4 Serves
79 Mins
Heat the olive oil in a large heavy-bottomed pot over medium heat.
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PeruvianVitamin E
1 mg / 15 mgVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
60 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
32 mg / 420 mgPhosphorus
150 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
1662 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
8 g / 50 gSaturated Fat
2 g / 20 gCholesterol
17 mg / 300 mgCaffeine
0 mgNet Carbs
23 gAlcohol
0 g
Add the oxtail to the pot and sear until browned on all sides, then remove and set aside.
In the same pot, sauté the chopped onions and minced garlic until softened and fragrant.
Return the oxtail to the pot and add the assorted vegetables and beef broth, ensuring the meat is submerged.
Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 45 minutes until the meat is tender.
Season the stew with salt and black pepper to taste and serve hot.
15
g55
g10
g
Malaysian
Panamanian