Directions:
- 1. Sprinkle the oxtails with salt and pepper. In a Dutch oven over medium-high heat, brown the oxtails on both sides, 4 minutes each side. Remove the oxtails to a plate and reserve.
- 2. Cook the onions and garlic in the Dutch oven for 2 minutes. Add the tomato paste, juniper, and allspice and cook 2 minutes more. Put the oxtails back into the pan and add the stock and enough water to cover. Bring to a boil, then reduce to a simmer and cook for 1 hour, occasionally skimming the fat from the surface.
- 3. Add the potatoes and celery root and continue to cook until the meat is tender, another 1 1/2 hours. Skim the fat from the surface.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1498.14 Kcal (6272 kJ) | ||
| Calories from fat | 327.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.39g | 56% | |
|---|---|---|---|
| Sodium | 7023.71mg | 293% | |
| Potassium | 6389.59mg | 136% | |
| Total Carbs | 249.37g | 83% | |
| Sugars | 49.27g | 197% | |
| Dietary Fiber | 17.93g | 72% | |
| Protein | 53.15g | 106% | |
| Vitamin C | 185.2mg | 309% | |
| Iron | 736.4mg | 4091% | |
| Calcium | 340.6mg | 34% | |
| Amount Per 100 g | |||
| Calories | 47.06 Kcal (197 kJ) | ||
| Calories from fat | 10.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.14g | 56% | |
|---|---|---|---|
| Sodium | 220.61mg | 293% | |
| Potassium | 200.69mg | 136% | |
| Total Carbs | 7.83g | 83% | |
| Sugars | 1.55g | 197% | |
| Dietary Fiber | 0.56g | 72% | |
| Protein | 1.67g | 106% | |
| Vitamin C | 5.8mg | 309% | |
| Iron | 23.1mg | 4091% | |
| Calcium | 10.7mg | 34% | |
* 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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