Directions:
- Wash oxtails. Pat dry with paper towel. Combine flour, salt and pepper. Coat oxtails in mixture. In Dutch oven, brown oxtails in heated oil, stirring until brown on all sides; drain all but a few tablespoons of fat.
- Add onion and garlic and cook for 3 minutes, or until onion is tender. Add broth, cooking wine, tomato paste, chopped tomato, carrot, parsley and bay leaf. Bring to boil. Reduce heat, cover and simmer about 2 1/2 hours or until meat is almost tender. Remove carrot and bay leaf. Add salt and pepper to taste. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 163.68 Kcal (685 kJ) | ||
| Calories from fat | 83.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.24g | 14% | |
|---|---|---|---|
| Sodium | 1058.2mg | 44% | |
| Potassium | 210.82mg | 4% | |
| Total Carbs | 15.71g | 5% | |
| Sugars | 3.92g | 16% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 2.92g | 6% | |
| Vitamin C | 4.3mg | 7% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.7mg | 4% | |
| Calcium | 37.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.9 Kcal (288 kJ) | ||
| Calories from fat | 34.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.89g | 14% | |
|---|---|---|---|
| Sodium | 445.41mg | 44% | |
| Potassium | 88.74mg | 4% | |
| Total Carbs | 6.61g | 5% | |
| Sugars | 1.65g | 16% | |
| Dietary Fiber | 0.54g | 5% | |
| Protein | 1.23g | 6% | |
| Vitamin C | 1.8mg | 7% | |
| Iron | 0.3mg | 4% | |
| Calcium | 15.7mg | 4% | |
* 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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