90 min
Type of dish: Meats
Temperature: Hot
Allergens
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Oxtail 1.5 kg
Garlic, bulb 3.0 ud
Onion 1.5 kg
Carrots 0.25 kg
Leek 2.0 ud
Tomato 0.2 kg
Table salt 5.0 g
Ground white pepper 1.0 g
Plain flour 0.05 kg
Olive oil 0.1 l
Red wine 0.5 l
Brown stock 1.0 l
Onion 0.1 kg
Carrots 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 14.14 g
Saturates 21.08 g
Monounsaturated fatty acids 34.66 g
Polyunsaturated fatty acids 3.72 g
Cholesterol 199.6 mg
Calcium 583.16 mg
Iron 14.33 mg
Zinc 11.37 mg
Vitamin A 986.17 ug
Vitamin C 119.9 g
Folic acid 322.67 ug
Salt (Sodium) 677.83 mg
Sugars 26.92 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.