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Name: Braised Oxtail in Red Wine
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 250 g Carrots sliced (8oz); 2 tb Tomato puree; Salt; 300 ml Red wine (1/2 pint); 2 tb parsley Freshly chopped; 750 g Oxtail (1 1/2lb); 600 ml Beef stock (1 pint); 2 lg Onions chopped; 2 tb Plain flour; 250 g Button mushrooms sliced; 2 tb Vegetable oil; 1 tb thyme Freshly chopped

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INGREDIENTS

250 g Carrots ; sliced (8oz)
2 tb Tomato puree
Salt
300 ml Red wine ; (1/2 pint)
2 tb parsley ; Freshly chopped
750 g Oxtail ; (1 1/2lb)
600 ml Beef stock ; (1 pint)
2 lg Onions ; chopped
2 tb Plain flour
250 g Button mushrooms ; sliced
2 tb Vegetable oil
1 tb thyme ; Freshly chopped

INSTRUCTIONS

1. Coat the oxtail in the flour, seasoned with salt and freshly ground black pepper. 2. Heat the oil in a large flameproof casserole dish or saucepan, add the oxtail and fry until evenly browned. Remove from the pan. 3. Brown the onions and carrots, stirring in any remaining flour. 4. Add the wine, stock, tomato puree and oxtail, stir well. Bring to the boil then reduce the heat, cover and simmer gently for 21/2 hours. 5. Add the mushrooms and herbs, mix well and continue to cook for a further 1/2 hour. NOTES : This traditional Burgundian dish is ideal for a hearty winter meal.

NOTES

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Nutrition

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Serving Size: 1 Serving (621g)
Recipe Makes: 4

Calories: 210
Calories from Fat: 46 (22%)

Amt Per Serving		% DV

	Total Fat 5.1g	7 %
	Saturated Fat 0.5g	2 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 338.5mg		12 %
Potassium 1004.6mg		26 %
Total Carbohydrate 23.1g		7 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 19.2g
Protein 6.5g		9 %
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.

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Calories per serving: 210

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