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Ingredientes
- 2 lrg Oxtails, disjointed for stewing
- 1/4 c. Salad oil
- 1 lrg Onion, chopped
- 2 x ribs Celery, chopped
- 2 clv garlic, chopped
- 1/3 c. Flour
- 1 lb can Tomatoes
- 1 quart Beef or possibly chicken stock
- 1 pt Dry White wine
- 2 Tbsp. Parsley, chopped
- 1/2 tsp Rosemary
- 1 x Bay leaf
- 1/4 tsp Tarragon
- 1 x salt & pepper
- 6 x Carrots, cut in 1/2-inch slices
- 4 sm Potatoes, diced large
- 1 lb Fresh green peas
Direcciones
- Place oxtails in a shallow baking pan in the oven which has been preheated to 500 . Bake, turning occasionally, till meat is a deep brown. In a large stew pot heat oil. Add in onion, celery and garlic. Saute/fry till onion is yellow. Stir in flour. Simmer till flour mix is deep yellow.
- Chop tomatoes coarsely, reserving their juice. Add in tomatoes together with their juice, broth, wine, parsley, rosemary, bay leaf, and tarragon. Stir well. Bring to a boil. Reduce flame as low as possible. Add in oxtails. Simmer till meat is very tender, about 3-1/2 to 4 hrs. If liquid evaporates noticeably during cooking, replace it with water. Season with salt and pepper. Skim fat carefully from gravy. About a half hour before cooking is completed, add in carrots and potatoes to pot. Cook till vegetables are tender. Cook peas in a separate pot.
- Serve oxtail stew in a large casserole or possibly individual casseroles. Spoon peas over meat.
- Makes 4 servings.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 771g | |
| Recipe makes 4 servings | |
| Calories 951 | |
| Calories from Fat 449 | 47% |
| Total Fat 50.13g | 63% |
| Saturated Fat 16.87g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 372mg | 16% |
| Potassium 1999mg | 57% |
| Total Carbs 57.09g | 15% |
| Dietary Fiber 10.0g | 33% |
| Sugars 12.74g | 8% |
| Protein 47.33g | 76% |
