Ingredients:
- 3 saffron strands (optional)
- 2 cups amontillado sherry wine or 2 cups dry white wine
- 2 cups meat stock (about)
Directions:
- Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside.
- Brown the onion and garlic in the remaining oil until golden.
- Return the oxtails to the pan.
- Add vegetables, herbs and spices and stir to combine.
- Add the sherry and only enough stock to cover the meat.
- Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced.
- If the sauce is still too liquid, uncover and boil rapidly for a few minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.32 Kcal (521 kJ) | ||
| Calories from fat | 27.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.1g | 5% | |
|---|---|---|---|
| Sodium | 1449.3mg | 60% | |
| Potassium | 312.87mg | 7% | |
| Total Carbs | 20.9g | 7% | |
| Sugars | 7.88g | 32% | |
| Dietary Fiber | 2.14g | 9% | |
| Protein | 4.18g | 8% | |
| Vitamin C | 51.2mg | 85% | |
| Vitamin A | 1.1mg | 36% | |
| Iron | 17mg | 95% | |
| Calcium | 50.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 27.6 Kcal (116 kJ) | ||
| Calories from fat | 6.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 5% | |
|---|---|---|---|
| Sodium | 321.7mg | 60% | |
| Potassium | 69.45mg | 7% | |
| Total Carbs | 4.64g | 7% | |
| Sugars | 1.75g | 32% | |
| Dietary Fiber | 0.48g | 9% | |
| Protein | 0.93g | 8% | |
| Vitamin C | 11.4mg | 85% | |
| Vitamin A | 0.2mg | 36% | |
| Iron | 3.8mg | 95% | |
| Calcium | 11.3mg | 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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