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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season oxtails with salt and pepper. | 2. Heat a 6 quart stove top covered casserole and add the oil and garlic. | 3. Saute for just a moment and add one third of the meat. | 4. Brown well on both sides and remove. | 5. Brown next third and then last third. | 6. Drain fat from the pot and return all the meat, along with all the other ingredients. | 7. Cover and simmer until very tender, about 2 1/2 hours. | 8. You may need to add a bit of water now and then if the mixture dries out. | 9. I add a can of chopped tomatoes at the end. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	4	lb		1613.8703	0.0	359.0408	9.0667
salt pepper				1613.8703	0.0	359.0408	9.0667
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic	5	cloves	sliced	22.35	4.959	0.9540000000000001	0.075
red wine	1	cup		-	-	-	-
tomato sauce	2	cups		-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468

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