Spicy Oxtail Stew | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warming spiced oxtail stew with allspice, thyme, and chiles, cooked until tender in a slow cooker or pressure cooker. The meat becomes gelatinous and flavorful, perfect for a cold-weather dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 1 kg oxtail (make sure to trim all visible fat)
- 2 cloves garlic (minced)
- 1 tbsp all purpose seasoning
- 1 tbsp freshly ground black pepper
- 4 tbsp Worcestershire sauce
- 1 tbsp gravy browning
- 3 large carrots (chopped)
- 2 large brown onions (chopped)
- 1 bunch spring onions (chopped)
- 1 tin chopped tomatoes
- 1 tbsp ground allspice (ground)
- 1 bunch fresh thyme
- 1 tbsp habanero sauce
- 500 ml beef stock (made with 2 stock cubes and 500ml/2 cups boiling water)
- 1 tin butter beans (drained)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 1928mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1221mg
- Calcium
- 146mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1928MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.