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Ingredientes
- 5 lb Oxtails cut 1 1/2" pcs
- 6 Tbsp. Extra-virgin extra virgin olive oil
- 6 x Garlic cloves thinly sliced
- 2 lrg Spanish onions cut 1/2" thk slices
- 10 x Dry apricots
- 1 Tbsp. Raisins
- 1 tsp Coriander seeds
- 1 Tbsp. Sweet paprika
- 1 lb Tomatoes peeled, seeded,
- Â Â and roughly minced
- 1 x Carrot cut 1/2" coins
- 1 bot Dry red wine
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Place oxtail pcs in a large soup pot, cover with water and bring to a boil. Lower heat and simmer 1 1/2 hrs. Allow to cold, trim off large pcs of fat and set aside broth.
- In another large soup pot, heat oil till smoking and add in garlic, onions, apricots, raisins, coriander seeds and paprika and cook till softened and golden. Add in tomatoes, carrots and red wine and bring to a boil. Season cooked oxtails with salt and pepper and place in pot with wine mix. Return to boil, lower heat and simmer 1 1/4 hrs, adding retained broth, if necessary, to keep liquid over level of meat. Turn heat to medium-high and reduce liquid by half, about 10 to 15 min. Check for seasoning and serve.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 269g | |
| Recipe makes 6 servings | |
| Calories 255 | |
| Calories from Fat 125 | 49% |
| Total Fat 14.14g | 18% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16mg | 1% |
| Potassium 546mg | 16% |
| Total Carbs 18.75g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 10.78g | 7% |
| Protein 2.42g | 4% |
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