|Oxtails||4 Pound, cut into pieces|
|Onions||2 , thinly sliced|
|Carrot||1 , pared and sliced|
|Potatoes||3 , peeled and cubed|
|Thyme leaf||1⁄2 Teaspoon|
|Beef broth||1 Cup (16 tbs)|
|Water/Red wine||1⁄4 Cup (4 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Place oxtails on broiler rack and broil for 15 to 20 minutes to brown and remove fat; drain.
Place browned oxtails in crock pot.
Add all remaining ingredients except flour, water and parsley; stir well and push vegetables down to be covered and moistened by broth.
Cover and cook on low setting for 10 to 12 hours.
One hour before serving, turn to high setting.
Make a smooth paste of flour and water; stir into crock pot.
Cover and cook until thickened.
Sprinkle with chopped parsley before serving.
Serving size: Complete recipe
Calories 3514 Calories from Fat 1337
% Daily Value*
Total Fat 149 g228.8%
Saturated Fat 57.6 g288.2%
Trans Fat 0 g
Cholesterol 1088 mg362.7%
Sodium 7629.2 mg317.9%
Total Carbohydrates 189 g63%
Dietary Fiber 21.7 g86.7%
Sugars 30 g
Protein 340 g680.7%
Vitamin A 220.4% Vitamin C 260.9%
Calcium 20.8% Iron 51.7%
*Based on a 2000 Calorie diet