Directions:
- In a stockpot, saute the oxtails, carrots, onion, celery, leeks and green pepper in butter until vegetables are crisp-tender. Add the tomatoes, bouillon, seasonings and water. Bring to a boil. Skim off any foam. Reduce heat; cover and simmer for 2-3 hours or until the meat is tender.
- Stir in barley; cover and continue to simmer until tender, about 1 hour. Add additional water if necessary.
- Remove oxtails; set aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to soup. Garnish with parsley. Yield: 24 servings (6 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.35 Kcal (194 kJ) | ||
| Calories from fat | 16.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.82g | 3% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 454.09mg | 19% | |
| Potassium | 134.15mg | 3% | |
| Total Carbs | 5.1g | 2% | |
| Sugars | 1.39g | 6% | |
| Dietary Fiber | 0.68g | 3% | |
| Protein | 2.72g | 5% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 11.57 Kcal (48 kJ) | ||
| Calories from fat | 4.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.45g | 3% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 1% | |
| Sodium | 113.36mg | 19% | |
| Potassium | 33.49mg | 3% | |
| Total Carbs | 1.27g | 2% | |
| Sugars | 0.35g | 6% | |
| Dietary Fiber | 0.17g | 3% | |
| Protein | 0.68g | 5% | |
| Vitamin C | 0.9mg | 6% | |
| Calcium | 10.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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