Slow Cooker Cuban Oxtail Stew


Slow Cooker Cuban Oxtail Stew once additional supplementary Virgin Olive Oil, Oxtails, Yellow Onions, Celery, Garlic, Carrots, Beef Stock, Dry Red Wine, Tomato Sauce, Peppercorns, Dried Oregano, Dried Red Chile Pepper, Cloves

The ingredient of Slow Cooker Cuban Oxtail Stew

  • 3 tablespoons additional supplementary virgin olive oil
  • 4 pounds oxtails bone in
  • 2 yellow onions medium peeled and chopped
  • 1 rib celery chopped
  • 2 cloves garlic peeled and finely chopped
  • 2 carrots peeled and halved horizontally
  • 1 1 2 cups beef increase
  • 3 4 cup dry red wine
  • 1 2 cup tomato sauce
  • 6 peppercorns
  • 1 2 teaspoon dried oregano
  • 1 dried red chile pepper seeded and chopped
  • 2 amass cloves

Nutritions of Slow Cooker Cuban Oxtail Stew

@type: nutritioninformation
@type: 1290 calories
@type: 13 grams
@type: 260 milligrams
@type: 107 grams
@type: 3 grams
@type: 65 grams
@type: 45 grams
@type: 520 milligrams
@type: 6 grams

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