lunch

Red Wine Stewed Oxtail

Name: Red Wine Stewed Oxtail
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 Bay leaf; 1 16 oz. can of chopped tomatoes; 3 cloves garlic, roughly chopped; Olive oil; Approximately 2 lbs. oxtail; Red wine; Salt and pepper; 1 medium yellow onion, sliced

“Red Wine Stewed Oxtail is a main course that serves 6. One serving contains 656 calories, 48g of protein, and 34g of fat. For $4.17 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista requires red wine, canned tomatoes, garlic, and olive oil. This recipe is liked by 2 foodies and cooks. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes about 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 34%. If you like this recipe, take a look at these similar recipes: Red Wine Stewed Oxtail, Oxtail and Red Wine Stew, and Oxtail and Red Wine Stew.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Bay leaf1
Canned tomatoes16 oz
Garlicroughly chopped3 cloves
Olive oil6 servings
Approximately oxtail2 lb
Red wine6 servings
Salt and pepper6 servings
Onionmedium, sliced1 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

1 steps · 45 min

1
In a large stockpot or pressure cooker, brown the onions, garlic and oxtail in a splash of olive oil. After browning, add the red wine (and chicken stock if you need more liquid) until it just covers the oxtail. Toss in the bay leaf, a good pinch of salt and freshly cracked black pepper.Bring to a boil, then reduce to simmer; cover. If you are using a stockpot allow the oxtail to simmer for a few hours, or until the meat starts to fall easily from the bone. If you are using a pressure cooker, cook for about 40 minutes.