Oxtail Soup I Recipe

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Oxtail Soup I
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Ingredients:

Directions:

  1. Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
  2. Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
  3. Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
  4. In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
  5. Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 712.76 Kcal (2984 kJ)
Calories from fat 291.97 Kcal
% Daily Value*
Total Fat 32.44g 50%
Cholesterol 240.64mg 80%
Sodium 2347.95mg 98%
Potassium 821.79mg 17%
Total Carbs 22.4g 7%
Sugars 3g 12%
Dietary Fiber 4.55g 18%
Protein 73.69g 147%
Vitamin C 7.5mg 13%
Vitamin A 0.2mg 7%
Iron 0.8mg 4%
Calcium 94mg 9%
Amount Per 100 g
Calories 128.26 Kcal (537 kJ)
Calories from fat 52.54 Kcal
% Daily Value*
Total Fat 5.84g 50%
Cholesterol 43.3mg 80%
Sodium 422.52mg 98%
Potassium 147.88mg 17%
Total Carbs 4.03g 7%
Sugars 0.54g 12%
Dietary Fiber 0.82g 18%
Protein 13.26g 147%
Vitamin C 1.4mg 13%
Iron 0.1mg 4%
Calcium 16.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.2
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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