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Ingredientes
- 4 lb Oxtails
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced celery
- 1 med Yellow onion peeled and minced
- 2 x Carrots sliced
- 3 x Garlic cloves peeled
- 2 x Shallots peeled and minced
- 1 Tbsp. Minced fresh parsley
- 1 Tbsp. All-purpose flour
- 2 1/2 c. Beef stock fresh or possibly canned
- 1 1/2 c. Red wine
- 2 x Bay leaves
- 1/2 tsp Dry whole thyme Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Rub the oxtails with salt and freshly grnd black pepper.
- Using a large black frying pan brown the seasoned oxtails in the oil. You will need to do this in about three batches.
- Remove the meat to a 6- to 8-qt heavy stove-top pot.
- Leave the oil in the frying pan and saute/fry the celery, onion, carrots, garlic, shallots and parsley. When the onions are clear add in the flour and stir in well. Saute/fry a few min longer and add in the remaining ingredients along with the oxtails, except the salt and pepper.
- Simmer partially covered for 2 hrs or possibly till tender. Stir occasionally. Add in salt and pepper to taste as the dish finishes.
- This recipe serves 8.
- Comments: This dish is from Louis' Basque Corner in Reno. The Basque sheepherders came to this Nevada area generations ago and they brought their recipes with them.
- Louis and Lorraine Erreguible have kept up the Basque boarding house tradition of dining and the place is just terrific.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 162g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 32 | 36% |
| Total Fat 3.62g | 5% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 266mg | 11% |
| Potassium 195mg | 6% |
| Total Carbs 5.07g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.66g | 1% |
| Protein 1.4g | 2% |
