|Oxtail||3 Pound, disjointed|
|Flour||2 Tablespoon, for dredging|
|Diced carrots||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|White onions||12 Small, peeled|
|Dry red wine||2 Cup (32 tbs)|
|Beef stock/Beef consomm||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Ground black pepper||To Taste|
1. Preheat oven to moderate (350° F.).
2. Have the oxtail disjointed and roll in flour seasoned with salt and pepper. Brown the meat in the shortening in a hot skillet and transfer it to a casserole.
3. Add the carrots, garlic and onions to the pan and brown well. Transfer to the casserole and add the wine and seasonings. Add enough beef stock to barely cover and sprinkle with salt and pepper.
4. Cover and bake two and one-half to three hours, or until the meat is tender. If desired, saute the mushrooms in a little butter and add to the casserole for the last half hour of cooking.
Serving size: Complete recipe
Calories 4040 Calories from Fat 1413
% Daily Value*
Total Fat 158 g243.2%
Saturated Fat 55 g274.8%
Trans Fat 5.9 g
Cholesterol 816 mg272%
Sodium 2861.6 mg119.2%
Total Carbohydrates 256 g85.3%
Dietary Fiber 35 g140.1%
Sugars 84.3 g
Protein 270 g540.1%
Vitamin A 480.8% Vitamin C 290.7%
Calcium 55.2% Iron 57.3%
*Based on a 2000 Calorie diet