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Ingredientes
- 1 Tbsp. sesame oil
- 2 lb meaty oxtails
- 1 x onion minced
- 3 x garlic cloves chopped
- 1 x bay leaf
- 1/4 tsp thyme Salt to taste Freshly-grnd black pepper to taste
- 8 c. water
- 1/2 c. barley
- 1 x carrot cut paper thin rounds
- 1 c. watercress minced
Direcciones
- In a Dutch oven, saute/fry the bones, onion, and garlic on high heat in the sesame oil, till the onions are very brown. Add in the water, bring to a boil, then reduce heat and simmer for 2 hrs.
- When the meat is very tender, remove the bones from the broth. Shred the meat, chop the marrow, then return both to the pot, discarding the bones.
- Add in the barley, return to a boil, then reduce heat and simmer for about 30 min, till it is very tender.
- When ready to serve, toss in the sliced carrots and minced watercress and cook on medium heat for 4 to 6 min. The watercress should turn dark, but not olive colored.
- Comments: Thick and substantial - one bowl will fill you up for a whole day. Serve warm to 4 people.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 34 | 24% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 189mg | 5% |
| Total Carbs 24.54g | 7% |
| Dietary Fiber 5.0g | 17% |
| Sugars 1.93g | 1% |
| Protein 3.26g | 5% |
