Oxtail Stew In Wine Recipe


Difficulty LevelEasyHealth IndexAverage
Interest Group


 Oxtails5 Pound, cut into 2 inch pieces (2 Whole)
 Unbleached all purpose flour3⁄4 Cup (12 tbs)
 Olive oil3 Tablespoon (Best Quality)
 Beef stock3 Cup (48 tbs)
 Burgundy wine1 Cup (16 tbs)
 Tomato juice1 Cup (16 tbs)
 Tomato paste3 Tablespoon
 Garlic cloves2 Clove (10 gm), minced
 Bay leaf1
 Dried thyme1 Teaspoon
 Grated nutmeg1⁄2 Teaspoon
 Salt1 Teaspoon
 Freshly ground black pepper1 Teaspoon
 Coarsely chopped yellow onions2 Cup (32 tbs)
 Diced celery1 Cup (16 tbs), diced
 Carrot slices1 Cup (16 tbs), 1/8 inch thick each (Rounds)
 Potatoes8 Medium, cut into thirds
 Chopped fresh parsley1 Tablespoon (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 8070 Calories from Fat 2966

% Daily Value*

Total Fat 331 g508.8%

Saturated Fat 8.2 g40.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3726.1 mg155.3%

Total Carbohydrates 427 g142.2%

Dietary Fiber 51.4 g205.7%

Sugars 51.6 g

Protein 804 g1608.7%

Vitamin A 485.1% Vitamin C 647%

Calcium 61.1% Iron 169.9%

*Based on a 2000 Calorie diet


Dredge oxtails with flour until thoroughly coated.
Shake off excess.
Heat oil in a heavy dutch oven and brown the oxtails well in several batches, setting each batch aside until all are browned; return all oxtails to pot.
Add stock, wine, tomato juice and tomato paste.
Stir in garlic, bay leaf, thyme, nutmeg, salt and pepper.
Add vegetables, immersing them well in the liquid.
Set dutch oven over medium heat.
Bring to a boil, cover, reduce heat, and simmer for 2 hours, or until oxtails are very tender.
Taste and correct seasoning.
Skim fat from sauce, garnish with parsley