Braised Oxtail with Vegetables

Braised Oxtail with Vegetables

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Servings: 3
Calories: 410

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
Ingredients Offal, Oxtail
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