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.
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|Serving Size: 1 Serving (621g)|
|Recipe Makes: 4|
|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 %|
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Calories per serving: 210
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