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Consomme With Oxtails Recipe
|Olive oil||3 Tablespoon|
|Oxtail||4 Pound (About 1 Medium)|
|Tomatoes||8 Large, peeled and seeded|
|Beef broth||2 Quart|
|Freshly ground pepper||To Taste|
|Coarse salt||To Taste|
|Garlic||1 Clove (5 gm), crushed in a garlic press|
|Fresh basil sprig/1/8 teaspoon dried basil||1|
|Sliced carrot||1 Cup (16 tbs)|
|Fresh peas||1 Cup (16 tbs)|
|Plantains||4 , boiled|
Serving size: Complete recipe
Calories 6983 Calories from Fat 2519
% Daily Value*
Total Fat 281 g432.8%
Saturated Fat 10.6 g52.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6757.8 mg281.6%
Total Carbohydrates 475 g158.4%
Dietary Fiber 73.2 g292.6%
Sugars 229.6 g
Protein 663 g1326.5%
Vitamin A 835.5% Vitamin C 842.9%
Calcium 75.2% Iron 100.3%
*Based on a 2000 Calorie diet
Add oxtail and cook until well browned.
Mince tomatoes and onions together.
Add to meat in kettle, reduce heat, and simmer 3 minutes.
Add broth and seasonings.
Cook uncovered 1 1/2 hours, then add carrot and peas; continue to cook until meat easily comes from the bones.
Serve consomme with a piece of meat and a plantain half in each soup plate.