Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mixture. Take 2 tablespoons of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this until they are browned on all sides. Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 minutes. Add parsley & tomato paste cook for 1 minute more, add wine, stir well, add broth, stir well, add ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hours. Remove cover, stir, and cook until liquid is thickened. ORIGIN: Dr. Dmitry Boranchik, Zhitomir-Ukraine, circa 1999 From: Dr. Donald R. Houston Posted to MM-Recipes Digest V4 #9 by firstname.lastname@example.org on Feb 28, 1999
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|Serving Size: 1 Serving (1069g)|
|Recipe Makes: 6|
|Calories from Fat: 19 (9%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 5.4mg||2 %|
|Sodium 1936mg||67 %|
|Potassium 1034mg||27 %|
|Total Carbohydrate 25.6g||8 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 21.6g|
|Protein 10.4g||15 %|
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Calories per serving: 209
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