Directions:
- In a 4 quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered about 2 hours. Cover and continue to simmer for 3 additional hours.
- Add the parsley, carrots, celery, bay leaf, tomatoes,and thyme; continue simmering for 30 minutes longer or until the vegetables are tender.
- Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat.
- In a large frypan brown flour over high heat. Cool slightly. Add butter, blend.
- A little at a time add the stock and vegetables. Correct seasoning to taste and add madeira just before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.19 Kcal (507 kJ) | ||
| Calories from fat | 72.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 12% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 1135.91mg | 47% | |
| Potassium | 171.13mg | 4% | |
| Total Carbs | 11.03g | 4% | |
| Sugars | 3.52g | 14% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 2.34g | 5% | |
| Vitamin C | 7.6mg | 13% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 67.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 22.55 Kcal (94 kJ) | ||
| Calories from fat | 13.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 12% | |
|---|---|---|---|
| Cholesterol | 0.95mg | 2% | |
| Sodium | 211.41mg | 47% | |
| Potassium | 31.85mg | 4% | |
| Total Carbs | 2.05g | 4% | |
| Sugars | 0.65g | 14% | |
| Dietary Fiber | 0.25g | 5% | |
| Protein | 0.44g | 5% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.1mg | 2% | |
| Calcium | 12.5mg | 7% | |
* 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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