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Ingredientes
- 750 gm Oxtail, (11/2lb)
- 2 Tbsp. Plain flour Salt and freshly grnd black pepper
- 2 Tbsp. Oil
- 2 lrg Onions, minced
- 250 gm Carrots, sliced (8oz)
- 300 ml Red wine, (1/2 pint)
- 600 ml Beef stock, (1 pint)
- 2 Tbsp. Tomato puree
- 250 gm Button mushrooms, sliced (8oz)
- 2 Tbsp. Freshly minced parsley
- 1 Tbsp. Freshly minced thyme, (optional)
Direcciones
- 1. Coat the oxtail in the flour, seasoned with salt and freshly grnd black pepper.
- 2. Heat the oil in a large flameproof casserole dish or possibly saucepan, add in the oxtail and fry till proportionately browned. Remove from the pan.
- 3. Brown the onions and carrots, stirring in any remaining flour.
- 4. Add in the wine, stock, tomato puree and oxtail, stir well. Bring to the boil then reduce the heat, cover and simmer gently for 21/2 hrs.
- 5. Add in the mushrooms and herbs, mix well and continue to cook for a further 1/2 hour.
- NOTES : This traditional Burgundian dish is ideal for a hearty winter meal.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 366g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 65 | 34% |
| Total Fat 7.42g | 9% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.18g | |
| Cholesterol 0mg | 0% |
| Sodium 573mg | 24% |
| Potassium 503mg | 14% |
| Total Carbs 14.89g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 6.37g | 4% |
| Protein 3.29g | 5% |
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