spanish braised oxtails
September 19th, 2008
You might not believe it is possible to lose weight while on a eating plan which includes spanish braised oxtails but it is feasible. The key is to not eat spanish braised oxtails or other high calorie beef/pork/lamb/veal every day but in moderation.
For example, I allow myself rich food one meal per week. I eat a reduced calorie diet for 6 days of the week, say 1200 to 2000 calories a day, and then on the last day, I eat whatever I want - without going overboard of course.
I have been eating this way for the last 4 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise regime or taken any vitamins or diet aids. I have only been careful of what I eat most days of the week and then eat whatever I want one day a week.
I also feel it makes things easier if you have professional support when on a weight loss program and for that I joined the Biggest Loser club. They have lots of tools to show you how to monitor your progress and reach your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat spanish food. I never imagined|thought|believed I could lose 5 kilos while eating spanish meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some spanish food, I suggest|advise|propose you make spanish braised oxtails which is one of my favourite|most admired|most adored|best loved spanish recipes.
Spanish Braised Oxtails (Rabo de Toro a la Andaluza)
3 pounds oxtails, cut into 2-inch pieces
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
1 medium onion, cut into fourths
1 bay leaf
4 cup water
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons all-purpose flour
1 cup dry red wine
Minced parsley
Cook oxtails in 1 tablespoon oil in Dutch oven over medium heat until brown on all sides, about 15 minutes. Sprinkle with salt, thyme and pepper; add onion fourths, bay leaf and water. Heat to boiling; reduce heat. Cover and simmer 3 hours.
Remove oxtails with slotted spoon; remove bay leaf. Pour liquid into bowl; skim off fat. Reserve 1 cup of the liquid. Cook and stir chopped onion and garlic in 2 tablespoons oil in Dutch oven over medium heat until onion is tender.
Stir in flour. Gradually stir in wine and reserved cooking liquid. Heat to boiling, stirring constantly; boil and stir 1 minute. Reduce heat; add oxtails. Cover and simmer until oxtails are tender, 1 to 1 1/2 hours.
Sprinkle with parsley.
Yields 4 servings.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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