Ingredients
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2 pounds smoked oxtail, cut into segments
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2 medium sweet potatoes, chopped
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1 large red bell pepper, chopped
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1 medium onion, chopped
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4 cloves garlic, chopped
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1 (14.5 ounce) can fire-roasted diced tomatoes
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1 cup beef broth
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2 tablespoons brown sugar
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2 teaspoons chili powder
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon ground cinnamon
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¼ teaspoon ground allspice
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2 bay leaves
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2 tablespoons chopped fresh parsley (Optional)
Directions
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Place oxtails, sweet potatoes, bell pepper, onion, and garlic in a 6-quart slow cooker. Pour tomatoes and beef broth on top. Mix in brown sugar, chili powder, salt, pepper, cinnamon, allspice, and bay leaves.
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Cover and cook on high for 5 to 6 hours, stirring occasionally.
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Remove oxtails from the slow cooker. Shred meat off the bones; discard bones.
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Skim fat off the top of the liquid in the slow cooker. Add meat back to the slow cooker. Taste and adjust levels of brown sugar, salt, and pepper. Stir to combine. Serve warm, topped with parsley.
Cook's Note:
You can also cook this on Low for 6 to 8 hours.
Nutrition Facts (per serving)
312 | Calories |
11g | Fat |
28g | Carbs |
26g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 312 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 4g | 22% |
Cholesterol 83mg | 28% |
Sodium 902mg | 39% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 4g | 15% |
Total Sugars 11g | |
Protein 26g | 52% |
Vitamin C 41mg | 46% |
Calcium 56mg | 4% |
Iron 4mg | 22% |
Potassium 532mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.