One-Pan Beef Oxtail with Red Cabbage, Black Olives and Fennel Bulb
- Beef oxtail181 g434 kcal
- Black olives93 g108 kcal
- Egg noodles128 g492 kcal
- Fennel bulb1 piece71 kcal
- Hot pepper sauce295 ml32 kcal
- Marjoram1 bunch16 kcal
- Nutritional yeast4 g16 kcal
- Old Bay seasoning6 g17 kcal
- Red cabbage1 head279 kcal
- Salt8 g0 kcal
- Vegetable oil40 ml354 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Tender beef oxtail paired with red cabbage, black olives and fennel bulb and egg noodles, finished with marjoram and a hit of nutritional yeast and old Bay seasoning. 1. Pat the beef oxtail dry and season with salt, nutritional yeast and old Bay seasoning. 2. Heat vegetable oil in a heavy pan and pan-fry the beef oxtail until it develops a deep golden crust, about 12 minutes. 3. Add red cabbage, black olives and fennel bulb to the pan and cook until just tender, stirring in marjoram for fragrance. 4. Cook the egg noodles separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of hot pepper sauce before serving hot.