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Oxtail Soup Recipe
|Oxtail slices||3 Pound|
|Sliced celery||1 Cup (16 tbs)|
|Dried thyme/A sprig of fresh thyme||1⁄2 Teaspoon|
|Dried marjoram/A sprig of fresh marjoram||1⁄2 Teaspoon|
|Bacon rinds/A sprig of fresh marjoram||1⁄2 Teaspoon|
|Ground black pepper||1|
|Lemon juice||To Taste|
Calories 645 Calories from Fat 299
% Daily Value*
Total Fat 33 g51.1%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 4.4 mg
Sodium 681 mg28.4%
Total Carbohydrates 9 g3%
Dietary Fiber 2.1 g8.3%
Sugars 3.3 g
Protein 75 g150.1%
Vitamin A 72.3% Vitamin C 11.4%
Calcium 4.4% Iron 6.6%
*Based on a 2000 Calorie diet
Melt fat in large saucepan and brown oxtail on all sides.
Lift out and drain.
Add vegetables to pan and fry until lightly browned.
Add water, herbs, bacon rinds, seasoning and browned oxtails.
Bring to a slow boil, skimming if necessary, reduce heat, cover and simmer for 3 hours or until meat is tender.
Lift out meat and bacon rinds.
Skim fat from soup.
Remove meat from pieces of oxtail and shred.
Return shredded meat to soup.
Thicken soup with cornflour blended to a smooth paste with a little cold water if desired.
Taste soup and adjust seasoning, stir in lemon juice to taste and serve.