Braised Oxtail (Potjiekos)

1. Fry the oxtail in a hot casserole dish in olive oil to seal it. Add wine and thyme.

2. Cook in 150 C/300 F oven for 2 hours.

3. Add sweet potatoes and onions, and cook another 30 minutes.

4. Season and serve hot.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	13.9943 g
Protein	495.7743 g
Carbohydrates	672 g
Energy	4658.9854 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4198 g
Water	4761.1051 g
Aspartic acid	9.24 g
Calcium, Ca	3838.6548 mg
Lutein + zeaxanthin	320 g
Fiber, total dietary	128 g
Carotene, beta	120 g
Niacin	29.9875 mg
Vitamin A, RAE	599.658 g
Arginine	7.24 g
Riboflavin	3.7983 mg
Glutamic acid	20.68 g
Sodium, Na	1839.2248 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2998 g
Total lipid (fat)	13.9943 g
Manganese, Mn	11.68 mg
Proline	6.6 g
Fatty acids, total saturated 16:0	2.399 g
Choline, total	1751.259 mg
Sugars, total	314.8 g
Serine	4.52 g
Fatty acids, total saturated 18:0	0.7396 g
Fatty acids, total saturated 20:4 undifferentiated	1.0394 g
Vitamin B-6	16.1986 mg
Selenium, Se	383.8085 g
Ash	55.9863 g
Fatty acids, total saturated 18:1 undifferentiated	2.0192 g
Pantothenic acid	11.6 mg
Phenylalanine	3.24 g
Copper, Cu	8.5171 mg
Thiamin	4.7986 mg
Retinol	599.658 g
Methionine	1.08 g
Iron, Fe	75.984 mg
Carbohydrate, by difference	672 g
Phosphorus, P	5997.948 mg
Folate, total	1659.829 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.4597 g
Alanine	4.52 g
Cholesterol	999.43 mg
Valine	4.4 g
Fatty acids, total saturated 18:2 undifferentiated	2.1396 g
Glycine	4.96 g
Fatty acids, total saturated 14:0	0.04 g
Zinc, Zn	35.9886 mg
Isoleucine	4.24 g
Fatty acids, total polyunsaturated	4.9581 g
Leucine	5.96 g
Vitamin A, IU	2158.86 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.2399 g
Folate, DFE	1659.829 g
Tryptophan	1.12 g
Vitamin C, total ascorbic acid	320 mg
Phytosterols	200 mg
Tyrosine	2.88 g
Vitamin B-12	19.9886 g
Vitamin K (phylloquinone)	33.9989 g
Fatty acids, total saturated	3.2186 g
Histidine	1.72 g
Fatty acids, total monounsaturated	2.319 g
Threonine	3.92 g
Folate, food	1659.829 g
Vitamin E (alpha-tocopherol)	11.5943 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.6596 g
Magnesium, Mg	1239.772 mg
Lysine	5 g
Potassium, K	17957.378 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
White wine	750	0	0	0
Olive oil	0	0	0	0
Potato	8	0	0	0
Pepper	0	0	0	0
shallot	25	2880	672	4
thyme sprig	4	1778.9854	0	9.9943
oxtail	2 kg	1778.9854	0	9.9943