Try this Oxtail Stew with Tomatoes and Bacon Jb recipe, or contribute your own.
Suggest a better descriptionSprinkle oxtails with paprika, salt and pepper. Coat with flour. Cook bacon in heavy Dutch oven over medium heat until fat is rendered, about 5 minutes. Remove bacon, using slotted spoon and reserve. Increase heat to high. Working in batches, add oxtails and cook until brown on all sides, about 10 minutes. Transfer oxtails to plate. Add onions and garlic to Dutch oven, reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Mix in tomato paste and 4 teaspoons rosemary. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half, about 6 minutes. Add tomatoes, breaking up with spoon, Add broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. (Can be made 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally, about 20 minutes.) Add sugar snap peas to oxtails. Simmer stew uncovered until peas are just crisp-tender, about 2 minutes. Sprinkle stew with 2 tablespoons rosemary. Bon Appetit-March 1994 Posted to MM-Recipes Digest by Julie Bertholf
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Serving Size: 1 Serving (811g) | ||
Recipe Makes: 6 | ||
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Calories: 402 | ||
Calories from Fat: 123 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.6g | 18 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 5.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 19mg | 6 % | |
Sodium 748.8mg | 26 % | |
Potassium 1025.7mg | 27 % | |
Total Carbohydrate 44.2g | 13 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 40.1g | ||
Protein 13.3g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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