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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine everything in a Dutch oven or saucepot. Bring to a boil, cover, reduce heat, and simmer until oxtail is very tender, about 3 1/2-4 hours. | 2. Pour into a strainer, reserving broth, and remove oxtails from solids. Return oxtail and broth to the pot. | 3. Discard the bay leaf and clove and place onion and garlic cloves into a blender or food processor. Process until pureed. | 4. Gradually beat about 3/4 cup broth into pureed mixture; stir mixture into broth in pot. | 5. Cover and cook about 20 minutes longer over low heat. | 6. May be prepared ahead; reheat before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
oxtail	2	lbs	cut	806.9352	0.0	179.5204	4.5333
garlic	1		separated peeled	4.47	0.9918	0.1908	0.015
onion	1		peeled	28.0	6.537999999999999	0.77	0.07
bay leaf	1			-	-	-	-
clove	1	clove		-	-	-	-
salt				-	-	-	-
pepper			ground	-	-	-	-
white wine	1/2	cup		-	-	-	-
olive oil	1/4	cup		477.36	0.0	0.0	54.0
water	1	cup		0.0	0.0	0.0	0.0
chicken broth	1	cup		78.12	1.89	11.1384	2.6208

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