Ingredients:
- 1/2 cup cajun seasoning
- 1 cup tardio (a sweet, late harvest wine made from the torrentes grape), preferred brand, santa julia
- 3 italian frying peppers, cut into large pieces
- 1 cup pisco (a latin american grape brandy, similar to grappa)
Directions:
- Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 2 tablespoons oil and remove from the pan. Degrease the pan, deglaze with tardio, and reserve for later use.
- In a separate pot, heat 1 tablespoon oil and caramelize the onions, carrot, celery, and frying peppers, then deglaze with the red wine. Add the oxtail to the vegetables and then the reserved tardio. Add in the tomatoes, chipotles, pisco, bay leaves, and thyme, and stew for approximately 3 hours.
- Season, to taste, with salt and pepper and serve with yellow rice
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2123.65 Kcal (8891 kJ) | ||
| Calories from fat | 736.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.82g | 126% | |
|---|---|---|---|
| Sodium | 14352.69mg | 598% | |
| Potassium | 1547.33mg | 33% | |
| Total Carbs | 266.34g | 89% | |
| Sugars | 33.52g | 134% | |
| Dietary Fiber | 24.51g | 98% | |
| Protein | 45.31g | 91% | |
| Vitamin C | 17.3mg | 29% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 9.7mg | 54% | |
| Calcium | 747.5mg | 75% | |
| Amount Per 100 g | |||
| Calories | 68.23 Kcal (286 kJ) | ||
| Calories from fat | 23.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 126% | |
|---|---|---|---|
| Sodium | 461.13mg | 598% | |
| Potassium | 49.71mg | 33% | |
| Total Carbs | 8.56g | 89% | |
| Sugars | 1.08g | 134% | |
| Dietary Fiber | 0.79g | 98% | |
| Protein | 1.46g | 91% | |
| Vitamin C | 0.6mg | 29% | |
| Iron | 0.3mg | 54% | |
| Calcium | 24mg | 75% | |
* 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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