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Name: Oxtail Stew with Orange and Black Olives.
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 6
Cuisine: North African
Ingredients: 2 kg Oxtail; 2 large Onions Finely chopped; 2 large Carrots sliced; 1 cup Black olives Pitted; 750 ml Red Wine; 50 ml Cooking oil; 2 medium Orange rinds grated; 250 gram Button mushrooms small; 1 tsp Salt; 1/2 tsp Black pepper; 4 tbsp Flour; 2 Bay leaves; Fresh parsley chopped

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INGREDIENTS

2 kg Oxtail
2 large Onions ; Finely chopped
2 large Carrots ; sliced
1 cup Black olives ; Pitted
750 ml Red Wine
50 ml Cooking oil
2 medium Orange rinds ; grated
250 gram Button mushrooms ; small
1 tsp Salt
1/2 tsp Black pepper
4 tbsp Flour
2 Bay leaves
Fresh parsley chopped

Servings

INSTRUCTIONS

Coat the oxtail with the flour seasoned with the salt and black pepper.

Soften the onions and carrots in the oil in a heavy based pot or casserole over medium heat. About 10 minutes.

Remove the onion / carrot mix with a slotted spoon.

Add the oxtail pieces, a few at a time, and brown over high heat, turning regularly to avoid burning. Add extra oil if necessary.

Once all the oxtail pieces are browned, scrape the bottom of the pot to loosed any bits of meat that may have stuck to the bottom.

Turn down the heat and return the oxtail to the pot together with the onion / carrot mixture. Add the wine and bay leaf. If necessary, add a little water so that meat is just covered. Cover pot and simmer for about 3 hours over very low heat or in a slow oven. The meat should be starting to fall off the bones.

Allow stew to cool and refrigerate overnight. Remove the fat.

Add the olives, whole mushrooms and the orange rind and bring to the boil. Cook for 30 minutes. Sprinkle with chopped parsley and serve.

Note:

For a one day version, after cooking and prior to adding the olives, strain the liquid into a tall jug and allow the fat to rise to the top. Remove the fat and pour the liquid back into the pot. Then add the olives, mushrooms and orange rind and proceed.

NOTES

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Oxtail Stew with Orange and Black Olives.

2 kg Oxtail
2 large Onions Finely chopped
2 large Carrots sliced
1 cup Black olives Pitted
750 ml Red Wine
50 ml Cooking oil
2 medium Orange rinds grated
250 gram Button mushrooms small
1 tsp Salt
1/2 tsp Black pepper
4 tbsp Flour
2 Bay leaves
 Fresh parsley chopped

Coat the oxtail with the flour seasoned with the salt and black pepper.
Soften the onions and carrots in the oil in a heavy based pot or casserole over medium heat. About 10 minutes.
Remove the onion / carrot mix with a slotted spoon.
Add the oxtail pieces, a few at a time, and brown over high heat, turning regularly to avoid burning. Add extra oil if necessary.
Once all the oxtail pieces are browned, scrape the bottom of the pot to loosed any bits of meat that may have stuck to the bottom.
Turn down the heat and return the oxtail to the pot together with the onion / carrot mixture. Add the wine and bay leaf. If necessary, add a little water so that meat is just covered. Cover pot and simmer for about 3 hours over very low heat or in a slow oven. The meat should be starting to fall off the bones.
Allow stew to cool and refrigerate overnight. Remove the fat.
Add the olives, whole mushrooms and the orange rind and bring to the boil. Cook for 30 minutes. Sprinkle with chopped parsley and serve.

Note:
For a one day version, after cooking and prior to adding the olives, strain the liquid into a tall jug and allow the fat to rise to the top. Remove the fat and pour the liquid back into the pot. Then add the olives, mushrooms and orange rind and proceed.

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Nutrition

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Serving Size: 1 Serving (719g)
Recipe Makes: 6 Servings

Calories: 362
Calories from Fat: 89 (25%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 221.2mg		8 %
Potassium 620.5mg		16 %
Total Carbohydrate 20.5g		6 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 18g
Protein 2.8g		4 %
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: 362

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