, on stem)
- 1 1/2 cups beef broth
- 4 cups red wine (hearty)
- 1 1/2 cups all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups milk
- 2 Tbsp. butter (melted)
- 1/4 cup chopped parsley
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NutritionView More
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2010Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories2010Calories from Fat1220 |
| % DAILY VALUE |
| Total Fat136g209% |
| Saturated Fat60g300% |
| Trans Fat |
| Cholesterol345mg115% |
| Sodium1720mg72% |
| Potassium2100mg60% |
| Protein89g |
| Calories from Fat1220 |
| % DAILY VALUE |
| Total Carbohydrate67g22% |
| Dietary Fiber6g24% |
| Sugars14g |
| Vitamin A230% |
| Vitamin C35% |
| Calcium50% |
| Iron80% |
* 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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