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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. oxtails (cut into 2" lengths)
- 1/4 cup flour
- salt
- pepper
- 2 Tbsp. salad oil
- 1 medium tomato (peeled and chopped)
- 1 onion (chopped)
- 3 carrots (chopped)
- 2 turnips (chopped)
- 1 clove garlic (crushed)
- 1 bay leaf
- 3 cups beef bouillon
- 1 cup port wine
- 1/2 tsp. black pepper
- 2 leeks (sliced)
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NutritionView More
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1700Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1700Calories from Fat1160 |
% DAILY VALUE |
Total Fat129g198% |
Saturated Fat55g275% |
Trans Fat |
Cholesterol320mg107% |
Sodium1180mg49% |
Potassium1720mg49% |
Protein83g |
Calories from Fat1160 |
% DAILY VALUE |
Total Carbohydrate35g12% |
Dietary Fiber5g20% |
Sugars9g |
Vitamin A170% |
Vitamin C45% |
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)
Adam 4 years ago
It is a bare bones recipe so you can make of it what you want. That being said, oxtail is a VERY fatty cut of meat. Be prepared to drain a TON off fat off of it when you’re done. Also, I would make out The individual bowls and have prep season it themselves with salt and pepper. It could use a good bit more seasoning from the out set.
Still, as a straight base, I think you can do a lot with this.