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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook bacon in heavy large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to plate. Pour drippings into small bowl. | 2. Return 6 Tb drippings to pot (add olive oil, if necessary, to measure 6 Tb total; reserve bacon for another use). | 3. Tie parsley, thyme, and bay leaves together for bouquet garni. | 4. Stir 1 Tb flour and butter in small bowl to smooth paste. | 5. Whisk 1 1/2 cups flour, 2 tsp salt, 1/2 tsp freshly ground black pepper, and nutmeg in medium bowl. Add oxtails, a few pieces at a time, to seasoned flour and toss to coat. | 6. Heat bacon drippings in pot over medium-high heat. Working in batches, add oxtails and brown on all sides, about 6 minutes per batch. Transfer oxtails to bowl after each batch. | 7. Reduce heat to medium-low. Add chopped onions, diced carrot, and minced garlic to pot. Saute until onions soften, 5 to 6 minutes. Return oxtails and any accumulated juices to pot. Add bouquet garni, then broth and wine. Bring to boil. Cover and simmer until meat is almost tender, adjusting heat occasionally to maintain gentle simmer, about 3 hours. | 8. Mix in mushrooms, shallots, carrot chunks, and whole garlic cloves. Increase heat and return to boil. Reduce heat to low. Cover pot and simmer gently until meat and vegetables are tender, about 45 minutes longer. | 9. Tilt pot and spoon off any fat that rises to surface. Stir flour paste into stew. Simmer uncovered until sauce thickens slightly, stirring occasionally, 6 to 8 minutes. Season to taste with salt and pepper. | 10. Do Ahead: Can be made 1 day ahead. Cool 1 hour. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fatty bacon	8	slices	chopped	25.2167	0.0	5.61	0.1417
olive oil				-	-	-	-
parsley sprig	3			25.2167	0.0	5.61	0.1417
thyme sprig	3			25.2167	0.0	5.61	0.1417
bay leaf	2		bruised	-	-	-	-
purpose flour	1	tablespoon		25.2167	0.0	5.61	0.1417
purpose flour	1 1/2	1/2		25.2167	0.0	5.61	0.1417
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
nutmeg	1/4	teaspoon	ground	2.8875	0.2711	0.0321	0.1997
	4 - 4 1/4			25.2167	0.0	5.61	0.1417
onion	2	cups	chopped	128.0	29.888	3.52	0.32
carrot	1	cup	diced cut	52.48	12.2624	1.1904	0.3072
garlic clove	4		peeled minced	25.2167	0.0	5.61	0.1417
beef broth	1 3/4	3/4		29.4	0.168	4.788	0.924
red burgundy wine	1 1/2	1/2		25.2167	0.0	5.61	0.1417
cremini mushroom	1		cut	25.2167	0.0	5.61	0.1417
shallot	12		blanched peeled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.