slow cooked Oxtail Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 219.4
  • Total Fat: 3.9 g
  • Cholesterol: 57.0 mg
  • Sodium: 70.7 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 0.8 g
  • Protein: 23.4 g

View full nutritional breakdown of slow cooked Oxtail Stew calories by ingredient
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Number of Servings: 10


    1.5 kg Oxtail
    2 Onions
    2 Carotts
    1 Liter red wine
    Salt, Pepper, 2 bay leave, thyme, sage


Eat with red cabbage and homemade pasta.


Take a BIG pan you can put in the oven too.
Chop Carotts and Onions and saute.
Remove the vegs
Fry the oxtail and put the vegtables, salt, pepper, and herbs in and the wine.
The oxtail should be covered with wine - top up with water if necessary.

150 Degree - 6 hours.

Cool down (over night) and remove the fat. If you are lucky the ox was young and you can use the meat. Remove all the fat.
Clear the sauce and put it though a strainer.
Normally now everything is done. Reduce the liquid on low heat.

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user EX-PRESSO.

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