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Ингредиенты
- 5 lb Oxtails cut thick pcs
- 6 Tbsp. Virgin extra virgin olive oil
- 2 med Red onions cut 1/2" dice
- 2 x Carrots cut 1/2" rounds
- 2 x Celery ribs cut 1" pcs
- 2 c. Barolo wine
- 2 x Anchovy fillets rinsed, patted dry
- 2 c. Chicken stock
- 2 c. Basic Tomato Sauce see * Note
- 1 bn Rosemary
- 1 x recipe Soft Polenta With Poppy And Robiola See * Note
Инструкции
- Place oxtails in cool water and bring to a boil. Lower heat and simmer 30 min. Drain and cold.
- In a thick-bottomed Dutch oven, heat oil till smoking. Place onion, carrots and celery in pot and cook till golden brown-brown, about 10 to 12 min. Add in wine, anchovy, chicken stock, tomato sauce and rosemary and bring to a boil. Add in oxtails to liquid, cover and bring to a boil. Lower heat to simmer and cook 1 1/2 hrs or possibly till fork tender. Serve with the Soft Polenta With Poppy And Robiola.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 381g | |
| Recipe makes 4 servings | |
| Calories 294 | |
| Calories from Fat 200 | 68% |
| Total Fat 22.74g | 28% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 874mg | 36% |
| Potassium 833mg | 24% |
| Total Carbs 23.34g | 6% |
| Dietary Fiber 9.5g | 32% |
| Sugars 9.94g | 7% |
| Protein 4.32g | 7% |
