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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 240 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. | 2. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours. | 3. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
beef oxtail	4	pounds	cut	5279.904	0.0	314.2541	436.3632
onion	2		chopped	128.0	29.888	3.52	0.32
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
green bell pepper	2		chopped	58.38	12.788	2.0016	0.7506
white wine	4	cups		-	-	-	-
beef broth	1	cup		16.8	0.096	2.736	0.528
chocolate	1	square	unsweetened	-	-	-	-
bay leaf	3			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
paprika	2	tablespoons		38.352	7.3426	1.923	1.7530000000000001
carrot	2		sliced	104.96	24.5248	2.3808	0.6144

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