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Ingredientes
- 1 lrg oxtail
- 500 gm Carrots, sliced
- 4 stk of celery, cut up
- 5 med onions, sliced
- 1 Tbsp. Butter
- 2 tsp Grnd black pepper
- 2 tsp Grnd nutmeg
- 10 whl cloves, or possibly 1 ts grnd
- Â Â Salt to taste
- 4 Tbsp. Soy sauce
- 1/2 c. Cornflour
Direcciones
- Trim fat from the oxtail and separate the joints if necessary. Brown sufficient butter on a medium heat in pressure cooker. Fry the oxtail in the butter till the pcs are brown. Remove the pcs of oxtail. In the oil remaining in the pressure cooker, gently fry the onions and carrots for 2 min, then add in celery, pepper, cloves, nutmeg, salt. Fry on the same heat for another 10 min. Add in oxtail and heat for 5 min. Add in soya sauce and turn heat to high for 2 min, stirring. Add in water to cover, stir and put lid on pressure cooker. When steam starts to come out, reduce heat and start timing. After 35 min take off stove and cold down and remove lid. If you want to thicken the soup, mix the cornflour with warm water and stir into soup. Simmer for another 10 min without the lid, while stirring.
- Serve with rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 133 | |
| Calories from Fat 26 | 20% |
| Total Fat 3.04g | 4% |
| Saturated Fat 1.58g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 691mg | 29% |
| Potassium 492mg | 14% |
| Total Carbs 24.9g | 7% |
| Dietary Fiber 5.5g | 18% |
| Sugars 7.92g | 5% |
| Protein 3.51g | 6% |
