Directions:
- Place first 7 ingredients in a 6-qt. slow cooker.
- Toss oxtails with salt and pepper. Sprinkle with flour; toss to coat. Cook oxtails, in 2 batches, in hot oil in a large skillet over medium heat 3 to 4 minutes on each side or until well browned. Transfer oxtails to slow cooker, reserving drippings in skillet.
- Add wine to reserved drippings in skillet; cook 1 minute, stirring to loosen brown bits from bottom of skillet. Whisk in tomato paste; cook, stirring often, 2 minutes. Pour over oxtails.
- Cover and cook on LOW 5 to 6 hours. Add mushrooms; cook 1 more hour.
- Remove oxtails and vegetables using a slotted spoon. Discard bay leaves and herbs. Skim fat from juices in slow cooker; season with salt and pepper. Serve immediately over oxtails, vegetables, and hot cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1620.27 Kcal (6784 kJ) | ||
| Calories from fat | 462.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 51.36g | 79% | |
|---|---|---|---|
| Sodium | 15250.71mg | 635% | |
| Potassium | 2489.39mg | 53% | |
| Total Carbs | 178.77g | 60% | |
| Sugars | 49.07g | 196% | |
| Dietary Fiber | 14.27g | 57% | |
| Protein | 34.02g | 68% | |
| Vitamin C | 47.2mg | 79% | |
| Vitamin A | 1.2mg | 41% | |
| Iron | 2.6mg | 14% | |
| Calcium | 432.6mg | 43% | |
| Amount Per 100 g | |||
| Calories | 48.21 Kcal (202 kJ) | ||
| Calories from fat | 13.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.53g | 79% | |
|---|---|---|---|
| Sodium | 453.81mg | 635% | |
| Potassium | 74.08mg | 53% | |
| Total Carbs | 5.32g | 60% | |
| Sugars | 1.46g | 196% | |
| Dietary Fiber | 0.42g | 57% | |
| Protein | 1.01g | 68% | |
| Vitamin C | 1.4mg | 79% | |
| Iron | 0.1mg | 14% | |
| Calcium | 12.9mg | 43% | |
* 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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