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Ingredients
- ½ oz porcini mushrooms, dried
- ½ oz fresh parsley leaves plus extra, chopped, to garnish
- 4 garlic cloves
- 12 oz yellow onions quartered
- 13 oz carrots cut on the bias (1 in.), divided
- 3 oz parsnips in pieces (1 in.)
- 3 oz celery in pieces (1 in.)
- 1 oz extra virgin olive oil
- 20 - 23 oz oxtail
- 14 oz beef stock
- 4 oz red wine
- 4 oz pearl onions frozen
- cooked polenta to serve
- Nutrition
- per 1 portion
- Calories
- 391 kcal / 1636 kJ
- Protein
- 34 g
- Fat
- 17 g
- Carbohydrates
- 26 g
- Fibre
- 6 g
- Saturated Fat
- 6 g
- Sodium
- 538 mg
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