Braised Oxtail with Vegetables
Ingredients
- 1 oxtail cut into joints
- 1 tbsp cooking oil
- 1 onion chopped
- 2 tsp salt
- freshly ground black pepper to taste
- 2 bay leaves
- 2 whole cloves
- 2 cups meat stock
- 13 oz canned whole tomatoes quartered
- 8 fresh pickling onions
- 2 celery stalks sliced
- 2 large carrots peeled and cut into chunks
- 8 new potatoes
- 1 1/3 cup mushrooms wiped and sliced
- 4 tbsp medium cream sherry
- 4 tsp dried or 3 tbsp chopped fresh parsley
Instructions
- Remove excess fat from oxtail and brown meat in heated cooking oil in a heavy-based saucepan. Add onion and saute until translucent.
- Add seasoning, heated meat stock and tomato, cover with lid, reduce heat and simmer for 3 hours or until meat is tender.
- Add vegetables and sherry and simmer for another 30 minutes.
- Remove bay leaves, then sprinkle with parsley.
Calories: 410 kcal
Carbohydrates: 73 g
Protein: 13 g
Fat: 7g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 5 mg
Sodium: 2008 mg
Potassium: 1797 mg
Fiber: 12 g
Sugar: 24 g
Vitamin A: 6979 IU
Vitamin C: 69 mg
Calcium: 157 mg
Iron: 4 mg