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Thick Oxtail & Lentil Stew

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Submitted by kschaal

YIELD

8 servings

PREP

20 min

COOK

3 hrs

READY

3 hrs

Ingredients

2 2
EACH EACH OXTAILS
cut *
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML VEGETABLE OIL
6 1.4
CUPS L WATER
½ 2.5
TEASPOON ML PEPPERCORNS
½ 2.5
TEASPOON ML JUNIPER BERRIES *
2 2
EACH EACH BAY LEAVES *
1 1
X X THYME
fresh *
2 2
EACH EACH GARLIC CLOVES
½ 118
3 15
TEASPOONS ML SALT
1 1
LARGE LARGE CARROTS
1 1
SMALL SMALL TURNIP *
2 2
EACH EACH ONIONS
2 2
EACH EACH CELERY STALKS
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 97 32% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 908mg 38%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 19%
Sugars g
Protein 8g
Vitamin A 31% Vitamin C 7%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 
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