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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the olive oil in a large sauce pan. Lightly salt oxtails and brown on each side. Take oxtails off the oil and set aside. | 2. Brown the onion and garlic in the remaining oil until golden. | 3. Return the oxtails to the pan. | 4. Add vegetables, herbs and spices and stir to combine. | 5. Add the sherry and only enough stock to cover the meat. | 6. Bring to a boil, then reduce the heat and simmer covered for 3-5 hours, until the meat is done (it should be easily falling off the bones), and the sauce has reduced. | 7. If the sauce is still too liquid, uncover and boil rapidly for a few minutes. | ---------------------------------------------------------------------------

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
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	5		chopped	1613.8703	0.0	359.0408	9.0667
carrot	1		sliced	52.48	12.2624	1.1904	0.3072
tomato	2		chopped	65.52	14.1596	3.2032	0.728
green bell pepper	2		seeded chopped	1613.8703	0.0	359.0408	9.0667
thyme	1/2	teaspoon	dried	0.40399999999999997	0.0978	0.0222	0.0067
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
rosemary leaf	1/2	teaspoon	dried	1613.8703	0.0	359.0408	9.0667
paprika	1/2	teaspoon		3.2430000000000003	0.6209	0.1626	0.1482
peppercorn	8			201.53599999999997	1.2507	0.4288	21.9403
bay leaf	2			-	-	-	-
saffron strand	3			1613.8703	0.0	359.0408	9.0667
sherry wine	2	cups		1613.8703	0.0	359.0408	9.0667
meat stock	2	cups		1613.8703	0.0	359.0408	9.0667
olive oil				-	-	-	-

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