Directions:
- Wash oxtail, dry it thoroughly, trim off excess fat. Joint it if necessary. Divide the thick parts in half.
- Heat the dripping in a stewpan. Fry the pieces of oxtail until browned all over, then remove them from the pan and put to one side. Fry the onions slowly until browned. Stir in the flour and cook for 1 - 2 minutes. Gradually add the water or stock, then add the seasoning, bouquet garni and spices and stir until boiling. Return the pieces of oxtail to the pan, cover with a tight-fitting lid, reduce the heat and simmer gently for 2 1/2 - 3 hours. Remove the meat and arrange it on a warmed serving dish. Add the lemon juice to the sauce and re-season if required. Strain the sauce and pour it over the oxtail. Garnish with bread croutons, julienne striped of cooked carrot and turnip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 175.49 Kcal (735 kJ) | ||
| Calories from fat | 101.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 17% | |
|---|---|---|---|
| Cholesterol | 8.42mg | 3% | |
| Sodium | 1294.76mg | 54% | |
| Potassium | 93mg | 2% | |
| Total Carbs | 16.06g | 5% | |
| Sugars | 3.98g | 16% | |
| Dietary Fiber | 1.1g | 4% | |
| Protein | 3.22g | 6% | |
| Vitamin C | 4.9mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 45mg | 5% | |
| Amount Per 100 g | |||
| Calories | 45.7 Kcal (191 kJ) | ||
| Calories from fat | 26.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 17% | |
|---|---|---|---|
| Cholesterol | 2.19mg | 3% | |
| Sodium | 337.18mg | 54% | |
| Potassium | 24.22mg | 2% | |
| Total Carbs | 4.18g | 5% | |
| Sugars | 1.04g | 16% | |
| Dietary Fiber | 0.29g | 4% | |
| Protein | 0.84g | 6% | |
| Vitamin C | 1.3mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 11.7mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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