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Oxtail Stew With Herbs

food.master's picture
  Oxtail 3 Pound, cut into pieces 2 inches long
  Garlic 1 Clove (5 gm)
  Salt 1 Teaspoon
  Bay leaf 1⁄2
  Juniper berries 10
  Lemon juice 2 Tablespoon
  Sugar 2 Teaspoon
  Dried rosemary 1 Teaspoon
  Dried marjoram 1 Teaspoon
  Brandy 3 Tablespoon
  All purpose flour 1⁄2 Cup (8 tbs)
  Drippings/Oil 1⁄2 Cup (8 tbs)
  Red wine 1 1⁄4 Cup (20 tbs)
  Stock/Warm water 1 1⁄4 Cup (20 tbs)
  Tomato paste 3 Tablespoon
  Paprika pepper 1 Tablespoon

Lay the pieces of oxtail in a shallow dish.
Crush the garlic.
Mix the salt, garlic, bay leaf, juniper berries, lemon juice, sugar, herbs and brandy, and pour over the meat.
Cover and leave to marinate for 1 hour.
Remove the oxtail pieces, dry with paper towels and coat with the flour.
Heat the drippings or oil in a flameproof casserole.
Add the oxtail pieces and brown quickly.
Mix the wine, stock or water, tomato paste and paprika with the marinade and pour into the casserole.
Bring to the boil, stirring, then cover and simmer for 3-1 hours, until the oxtail is tender.
Serve with noodles and a green salad.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 635 Calories from Fat 334

% Daily Value*

Total Fat 37 g57.2%

Saturated Fat 15.4 g77.1%

Trans Fat 0 g

Cholesterol 154.7 mg51.6%

Sodium 802.5 mg33.4%

Total Carbohydrates 16 g5.4%

Dietary Fiber 2.3 g9.1%

Sugars 3.1 g

Protein 43 g85.7%

Vitamin A 30.7% Vitamin C 11.7%

Calcium 4% Iron 12.7%

*Based on a 2000 Calorie diet

1 Comment

Gaylene Williams's picture
Oxtail Stew With Herbs Recipe