Skip to content
Looking for something?

Slow Cooked Oxtail Stew With Dumplings

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

80.7g

Energy (kJ)

4833kJ

Energy (kcal)

1156kcal

Carbohydrate incl. fibre (g)

50.1g

Carbohydrate excl. fibre (g)

46.9g

Sugar (g)

4.9g

Fibre (g)

3.2g

Fat (g)

65.6g

Saturated fat (g)

19.5g

Unsaturated fat (g)

22.7g

Monounsaturated fat (g)

14.5g

Polyunsaturated fat (g)

8.3g

Trans fat (g)

2.3g

Cholesterol (mg)

281mg

Sodium (mg)

573mg

Salt (g)

1.43g

Vitamin A (IU)

5982IU

Vitamin C (mg)

9.9mg

Calcium (mg)

142mg

Iron (mg)

4.99mg

Potassium (mg)

469mg

Total

322.8g

19331kJ

4625kcal

200.5g

187.7g

19.7g

12.7g

262.6g

77.9g

91.0g

58.0g

33.0g

9.1g

1125mg

2291mg

5.73g

23929IU

39.6mg

566mg

19.96mg

1878mg

  • 75 ml cake flour
  • 1.5 kg oxtail pieces
  • 60 ml sunflower oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 2 sticks celery, finely chopped
  • 250 ml red wine
  • 1 sachet tomato paste (50 g)
  • 3 sprigs fresh thyme
  • 2 carrots, peeled and sliced
  • 1 Robertsons bay leaf
  • 1 Knorr beef stock pot
  • 1 lt water
  • 125 g cake flour
  • 5 ml baking powder
  • 5 ml Robertsons mixed herbs
  • 60 g margarine