Consomme With Oxtails Recipe

Summary

Health IndexAverageCuisine
CourseMethod

Ingredients

 Olive oil3 Tablespoon
 Oxtail4 Pound (About 1 Medium)
 Tomatoes8 Large, peeled and seeded
 Onions8 Medium
 Beef broth2 Quart
 Freshly ground pepper To Taste
 Coarse salt To Taste
 Garlic1 Clove (5 gm), crushed in a garlic press
 Fresh basil sprig/1/8 teaspoon dried basil1
 Sliced carrot1 Cup (16 tbs)
 Fresh peas1 Cup (16 tbs)
 Plantains4 , boiled

Nutrition Facts

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

Directions

Heat oil in a soup kettle.
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.
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