French Onion Oxtail Stew
You can never have too many Mediterranean recipes, so give French Onion Oxtail Stew a try. This soup has 249 calories, 6g of protein, and 16g of fat per serving. For $1.8 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. A couple people made this recipe, and 96 would say it hit the spot. This recipe from Jans Sushi Bar requires thyme, butter, salt and pepper, and onions. It will be a hit at your Autumn event. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 29%, this dish is rather bad. Similar recipes include Oxtail Stew, Oxtail Stew, and Gina's Oxtail Stew.
Servings: 6
Ingredients:
6 cups beef stock, preferably homemade
1/2 cup butter (1 stick)
4 cloves garlic, chopped
6 large onions, peeled and thinly sliced
1 oxtail, separated at the joints
1 cup hearty red wine
salt and pepper, to taste
6 sprigs thyme, tied together with kitchen twine
2 tablespoons tallow or other cooking fat
Equipment:
frying pan
slow cooker
Cooking instruction summary:
In a heavy pan or skillet, heat the tallow over high heat. Season the oxtail liberally with salt and pepper; place in the hot fat and cook until the meat is well-browned on all sides. Reduce the heat to medium and add the garlic; continue cooking for another minute or so or until the garlic turns golden and fragrant.Transfer the oxtail (and garlic) to a slow cooker. Add the wine, stock and thyme. Cook on low for 8 hours.Before the oxtail is ready, melt the butter in a large, wide skillet or pan over medium-low heat. Add the onion to the pan and cook, stirring frequently, until the onions are caramelized - they will be a deep golden color. (This step could take as little as 40 minutes or as long as 2 hours.)Once the oxtail is done, remove it from the slow cooker and transfer to a plate; shred the meat away from the bones with a fork. Skim the fat from the liquid in the slow cooker, if desired, and transfer the contents along with the meat from the oxtail to the pan with the onions.Cook the stew over medium heat for about half an hour. Remove the thyme stems and season to taste with salt and pepper. Serve over Gruyere-mashed potatoes or cauliflower.Nutrition (per serving): 437 calories, 27.5g total fat, 78.6mg cholesterol, 529.1mg sodium, 951.1mg potassium, 19.2g carbohydrates, 2.7g fiber, 7.7g sugar, 22.3g protein
Step by step:
1. In a heavy pan or skillet, heat the tallow over high heat. Season the oxtail liberally with salt and pepper; place in the hot fat and cook until the meat is well-browned on all sides. Reduce the heat to medium and add the garlic; continue cooking for another minute or so or until the garlic turns golden and fragrant.
2. Transfer the oxtail (and garlic) to a slow cooker.
3. Add the wine, stock and thyme. Cook on low for 8 hours.Before the oxtail is ready, melt the butter in a large, wide skillet or pan over medium-low heat.
4. Add the onion to the pan and cook, stirring frequently, until the onions are caramelized - they will be a deep golden color. (This step could take as little as 40 minutes or as long as 2 hours.)Once the oxtail is done, remove it from the slow cooker and transfer to a plate; shred the meat away from the bones with a fork. Skim the fat from the liquid in the slow cooker, if desired, and transfer the contents along with the meat from the oxtail to the pan with the onions.Cook the stew over medium heat for about half an hour.
5. Remove the thyme stems and season to taste with salt and pepper.
6. Serve over Gruyere-mashed potatoes or cauliflower.Nutrition (per serving): 437 calories, 27.5g total fat, 78.6mg cholesterol, 529.1mg sodium, 951.1mg potassium, 19.2g carbohydrates, 2.7g fiber, 7.7g sugar, 22.3g protein
Nutrition Information:
covered percent of daily need
