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Oxtail Stew

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  Oxtail 1 Large, cut into pieces
  Onions 3 Small, chopped
  Bacon dripping 2 Tablespoon
  White sugar 1 Teaspoon
  Black pepper 1 Teaspoon
  Bay leaf 1
  Green pepper 1
  Celery 1
  Tomato soup/2 cups tomatoes, drained 1 Can (10 oz)
  Salt 2 Teaspoon
  Potatoes 2
  Carrots 2
  Parsley 1 Teaspoon

Brown onions in fat, dredge meat in flour and brown.
Add the next six ingredients and enough cold water to barely cover meat.
Simmer until meat is tender, about 4 hours.
Add salt, potatoes, turnip and carrots and cook until meat falls off bones.
Serve hot.

Recipe Summary

Main Dish

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 956 Calories from Fat 298

% Daily Value*

Total Fat 33 g51.1%

Saturated Fat 10.9 g54.5%

Trans Fat 0 g

Cholesterol 34.8 mg11.6%

Sodium 5058 mg210.8%

Total Carbohydrates 158 g52.6%

Dietary Fiber 24.6 g98.3%

Sugars 45 g

Protein 18 g36.5%

Vitamin A 450.6% Vitamin C 415%

Calcium 32.6% Iron 42.3%

*Based on a 2000 Calorie diet

Oxtail Stew Recipe