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Sherried Oxtails

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  Flour 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Paprika 3 Teaspoon
  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)

Blend the flour, salt, and paprika.
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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 228 Calories from Fat 106

% Daily Value*

Total Fat 12 g18.2%

Saturated Fat 5.1 g25.6%

Trans Fat 0 g

Cholesterol 71.4 mg23.8%

Sodium 600.5 mg25%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.6 g6.4%

Sugars 2.2 g

Protein 20 g40.2%

Vitamin A 15.8% Vitamin C 22.2%

Calcium 1.8% Iron 4.1%

*Based on a 2000 Calorie diet

Sherried Oxtails Recipe