Brown oxtails in a hot pan with a little peanut oil. Remove from pan and place in oven proof casserole. In the used pan, saute the carrots, celery and onions.
When the mixture is a little brown, add to the oxtails with the beef stock, red wine, bay leaves, thyme, parsley, salt and pepper. Simmer on low heat for 2 1/2 hours or until meat is very tender. Thicken with the roux if desired.
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|Serving Size: 1 Serving (869g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 267 (63%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||40 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 10.4g|
|Polyunsanturated Fat 5g|
|Cholesterol 40.7mg||13 %|
|Sodium 1398.4mg||48 %|
|Potassium 394.6mg||10 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 20.4g|
|Protein 3.8g||5 %|
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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: 427
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