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Servings: 2
Ingredients
- 1.8kg oxtail pieces
- 8 small to medium whole onions
- 1 full bulb of garlic, unpeeled
- 100g Demerara Sugar
- 250ml white wine
- salt and pepper
- 1/8 tsp ground cloves
- pinch of cayenne pepper
- FOR THE SAUCE:
- 20g butter
- 2 sticks of celery, finely diced
- 1 medium leek, thinly sliced
- 4 medium carrots, peeled and cut into half-moons
- 10 closed cup mushrooms, thinly sliced
- pinch cayenne pepper
- 2 tsp English mustard
- salt and pepper
- 450g cooking liquid from the oxtail
- 4 Tbsp onion puree from the oxtail
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 335g | |
| Recipe makes 2 servings | |
| Calories 421 | |
| Calories from Fat 77 | 18% |
| Total Fat 8.74g | 11% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 239mg | 10% |
| Potassium 652mg | 19% |
| Total Carbs 64.68g | 17% |
| Dietary Fiber 4.0g | 13% |
| Sugars 55.44g | 37% |
| Protein 1.79g | 3% |
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