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Description
This hearty dish features two secret ingredients: rendered pancetta and chipotle peppers. Like things spicy? You can puree a whole 7-oz can of chipotle peppers in place of the adobo sauce and 2 peppers. The seeds will add some heat to the dish! If you like a thicker sauce, stir in some flour or corn starch to the braising liquid in step seven before adding the oxtails back into the pot…
Don't want to turn on the oven? This recipe can be converted to slow cooker using the high settings. Just remember to brown your oxtails in a pan first and then transfer to slow cooker. Also brown the sautéed onions, celery, carrots, and garlic before adding them to the slow cooker. The recipe is a Yummly original created by Marwin Brown.
Ingredients
Directions
Directions
- Preheat the oven to 275°F.
- Season the oxtails liberally with salt and pepper on all sides.
- Place a Dutch oven over medium heat. Once the pan is hot, add the oil and heat until shimmering but not yet smoking. Add the pancetta to the pot and fry for 3-4 minutes to allow fat to render in the pot. Remove the pancetta and set aside for your own personal consumption.
NutritionView More
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| Calories1040Calories from Fat610 |
| % DAILY VALUE |
| Total Fat68g105% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol185mg62% |
| Sodium3510mg146% |
| Potassium1770mg51% |
| Protein53g |
| Calories from Fat610 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A100% |
| Vitamin C25% |
| Calcium15% |
| Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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