14 Ingredients
  • 4 pounds oxtail, trimmed of fat
  • 6 cups dry red wine
  • 1 head of garlic, halved crosswise
  • 1/2 bunch of fresh thyme or oregano
  • 1 tablespoon black peppercorns
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 1/2 pounds carrots, peeled, trimmed, and cut into ¼-inch cubes (about 4 cups)
  • 1 pound shallots or onions, peeled and finely diced
  • Kosher salt and freshly ground black pepper
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 cup red wine vinegar
  • Toasted rounds of bread for serving with the oxtail marmalade
Nutrition
768
38% daily value
10 servings
                                       
                                           
     

Fat

65% 43

Saturated

96% 19

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 30

Fiber

17% 4

Sugars

- 19

Sugars, added

- 11

Protein

73% 36

Cholesterol

48% 144

Sodium

47% 1134

Calcium

9% 94

Magnesium

18% 77

Potassium

25% 1167

Iron

31% 5

Zinc

67% 7

Phosphorus

60% 421

Vitamin A

72% 648

Vitamin C

12% 11

Thiamin (B1)

23% 0

Riboflavin (B2)

32% 0

Niacin (B3)

44% 7

Vitamin B6

85% 1

Folate equivalent (total)

12% 49

Folate (food)

- 43

Folic acid

- 4

Vitamin B12

222% 5

Vitamin D

45% 7

Vitamin E

5% 1

Vitamin K

12% 14

Sugar alcohols

- 0

Water

- 353
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