Ingredients
-
2
-
1
-
-
3
-
0.5
-
10
-
0.5
-
1
-
2
-
3
-
4
-
-
0.5
-
3
-
1
Steps
|
1
Done
|
Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Shred one of the carrots. |
|
2
Done
|
Add the red onion and the shredded carrot. Season with salt and sweet paprika. Cook them for 2-3 minutes. Transfer them in a deep skillet. |
|
3
Done
|
Coat the oxtail chunks with flour and cook them until well browned, for around 10 minutes. Move them with the carrot and onion. |
|
4
Done
|
Place the skillet over medium heat. Pour the beef stock and add the bay leaves, celery, garlic, potato, zucchini, and mushrooms. |
|
5
Done
|
Bring everything to a boil and add a few black peppercorns. |
|
6
Done
|
Cook everything until the liquid evaporates and the oxtail becomes fork tender. |
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Nutritional Chart
635 kcal
Calories
33 g
Carbs
51 g
Protein
33 g
Fat
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