Rabo De Toro (Oxtail Stew from Spain)


Food.com
260 mins (prep 20, cooking 240)
17 ingredients
4-6 servings
An Andalusian main dish. This is certainly not a dish for anyone who is watching their fat intake, though if you'd like you can refrigerate it after making it, manually take out the congealed fat, and then re-heat it.

Categories:  stew , european , spanish , main-dish , beef , taste~mood , meat , savory ,
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Ingredients

Nutrition

Serving Size (124.46 g)
Servings 4
Amount per Serving
Calories 186.21 Calories from Fat 0.54
% Daily Value *
Total Fat 0.06g 0.34%
Saturated Fat 0.01g 0.19%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 11.48mg 1.91%
Total Carbohydrate 15.2g 20.27%
Dietary Fiber 0.18 g 2.87%
Sugars 1.36 g %
Protein 0.52g 4.13%
Vitamin A 141.94IU% Vitamin C 1.17mg%
Calcium 16.91mg% Iron 0.41mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
large, large, green bell peppers, dried thyme, dried oregano, dried rosemary leaves, meat stock
 

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