Oxtail Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 941.3
- Total Fat: 83.0 g
- Cholesterol: 220.0 mg
- Sodium: 258.2 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 1.2 g
- Protein: 43.6 g
View full nutritional breakdown of Oxtail Soup calories by ingredient
Introduction
There is a lot of flavor in the fat that floats to the top of the pot. Very tempting. Stay strong and skim it off. There is a lot of flavor in the fat that floats to the top of the pot. Very tempting. Stay strong and skim it off.Number of Servings: 8
Ingredients
-
1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel
1 slice ginger, crushed
Salt to taste
Water
Garnish:
1 stalk green onions
Chinese parsley
Directions
Remove fat from oxtail and cut into sections. Place sections into a Dutch Oven, cover with water and boil for 5 minutes. Drain.
Add a little of the ox fat back to the pot and brown the ox sections on all sides. Cover with fresh water, enough to fully cover the meat. Add all of the ingredients except the garnishes.
Bring back to a boil. Lower the heat and simmer 3 -4 hours or until oxtail is tender.
Once cooked, skim the fat from the surface. Season with a little more salt and pepper it desired.
Ladle into bowls and garnish with the chopped green onions and Chinese parsley.
Adapted from "Hisurf Staff" January 10, 2008
Serving Size: 8 1 cup servings.
Add a little of the ox fat back to the pot and brown the ox sections on all sides. Cover with fresh water, enough to fully cover the meat. Add all of the ingredients except the garnishes.
Bring back to a boil. Lower the heat and simmer 3 -4 hours or until oxtail is tender.
Once cooked, skim the fat from the surface. Season with a little more salt and pepper it desired.
Ladle into bowls and garnish with the chopped green onions and Chinese parsley.
Adapted from "Hisurf Staff" January 10, 2008
Serving Size: 8 1 cup servings.