90 min
Temperature: Hot
Type of dish: Meats
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Oxtail 1.5 kg
Garlic 3.0 ud
Onion 1.5 kg
Carrot 0.25 kg
Leek 2.0 ud
Tomato 0.2 kg
Table salt 5.0 g
Ground white pepper 1.0 g
Red wine 0.5 l
Brown stock 1.0 l
Onion 0.1 kg
Carrot 0.05 kg
Green leek 0.6 ud
Bones 0.3 kg
Red wine 0.05 l
Water 1.0 l
Elaboration
  • Remove the fat off the tail and cut along the joints.
  • Chop and sauté the vegetables for the seasoning: garlic, carrot, leek and tomato.
  • Add salt and pepper to the meat and brown them in a frying pan.
  • Mix the sealed meat and vegetables, add red wine, wait for the wine to evaporate, add some brown stock and allow it to simmer until the meat is tender.
  • Separate the meat from the sauce and blend the sauce using a blender and a Chinese colander. Cook on high for some minutes and add salt if required.
Nutritional information (1 portion)
Fiber 37.2 g
Saturates 22.78 g
Monounsaturated fatty acids 35.65 g
Polyunsaturated fatty acids 5.3 g
Cholesterol 210.1 mg
Calcium 1073.91 mg
Iron 22.65 mg
Zinc 13.89 mg
Vitamin A 1672.8 ug
Vitamin C 276.25 g
Folic acid 905.99 ug
Salt (Sodium) 739.71 mg
Sugars 81.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.