Oxtail soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 203.7
  • Total Fat: 10.5 g
  • Cholesterol: 42.3 mg
  • Sodium: 186.3 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.5 g

View full nutritional breakdown of Oxtail soup calories by ingredient


Introduction

Fat and calorie content may be lowered by careful skimming of the broth once meat is cooked
Serves 4-6 depending on size of oxtail and how hungry you are! Fat and calorie content may be lowered by careful skimming of the broth once meat is cooked
Serves 4-6 depending on size of oxtail and how hungry you are!
Number of Servings: 6

Ingredients

    Oxtail, 1 whole tail chopped into pieces
    Onions, raw, 2 medium, chopped
    Carrots, raw, 1 large, chopped
    Parsnips, 1 parsnip, chopped
    Beef stock, home-prepared, 1 cup
    Water, to cover
    Pepper, black, 1 tsp
    mixed dry herb, 1 tsp
    *Flour, white, 2tbsp
    Olive Oil, 2 tbsp

Directions

1. trim excess fat from oxtail
2. coat tail pieces in flour seasoned with pepper
3. fry oxtail pieces in half the oil until browned on all sides
4. remove oxtail from pan. Fry veg in rest of oil.
5. Add meat pieces back to pan. Add beef stock & top up with water to cover meat
6. Leave to simmer for 3-4 hours over gentle heat
7. Remove oxtail from broth. Leave to cool. Shred oxtail meat and put to one side
8. Once broth cooled, skim fat from surface then blend veg into liquid
9. add shredded meat back to soup, gently reheat, serve with crusty wholemeal bread rolls.


Number of Servings: 6

Recipe submitted by SparkPeople user MYSTERYMOTH.