Halal Recipe

Halal Beef Oxtail Stew

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 3 to 4 hours

Ingredients:

  • 1 kg Halal beef oxtail, cut into pieces
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 2 carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 400g can chopped tomatoes
  • 500ml beef stock (ensure it’s Halal)
  • 250ml red wine (for a Halal version, substitute with non-alcoholic red wine or additional beef stock and a tablespoon of vinegar)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, for garnish

Instructions:

  1. Brown the Oxtail: Heat the olive oil in a large, heavy-based pot over medium-high heat. Add the oxtail pieces and brown on all sides. You may need to do this in batches. Remove the oxtail and set aside.
  2. Sauté Vegetables: In the same pot, add the onions and garlic, cooking until softened. Add the carrots and celery, and cook for a few more minutes.
  3. Deglaze: Pour in the red wine (or substitute), scraping up any brown bits from the bottom of the pot.
  4. Simmer: Return the oxtail to the pot. Add the chopped tomatoes, beef stock, bay leaves, thyme, and paprika. Season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the meat is tender and falling off the bone.
  5. Serve: Discard the bay leaves. Adjust seasoning if necessary. Garnish with fresh parsley before serving.

Nutritional Information (per serving, estimated):

  • Calories: Approximately 500-600 kcal
  • Protein: 40-50g
  • Fat: 25-35g (Saturated: 10-15g, Unsaturated: 15-20g)
  • Carbohydrates: 15-25g (Primarily from the vegetables)
  • Sodium: Moderate (Adjust according to taste)
  • Cholesterol: 150-170mg

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