Thick Oxtail and Lentil Stew

3 hours Prep: 20 minutes Cook: 3 hours

97 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

2	each	oxtails	cut
2	tablespoons	flour, all-purpose
2	tablespoons	vegetable oil
6	cups	water
1/2	teaspoon	peppercorns
1/2	teaspoon	juniper berries
2	each	bay leaves
1	x	thyme	fresh
2	each	garlic cloves
1/2	cup	lentils, green
3	teaspoons	salt
1	large	carrot
1	small	turnip
2	each	onions
2	each	celery stalks
1	x	parsley leaves	for garnish

Directions

Roll oxtails in flour, then brown all over in a saucepan in the oil.

Add water and bring to the boil with the lid on.

Add peppercorns, juniper berries, bay leaves, thyme, garlic, lentils and salt.

Lower heat, cover and simmer for 2 hours, skimming off the fat as it rises to the surface.

Add all the vegetables and simmer for another hour.

Sprinkle chopped parsley over each helping.

Serve with steaming hot boiled potatoes.

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Nutrition Facts

Serving Size 246g

Amount per Serving

Calories 97 32% of calories from fat

	% Daily Value*
Total Fat 3.0g	5%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 908mg	38%
Total Carbohydrate 13.0g	4%
Dietary Fiber 5.0g	19%
Sugars 2.0g
Protein 4.0g	8%

Vitamin A	31%		Vitamin C	7%
Calcium	3%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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