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Ingredientes
- 3 pound oxtails, cut in 2-inch pcs
- 2 quart. water
- 1 bay leaf
- 4 cloves garlic
- 1 lg. onion with 2 cloves inserted
- 4 carrots, sliced
- 4 stalks celery, sliced
- 2 sprigs parsley
- 1 T salt
- 1/4 teaspoon pepper
- 6 white onions
- 1/4 c. butter
- 3 level T flour
- 1 c. Cabernet, Burgundy or possibly other red dinner wine
- 1 teaspoon Kitchen Bouquet
- 2 T finely minced parsley
Direcciones
- Simmer oxtails in water with bay leaf, spiced onion, carrot and celery slices, parsley, salt and pepper. Cook till tender, about 2 hrs.Meanwhile, cook onions till tender; set aside. When oxtails are tender, heat butter in saucepan; stir in flour. Slowly add in 2 cups of strained hot broth from oxtails and wine; stir constantly till smooth. Add in Kitchen Bouquet. Taste; correct seasoning. Add in pcs of oxtail, carrot slices and cooked onions. Simmer 10 min; sprinkle minced parsley over stew before serving. 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 828g | |
| Recipe makes 4 servings | |
| Calories 266 | |
| Calories from Fat 105 | 39% |
| Total Fat 12.02g | 15% |
| Saturated Fat 7.43g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 758mg | 32% |
| Potassium 570mg | 16% |
| Total Carbs 28.08g | 7% |
| Dietary Fiber 5.7g | 19% |
| Sugars 11.01g | 7% |
| Protein 3.46g | 6% |
