Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 2Â 1/2 lb oxtails cut up
- 1 Tbsp. beef drippings or possibly vegetable oil
- 1 med onion minced
- 3 quart water
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/4 c. minced parsley
- 1 lrg carrot minced
- 2 lrg celery ribs minced
- 1 can tomato paste - (6 ounce)
- 1/2 tsp marjoram
- 1/2 tsp dry basil
- 1/4 c. pearl barley uncooked
Direcciones
- In a large kettle or possibly stockpot over medium heat, saute/fry oxtail pcs in drippings till well-colored on all sides. Stir in onion and saute/fry 10 min.
- Add in water, 1 1/2 tsp. salt, 1/4 tsp. pepper, the parsley, carrot, celery, tomato paste, marjoram and basil. Lower heat, cover and simmer 3 hrs. Add in barley and simmer 1 hour.
- Using a slotted spoon, lift oxtails from the soup. Remove meat and throw away the bones. Degrease broth. Add in salt and pepper to taste.
- Return meat to the soup and reheat. (This tastes better when made the day before.)
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3368g | |
| Calories 537 | |
| Calories from Fat 148 | 28% |
| Total Fat 16.54g | 21% |
| Saturated Fat 7.05g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 1689mg | 70% |
| Potassium 2594mg | 74% |
| Total Carbs 90.87g | 24% |
| Dietary Fiber 20.7g | 69% |
| Sugars 30.56g | 20% |
| Protein 15.24g | 24% |
