Rinse oxtails, and pat dry. Remove and discard silver skin, if necessary. Sprinkle oxtails with salt and pepper.
Cook oxtails in hot oil in a Dutch oven over medium heat 10 minutes on each side or until browned. Transfer oxtails to a 6-qt. slow cooker.
Add broth and next 5 ingredients to slow cooker. Cover and cook on HIGH 6 hours or until meat is tender. Serve over hot cooked grits. Sprinkle with chopped fresh thyme, if desired.
Braised Short Ribs and Vegetables: Substitute 4 lb. beef short ribs, trimmed and cut in half, for oxtails. Proceed with recipe as directed.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	943.41 Kcal (3950 kJ)
Calories from fat	286.6 Kcal
		% Daily Value*
Total Fat	31.84g	49%
Sodium	12306.46mg	513%
Potassium	1651.07mg	35%
Total Carbs	129.48g	43%
Sugars	48.95g	196%
Dietary Fiber	11.57g	46%
Protein	24.74g	49%
Vitamin C	35.7mg	59%
Vitamin A	2.4mg	81%
Iron	1.4mg	8%
Calcium	330.2mg	33%

Amount Per 100 g
Calories	36.45 Kcal (153 kJ)
Calories from fat	11.07 Kcal
		% Daily Value*
Total Fat	1.23g	49%
Sodium	475.53mg	513%
Potassium	63.8mg	35%
Total Carbs	5g	43%
Sugars	1.89g	196%
Dietary Fiber	0.45g	46%
Protein	0.96g	49%
Vitamin C	1.4mg	59%
Vitamin A	0.1mg	81%
Iron	0.1mg	8%
Calcium	12.8mg	33%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

20.7

Points
24

PointsPlus

Good Points

low calorie,
low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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