Directions:
- Place the oxtails, onion, garlic, cilantro sprigs, cinnamon stick, cumin, coriander, and chile in a heavy soup pot.
- Add the broth and water to cover the ingredients by 1 1/2 inches.
- Bring to just a boil, reduce the heat, and simmer covered for 2 hours, skimming any foam that rises to the surface.
- Season with salt and pepper and cook uncovered for another 15 minutes.
- The oxtail should be very tender.
- Remove from the heat.
- Remove the oxtails and shred the meat from the bones, discarding the bones and any fat.
- Set the meat aside Strain the broth through a very fine strainer.
- Cool for at least 1 hour so that the fat rises to the top.
- Skim off all the fat and discard.
- Return the broth to the soup pot.
- Add the ginger and slivered garlic.
- Bring to a boil, reduce the heat, and simmer for 10 minutes.
- Return the shredded meat to the broth and cook another 5 minutes.
- Stir in the cilantro and cook 1 minute longer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 67.65 Kcal (283 kJ) | ||
| Calories from fat | 13.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.54g | 2% | |
|---|---|---|---|
| Sodium | 994.15mg | 41% | |
| Potassium | 161.85mg | 3% | |
| Total Carbs | 9.76g | 3% | |
| Sugars | 2.31g | 9% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 4.33g | 9% | |
| Vitamin C | 10.3mg | 17% | |
| Iron | 0.3mg | 2% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 23.58 Kcal (99 kJ) | ||
| Calories from fat | 4.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Sodium | 346.54mg | 41% | |
| Potassium | 56.42mg | 3% | |
| Total Carbs | 3.4g | 3% | |
| Sugars | 0.81g | 9% | |
| Dietary Fiber | 0.2g | 2% | |
| Protein | 1.51g | 9% | |
| Vitamin C | 3.6mg | 17% | |
| Iron | 0.1mg | 2% | |
| Calcium | 10mg | 3% | |
* 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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