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Sherried Oxtails Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Oxtails||4 Pound, cut into serving size pieces|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Boiling water||2 Cup (32 tbs)|
|Mushrooms||1⁄2 Pound, sliced|
|Pepper red/2 canned pimientos, drained and sliced||1 , seeded, thinly sliced|
|Onions||2 Large, thinly sliced|
|Garlic||1 Clove (5 gm), mashed|
|Beef bouillon cubes||2|
|Vegetable bouillon cubes||2|
|Curry powder||3 Teaspoon|
|Dry sherry/Tomato juice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 5676 Calories from Fat 2504
% Daily Value*
Total Fat 278 g427.8%
Saturated Fat 30 g150%
Trans Fat 0 g
Cholesterol 125.6 mg
Sodium 7840.1 mg326.7%
Total Carbohydrates 149 g49.7%
Dietary Fiber 27.1 g108.3%
Sugars 37.6 g
Protein 617 g1233.6%
Vitamin A 268.7% Vitamin C 377.2%
Calcium 30% Iron 69.6%
*Based on a 2000 Calorie diet
Coat the oxtails with the flour mixture; reserve remaining flour.
In a large frying pan with a lid, melt the butter.
Brown the floured oxtails in melted butter on all sides.
Add boiling water.
Cover and simmer the oxtails for about an hour.
Stir in the mushrooms, red pepper, onions, garlic, beef and vegetable bouillon cubes, and curry powder.
Cover again and continue cooking for about 2 hours longer, or until meat is very tender.
Blend in sherry or tomato juice and simmer, uncovered, for about 15 minutes longer.
Gradually stir a little of the cooking liquid into the reserved seasoned flour in a small bowl to form a smooth paste; blend flour paste into oxtails and cook, stirring constantly, until thickened and bubbling.