Wine-Braised Oxtails with Mascarpone Mashed Potatoes

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Oxtail is the common name for a cow’s tail. It is used in a variety of cuisines, including traditional Jamaican and Chinese recipes. Oxtail is most often served as part of a stew or a soup, as the fat, cartilage and bone marrow add plenty of flavor. The meat becomes very tender when it is subjected to wet cooking for long periods of time.

Oxtail contains trace amounts of calcium, with 10 milligrams of calcium present in 100 grams of oxtail. However, oxtail is a very good source of iron, as it contains 3.6 milligrams of iron per serving. This amount is 20 percent of the daily requirement for a 2,000-calorie diet.

Here’s a super simple, super delicious and healthy recipe from Chef Darius of


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