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Ingredients
US|METRIC
4 SERVINGS
- 5 lb. oxtails (cut into approx. 1 - 1 1/2 inch slices)
- 2 Tbsp. cooking oil
- 2 1/2 cups yellow onion (sliced)
- 4 cloves garlic (minced)
- 1 tsp. brown sugar
- 1 lb. baby carrots (cut in half lengthways or regular carrots, cut into 3 inch batons)
- 1/2 bunch thyme
- tsp. ground allspice
- 1/4 cup tomato purée
- 2 scotch bonnet chili peppers (sliced - include seeds)
- 2 tsp. coarse salt
- 1 tsp. freshly ground black pepper
- 6 cups water
- salt and ground black pepper (additional)
- 1 cup scallions (sliced)
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NutritionView More
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1910Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1910Calories from Fat1440 |
| % DAILY VALUE |
| Total Fat160g246% |
| Saturated Fat69g345% |
| Trans Fat |
| Cholesterol405mg135% |
| Sodium1740mg73% |
| Potassium1890mg54% |
| Protein100g |
| Calories from Fat1440 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber7g28% |
| Sugars12g |
| Vitamin A320% |
| Vitamin C35% |
| Calcium15% |
| Iron70% |
* 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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