1.8kilogramOxtailcut into 5cm (2″) pieces ( 4 pounds )
2cupsBoiling Water(approximately)
⅓cupWhite Vinegar
⅓cupBrown Sugar
6Carrotspeeled and cut into rings
450gramsBaby Potatoespeeled or not ( 1 pound )
½packet Oxtail Soup Powder(use Beef if Oxtail is not available)
Instructions
Saute the Onions in a little oil until soft and slightly brown, remove from pan and keep aside.
Roll the Oxtail pieces in the Seasoned Flour and fry all sides until just browned.
Place the Oxtail, together with the sauteed Onions in the slow-cooker, cover with Boiling water, add the Vinegar and Brown sugar, cover with lid and cook on HIGH for 4 hours.
Add the Carrots and Potatoes to the slow-cooker and cook on high for another 2 – 3 hours until the veggies are soft.
Add the Oxtail soup powder to thicken (1/2 pack should do – but check after another 5 minutes) and cook until thickened 5 – 10 minutes.
Nutrition Facts
Oxtail Slow-Cooker
Serving Size
1 Serving
Amount per Serving
Calories
950
% Daily Value*
Fat
46
g
71
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
22
g
Cholesterol
278
mg
93
%
Sodium
288
mg
13
%
Carbohydrates
43
g
14
%
Fiber
4
g
17
%
Sugar
15
g
17
%
Protein
86
g
172
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.