|Oxtails||2 , cut in 2-inch lengths|
|Garlic||1 Clove (5 gm), finely chopped|
|Onions||4 Medium, sliced|
|Beef broth||3 Cup (48 tbs)|
|Green pepper||1 Medium, chopped|
|Tomatoes||2 Cup (32 tbs), peeled and diced|
|Dry red wine||1⁄2 Cup (8 tbs)|
|Pearl barley||2 Tablespoon|
|Ground pepper||To Taste|
|Chopped parsley||2 Tablespoon|
Wash and dry oxtails and cut off as much fat as possible.
Heat butter in large skillet and brown oxtails on all sides.
Add garlic and onion and cook until lightly browned.
Transfer to 3-quart casserole.
Add beef broth and wine to skillet and heat and scrape brown crust from skillet.
Pour over meat in casserole.
Add remaining ingredients except parsley.
Cover and bake in a 300° F.oven for 3 hours.
Stir two or three times during baking.
Before serving skim off as much surface fat as possible.
Sprinkle with parsley.
Serving size: Complete recipe
Calories 3898 Calories from Fat 1701
% Daily Value*
Total Fat 190 g291.9%
Saturated Fat 79.6 g397.9%
Trans Fat 0 g
Cholesterol 1263.8 mg421.3%
Sodium 6983.7 mg291%
Total Carbohydrates 126 g41.9%
Dietary Fiber 23.6 g94.4%
Sugars 50.2 g
Protein 374 g747.2%
Vitamin A 140.4% Vitamin C 452.5%
Calcium 35.9% Iron 39.1%
*Based on a 2000 Calorie diet