spanish

Oxtail and Red Wine Rice

This simmered dish pairs oxtail pieces with dry red wine, short-grain rice and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Hard

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

49 g Protein

29 g Carbohydrates

33 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g oxtail pieces 396 kcal
10g extra-virgin olive oil 88 kcal
41g yellow onion (diced) 16 kcal
48g carrot (small dice) 20 kcal
4g garlic (minced) 6 kcal
55g dry red wine 45 kcal
82g crushed tomatoes 26 kcal
38g short-grain rice 49 kcal
1g smoked paprika 3 kcal
1g salt 0 kcal
1g black pepper 2 kcal
288g water 0 kcal

Cooking instructions

oxtail piecessaltblack pepper
Season the oxtail with salt and black pepper.
oxtail piecesextra-virgin olive oil
Heat olive oil in a small heavy pot over medium-high heat. Brown the oxtail well, 6-8 minutes total.
yellow onion (diced)carrot (small dice)garlic (minced)
Add onion and carrot; cook 3 minutes. Add garlic and cook 30 seconds.
oxtail piecesdry red winecrushed tomatoeswater
Pour in red wine and simmer 2 minutes to reduce slightly. Add crushed tomatoes and water, cover, and simmer 60 minutes (or until oxtail is tender), topping up with water as needed.
short-grain ricesmoked paprika
Stir in the rice and smoked paprika. Simmer uncovered 16-18 minutes, stirring occasionally, until the rice is tender and the liquid is mostly absorbed.
Rest 5 minutes. Pull meat from the bone if desired, stir back in, and serve.