Oxtails Romana

Name: Oxtails Romana
Yield: 4 servings
Ingredients: 3 to 5 lb. oxtails; 3/4 to 1 c. onion, finely chopped; 3/4 to 1 c. celery, finely chopped; 1/2 tsp. rosemary; 1/4 tsp. oregano; 1/2 tsp. thyme; 3 to 5 c. water; 1 to 1 1/2 c. dry vermouth; 2 c. artichoke hearts; 1 c. sliced mushrooms; 3/4 c. pimento-stuffed olives, halved

Vegan Vegetarian

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Ingredients

3 to 5 lb. oxtails ⓘ
3/4 to 1 c. onion, finely chopped ⓘ
3/4 to 1 c. celery, finely chopped ⓘ
1/2 tsp. rosemary ⓘ
1/4 tsp. oregano ⓘ
1/2 tsp. thyme ⓘ
3 to 5 c. water ⓘ
1 to 1 1/2 c. dry vermouth ⓘ
2 c. artichoke hearts ⓘ
1 c. sliced mushrooms
3/4 c. pimento-stuffed olives, halved ⓘ

Instructions

Brown oxtails in 1 tablespoon oil (they will make more as they brown), using ovenproof Dutch oven or other large pot that has a cover.
Turn oxtails with tongs until nicely browned on all sides.

Nutrition & Diet Analysis (per serving)

247 kcal 12% DV

Protein Fat Carbs

Macronutrients

Protein 7.4g 15% DV

Total Fat 10.6g 14% DV

Carbs 40.9g 15% DV

Fiber 20.3g 72% DV

Sugar 3.5g 7% DV

Electrolytes

Sodium 10376mg 100% DV

Potassium 872.3mg 19% DV

Vitamins & Minerals

Vitamin A 128.8mcg 14% DV

Vitamin C 50.5mg 56% DV

Vitamin D 6.6mcg 33% DV

Calcium 634.8mg 49% DV

Iron 16.8mg 93% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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