- Recipes Home
- Interest Groups
Braised Oxtails And Vegetables Recipe
|Oxtail||3 Pound, cut into pieces|
|Onion||1 Medium, chopped|
|Carrots||6 Medium, cut into strips|
|Frozen peas||10 Ounce (1 Package)|
Serving size: Complete recipe
Calories 5004 Calories from Fat 1814
% Daily Value*
Total Fat 202 g310.4%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 25.5 mg8.5%
Sodium 630.8 mg26.3%
Total Carbohydrates 311 g103.6%
Dietary Fiber 51.2 g204.8%
Sugars 48.4 g
Protein 489 g977.7%
Vitamin A 1344.9% Vitamin C 490.4%
Calcium 39.3% Iron 94.9%
*Based on a 2000 Calorie diet
Roll oxtail in flour; season with salt and pepper.
Melt fat in heavy skillet.
Brown oxtrail in fat; add small amount of water, bay leaves, peppercorns and onion.
Cover and simmer slowly for about 3 hours and 30 minutes, adding water as it cooks down.
When meat is tender, add carrots, peas and potatoes; cook for about 40 minutes or until done.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water for gravy paste.
Add paste to remaining liquid; stir until thickened.
Season to taste.