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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Fill pan with cold water. | 2. Put oxtail inside the pan over medium heat stove. | 3. Put the carrot skins and the tips in to the pan. | 4. Put celery-cuts in to the pan. | 5. Quarter 4 shallots and put it in to the pan. | 6. Cover pan. | 7. When the water come to boil, turn down the heat. | 8. When the oxtails are tender, strain the soup using a sieve, removing all the carrot skins and tips, onions, and celeries. | 9. Put stocks and oxtail back into the pan and bring to boil. | 10. Put the diced tomatoes into the pan. | 11. Finely chop the remaining shallots. | 12. Heat a frying pan over medium heat. | 13. Put olive oil and butter into the frying pan. | 14. Put chopped shallots, until golden brown. | 15. Put shallots including all the oil into the oxtail pan, wash the remaining oil with the oxtail stocks. | 16. Add salt, pepper, and sugar to taste. | 17. Dice or julienne the carrots, and put into the pan. | 18. Add nutmeg and adjust the taste, by balancing salt, pepper, and sugar. | 19. Serve with steamed rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pre oxtail	1	kg	cut	889.4927	0.0	197.8871	4.9971
shallot	10		skinned	1152.0	268.8	40.0	1.6
carrot	7		skinned	367.36	85.8368	8.3328	2.1504
celery	1	stalk	cut	10.24	1.9008	0.4416	0.1088
tomato	4		diced	160.8396	34.7592	7.8633	1.7871
salt	1	tablespoon		-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
sugar	1	teaspoon		18.354	4.5908	0.0	0.0
butter	1/4			21.375	0.9821	0.6679	1.8
olive oil	4	tablespoons		477.36	0.0	0.0	54.0
nutmeg	1	teaspoon		11.55	1.0844	0.1285	0.7988

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