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Oxtail Casserole Recipe
|Oxtails||2 , cut in 2-inch lengths|
|Garlic||1 Clove (5 gm), finely chopped|
|Onions||4 Medium, sliced|
|Beef broth||3 Cup (48 tbs)|
|Green pepper||1 Medium, chopped|
|Tomatoes||2 Cup (32 tbs), peeled and diced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Pearl barley||2 Tablespoon|
|Ground pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 5873 Calories from Fat 2470
% Daily Value*
Total Fat 275 g423.3%
Saturated Fat 16.8 g84%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 4373.4 mg182.2%
Total Carbohydrates 126 g41.9%
Dietary Fiber 23.6 g94.4%
Sugars 50.2 g
Protein 677 g1353.9%
Vitamin A 140.4% Vitamin C 452.5%
Calcium 35.9% Iron 39.1%
*Based on a 2000 Calorie diet
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.