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Ingredientes
- 5 lb oxtails cut 2"-thk rounds
- 1 c. flour
- 1/2 c. Cajun seasoning
- 3 Tbsp. extra virgin olive oil
- 1 c. Port
- 1 lrg yellow onion diced
- 1 lrg carrot
- 3 stalk celery diced
- 3 x Italian frying peppers cut large pcs
- 1 c. red wine
- 1 can whole tomatoes - (10 ounce)
- 1/2 can chipotle pepper adobo
- 1 c. dry Sherry
- 3 x bay leaves
- 1 bn thyme leaves picked,
- Â Â and minced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Coat oxtail pcs with the flour and Cajun seasoning, sear them in 3 Tbsp. oil, and remove from the pan. Pour off the fat from the pan, deglaze with the Port, and pour off the Port, reserving it for later use.
- In the same pot, caramelize the onions, carrot, celery, and peppers. Deglaze with the red wine. Add in the oxtails to the vegetables. Adding in the tomatoes, chipotle, Sherry, bay leaves, thyme, and Port, and simmer for approximately 3 hrs.
- Season, to taste, with salt and pepper and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 369g | |
| Recipe makes 4 servings | |
| Calories 555 | |
| Calories from Fat 122 | 22% |
| Total Fat 14.02g | 18% |
| Saturated Fat 2.26g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 861mg | 25% |
| Total Carbs 64.79g | 17% |
| Dietary Fiber 12.3g | 41% |
| Sugars 14.72g | 10% |
| Protein 7.51g | 12% |
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