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Braised Oxtails And Vegetables

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  Oxtail 3 Pound, cut into pieces
  Flour 2 Tablespoon
  Fat 2 Tablespoon
  Bay leaves 4
  Peppercorns 8
  Onion 1 Medium, chopped
  Carrots 6 Medium, cut into strips
  Frozen peas 10 Ounce (1 Package)
  Potatoes 6 Medium

Wash oxtail and dry with paper towel.
Roll oxtail in flour; season with salt and pepper.
Melt fat in heavy skillet.
Brown oxtrail in fat; add small amount of water, bay leaves, peppercorns and onion.
Cover and simmer slowly for about 3 hours and 30 minutes, adding water as it cooks down.
When meat is tender, add carrots, peas and potatoes; cook for about 40 minutes or until done.
Transfer oxtail to hot platter; surround with vegetables.
Mix additional flour and water for gravy paste.
Add paste to remaining liquid; stir until thickened.
Season to taste.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3660 Calories from Fat 1290

% Daily Value*

Total Fat 144 g221%

Saturated Fat 52.5 g262.4%

Trans Fat 0 g

Cholesterol 841.5 mg280.5%

Sodium 2406.8 mg100.3%

Total Carbohydrates 311 g103.6%

Dietary Fiber 51.2 g204.8%

Sugars 48.4 g

Protein 282 g564.9%

Vitamin A 1344.9% Vitamin C 490.4%

Calcium 39.3% Iron 94.9%

*Based on a 2000 Calorie diet

Braised Oxtails And Vegetables Recipe