Ox Tail and Rice
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,400.0
- Total Fat: 180.0 g
- Cholesterol: 1,000.0 mg
- Sodium: 8,712.0 mg
- Total Carbs: 140.8 g
- Dietary Fiber: 29.6 g
- Protein: 310.4 g
View full nutritional breakdown of Ox Tail and Rice calories by ingredient
Number of Servings: 1
Ingredients
-
3-4 lbs of oxtail
oxtail seasoning
1 large onion1 can of beef stock
1 cup of water
1 garlic clove or tablespoon chopped
3 cups of carrots/celery mixed
Smallest can of tomato paste
1 cup of red wine vinegar or two cups of red wine
salt, pepper, thyme, and bay leave
2 cups of white rice
1 can of pigeon peas
1 package of sazon seasoning
Directions
Wash oxtails and put in baking dish-season and sprinkle with oxtail seasoning and marinate 2hours or overnight. Use a liberal amount of seasoning
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user JWATSONTOPPIN.
In a fry pan, brown oxtails in 3 tablespoons of oil. Make sure to brown all sides add ½ of the onion (save the rest til the end) chopped and cook til onions are clear
In a large pot or dutch oven, add water, beef stock, red wine, salt and pepper bring to a simmer, add meat and cook for 2 ½ hrs. Add all remaining ingredients and simmer for another hour or until done. Remove bay leaf.
Rice:
Cook rice package directions, when done, add pigeon peas and Sazon Seasoning, rice will turn orange, then yellow in color cook over low heat for 5 mins-til peas warm up
Serving Size: 8
Number of Servings: 1
Recipe submitted by SparkPeople user JWATSONTOPPIN.