Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Vodka | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 4 lbs of oxtail cut ups.
- 1 cup of lemon juice
- 1 cup of cachaca (or vodka)
- ½ cup oil
- 5 cloves of garlic minced
- 2 diced onions
- 2 cups chopped celery
- 1 cup grated carrot
- 4 bay leaves
- 1 teaspoon salt
- red pepper (optional)
- =
Directions
Rinse the oxtail and place in a large saucepan with the lemon juice and cachaca.
Cover the oxtail with water and boil for about 10 minutes.
Place the oxtail in a colander to discard the water and set aside the oxtail.
Combine in the saucepan the 1/2 cup of oil, garlic, onions, salt and fry the previously cooked oxtail until golden brown, about 10 minutes.
Drain the excess of fat. This is the “refogar” process.
Then pour water slowly while cooking to make a sauce.
Combine the bay leaves, carrot and celery and red pepper if you like.
Add water enough to partially cover the oxtail and make a sauce.
Taste to see if you need to add more salt.
And finish cooking, the meat should be tender but still attached to the bones.