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Red Wine Stewed Oxtail

 
One serving costs about $4.17 One serving costs about $4.17

$4.17 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,gluten free,dairy free lunch,main course,main dish,dinner
spoonacular Score:32%

Spoonacular Score: 32%

 

Red Wine Stewed Oxtail might be just the main course you are searching for. This recipe makes 6 servings with 656 calories, 48g of protein, and 34g of fat each. For $4.17 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of roughly oxtail, salt and pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. 2 people have made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 36%. This score is rather bad. Similar recipes include Wine-stewed Puy Lentils, Pappardelle With Red Wine-stewed Duck, and Prunes Stewed In Port Wine.

Ingredients

Servings:
1
1  bay leaf
bay leaf
16 oz
16 oz canned tomatoes
canned tomatoes
0.33 cloves
0.33 cloves garlic
garlic
some
some olive oil
olive oil
2 lb
2 lb oxtail
oxtail
some
some red wine
red wine
some
some salt and pepper
salt and pepper
1 medium
1 medium yellow onion
yellow onion
1  bay leaf
1
bay leaf
16 oz canned tomatoes
16 oz
canned tomatoes
0.33 cloves garlic
0.33 cloves
garlic
some olive oil
some
olive oil
2 lb oxtail
2 lb
oxtail
some red wine
some
red wine
some salt and pepper
some
salt and pepper
1 medium yellow onion
1 medium
yellow onion

Equipment

pressure cooker
pressure cooker
pressure cooker
pressure cooker


Instructions

  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.
  2. 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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $4.17
Ingredient
1 bay leaf
16 ounces canned tomatoes
3 cloves garlic
some olive oil
2 pounds oxtail
some red wine
1 medium yellow onion
Price
$0.02
$0.97
$0.20
$1.00
$11.07
$11.51
$0.24
$25.01

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

Disclaimer

Nutritional Information

Quickview
655 Calories
48g Protein
34g Total Fat
11g Carbs
5% Health Score
Limit These
Calories
655
33%

Fat
34g
53%

  Saturated Fat
9g
62%

Carbohydrates
11g
4%

  Sugar
5g
6%

Cholesterol
166mg
55%

Sodium
594mg
26%

Alcohol
15g
87%

Get Enough Of These
Protein
48g
97%

Iron
7mg
43%

Vitamin E
2mg
20%

Manganese
0.38mg
19%

Potassium
441mg
13%

Vitamin K
13µg
13%

Vitamin B6
0.24mg
12%

Vitamin C
8mg
11%

Magnesium
34mg
9%

Copper
0.17mg
8%

Calcium
75mg
8%

Fiber
1g
7%

Phosphorus
65mg
7%

Vitamin B3
1mg
6%

Vitamin B2
0.09mg
5%

Vitamin B1
0.08mg
5%

Folate
14µg
4%

Vitamin A
167IU
3%

Zinc
0.46mg
3%

Vitamin B5
0.29mg
3%

Selenium
1µg
2%

covered percent of daily need

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