Directions:
- Rehydrate dried mushrooms in hot water for 30 to 45 minutes. Drain, and slice.
- Trim all fat off oxtails. Spread on a shallow roasting pan. Roast at 450 degrees F (230 degrees C) for 45 minutes. Drain off fat, reserving about 2 tablespoons.
- Add 1 cup of water to roasting pan in which oxtails were browned. Heat, stirring constantly, to dissolve browned bit. Reserve.
- In a large stock pot, saute onion, carrots, parsnip, mushrooms and turnip in reserved fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy over the saute. Ignite.
- Pour reserved water and browning over the oxtails and vegetables. Add remaining 5 cups of water. Add savory, bay leaf, barley, salt, and pepper. Bring to boil, and then reduce heat. Cover, and simmer slowly for 2 hours. Adjust seasonings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 712.76 Kcal (2984 kJ) | ||
| Calories from fat | 291.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.44g | 50% | |
|---|---|---|---|
| Cholesterol | 240.64mg | 80% | |
| Sodium | 2347.95mg | 98% | |
| Potassium | 821.79mg | 17% | |
| Total Carbs | 22.4g | 7% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 73.69g | 147% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.8mg | 4% | |
| Calcium | 94mg | 9% | |
| Amount Per 100 g | |||
| Calories | 128.26 Kcal (537 kJ) | ||
| Calories from fat | 52.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.84g | 50% | |
|---|---|---|---|
| Cholesterol | 43.3mg | 80% | |
| Sodium | 422.52mg | 98% | |
| Potassium | 147.88mg | 17% | |
| Total Carbs | 4.03g | 7% | |
| Sugars | 0.54g | 12% | |
| Dietary Fiber | 0.82g | 18% | |
| Protein | 13.26g | 147% | |
| Vitamin C | 1.4mg | 13% | |
| Iron | 0.1mg | 4% | |
| Calcium | 16.9mg | 9% | |
* 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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