Ingredients:
- 1 carrot, peeled and cut into thin slices
- 1 stalk celery , cut into thin slices
- 1 bay leaf
- salt , to taste
Directions:
- Melt butter, add pieces of tail in a large stockpot.
- When the meat begins to brown, add onion.
- When onion is a deep gold, add stock, carrot, celery, tomatoes, wine and herbs tied securely in a cheesecloth bag.
- Season with remaining ingredients and simmer until meat is very tender, about 3 hours.
- Remove herbs.
- Separate meat of the oxtail from the bones; discard bones.
- Reheat soup and serve with a little of the meat in each bowl.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 165.93 Kcal (695 kJ) | ||
| Calories from fat | 37.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 6% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 1599.33mg | 67% | |
| Potassium | 680.73mg | 14% | |
| Total Carbs | 17.41g | 6% | |
| Sugars | 7.52g | 30% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 7.71g | 15% | |
| Vitamin C | 5.6mg | 9% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 59.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 28.99 Kcal (121 kJ) | ||
| Calories from fat | 6.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.73g | 6% | |
|---|---|---|---|
| Cholesterol | 0.89mg | 2% | |
| Sodium | 279.46mg | 67% | |
| Potassium | 118.95mg | 14% | |
| Total Carbs | 3.04g | 6% | |
| Sugars | 1.31g | 30% | |
| Dietary Fiber | 0.21g | 5% | |
| Protein | 1.35g | 15% | |
| Vitamin C | 1mg | 9% | |
| Calcium | 10.4mg | 6% | |
* 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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