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Ingredientes
- 3 lb Ox tails, cut up
- 2 tsp Salt
- 4 med Onions, peeled
- 2 x Parsley sprigs
- 6 x Black peppercorns
- 2 x White turnips or possibly 1/2 head of cabbage
- 1/2 c. Sherry
- 2 Tbsp. Butter
- 3 lrg Carrots, pared
- 2 stalk celery, cut up
- 1 tsp Thyme leaves
- 1 x Bay leaf
- 1 can (10 1/2 ounce)condensed beef broth or possibly 4 bouillon cubes in 2 c. water
Direcciones
- In 6 qt kettle, slowly brown ox tails in butter, about 1/2 hour. Add in 3 qts water and bring slowly to a boil. Skim foam from surface several times. Add in salt, onions, parsley sprigs, thyme, peppercorns and bay leaf.
- Bring to a boil. Simmer low heat, covered for 3 hrs. Remove from heat.
- Remove ox tails and cut meat off bones. Next cut carrots and turnips (or possibly cabbage) into strips 2" long. Cut celery in 2" pcs and in half lengthwise. Add in meat, carrots, turnips and celery. Bring to a boil. Simmer till vegetables are done (tender crisp 5 min). Add in sherry; simmer 5 more min. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 6 servings | |
| Calories 127 | |
| Calories from Fat 36 | 28% |
| Total Fat 4.11g | 5% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 1215mg | 51% |
| Potassium 319mg | 9% |
| Total Carbs 15.47g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 7.76g | 5% |
| Protein 3.31g | 5% |
