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Add a photoServings: 6
Ingredients
- 5 lb Oxtails
- 1/4 c. Ham smoked and minced
- 2 x Onions large minced coarse
- 2 x Garlic cloves chopped
- 1/3 c. Tomato paste
- 1 c. Potato diced 1/2-inch
- 2 c. Burgundy wine
- 2 c. Stewed tomatos minced
- 1 1/4 c. Beef broth Salt to taste
- 1 Tbsp. Peppercorns
- 2 Tbsp. Parsley fresh minced
Directions
- Mix flour, salt & pepper, and paprika. dredge the ox-tails in this mix. Take 2 Tbsp. of bacon grease and heat in a large Dutch oven. Cook the ox-tails in this till they are browned on all sides.
- Remove ox-tails and drain. Cook onion & garlic, reduce heat to medium, and cook for 7-9 min. Add in parsley & tomato paste cook for 1 minute more, add in wine, stir well, add in broth, stir well, add in ox-tails, bering to abouil, reduce heat to low and cook cvered for 2 hrs. Remove cover, stir, and cook till liquid is thickened.
- Donald R. Houston
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 6 servings | |
| Calories 152 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.95g | 1% |
| Saturated Fat 0.24g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 426mg | 18% |
| Potassium 519mg | 15% |
| Total Carbs 19.52g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.84g | 5% |
| Protein 4.26g | 7% |
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