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Estofado de Rabo de Toro (Spanish Oxtail Stew)

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)323.1971
Energy (kCal)4136.4329
Carbohydrates (g)114.5016
Protein (g)196.7747
  • Cuisine

    European >> Spanish and Portuguese >> Spanish

  • Dietary Style

  • Preparation Time

    Cooking Time - 271 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil 5 tablespoons divided 596.7 0.0 0.0 67.5
    beef oxtail 2 1/4 pounds cut 2969.946 0.0 176.7679 245.4543
    onion 1 sliced 64.0 14.944 1.76 0.16
    carrot 3 sliced 157.44 36.7872 3.5712 0.9216
    leek 1 sliced 54.29 12.5935 1.335 0.267
    garlic 5 cloves crushed 22.35 4.959 0.9540000000000001 0.075
    red wine 4 cups - - - -
    tomato 3 ripe quartered 186.2069 41.2894 9.7151 1.6192
    thyme 1 sprig - - - -
    bay leaf 2 - - - -
    water - - - -
    beef bouillon 1 cube - - - -
    salt black pepper to taste ground - - - -
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    purpose flour 1/4 cup - - - -

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



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