1 tbsp olive oil
3½ pound oxtails
1 medium onion, chopped
4 garlic cloves, finely chopped
4 carrots, peeled and cut diagonally into ½-inch pieces
16 fl oz tomatoes, 1 can, diced
¾ cup chicken broth
1½ tsp ground ginger
¾ tsp salt
¼ tsp ground cayenne pepper
⅛ tsp ground allspice
Gather the ingredients.
Heat the oven to 275 degrees F. In a nonreactive 5-quart Dutch oven, heat the olive oil over medium heat until very hot, but not smoking. Brown the oxtails in batches, for 5 minutes per batch. Using a slotted spoon, transfer oxtails to a bowl once they’ve browned.
Add the onions and garlic to the pan and cook until tender. This takes about 7 minutes.
Stir in the carrots and the tomatoes with their juice.
Add the broth, ginger, salt, ground red pepper, and allspice. Bring to a boil.
Stir in the browned oxtails.
Cover the pot and place it in the preheated oven. Bake until the meat is tender. This will take about 2 hours.
With a slotted spoon, transfer oxtails to a warm platter. Skim and discard fat from pot liquid. Pour juice over meat and serve. Enjoy!
Sugar: 7g
:
Calcium: 127mg
Calories: 1078kcal
Carbohydrates: 15g
Cholesterol: 437mg
Fat: 57g
Fiber: 4g
Iron: 17mg
Monounsaturated Fat: 27g
Polyunsaturated Fat: 2g
Potassium: 576mg
Protein: 125g
Saturated Fat: 22g
Sodium: 1417mg
Vitamin A: 11230IU
Vitamin C: 26mg
