1. In a large heavy bottomed stock pot add the grape seed oil, the add the chopped down oxtail in batches and brown on all sides.
Once browned add the vegetables and sauté until soft.
With all oxtail and stock, deglaze with the red wine and reduce liquid by half
Then add stock to fully cover the oxtail
Add peppercorns and rosemary
Bring to boil and then set to simmer covered for 4 hours.
Let liquid cool over night.
The next day, pick remove the meat from the oxtail and set aside.
Strain off liquid
2. In a large heavy bottomed stock pot add the grape seed oil and heat up.
Once hot add the onions and garlic, saute until golden brown being careful not to burn
Once the onions are carmelized add the tomato paste cooking for 3 to 4 minutes and then deglaze with some stock
Make sure to remove all the good bits
Add thyme, Worchestershire, bay leaves and hot sauce (recipe says 1 hot sauce- tried 2 and it was a little much for us)
Simmer for 30 moinutes to combine flavours
Add the meat just before serving
Garnish with cheese if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (6595g)|
|Recipe Makes: Servings|
|Calories from Fat: 1010 (46%)|
|Amt Per Serving||% DV|
|Total Fat 112.2g||150 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 18g|
|Polyunsanturated Fat 77.2g|
|Cholesterol 0mg||0 %|
|Sodium 1234.4mg||43 %|
|Potassium 4255.6mg||112 %|
|Total Carbohydrate 155.1g||46 %|
|Dietary Fiber 27.1g||108 %|
|Sugars, other 128g|
|Protein 17.3g||25 %|
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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: 2184
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