Oxtail Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,614 cal. | (77 %) | ||
| Protein | 109 g | (111 %) | ||
| Fat | 123 g | (106 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 43.5 mg | (363 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 11 μg | (367 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 2,241 mg | (56 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 135 mg | (45 %) | ||
| Iron | 12 mg | (80 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 20 mg | (250 %) | ||
| Saturated fatty acids | 52.3 g | |||
| Uric acid | 708 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 onions
- 1 carrot
- 2 sticks Celery
- ½ stalk Leeks
- 2 garlic cloves
- 2 kilograms Oxtail (cut into pieces)
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters dry white wine
- 2 sprigs thyme
- 1 bay leaf
- 1 tsp peppercorns
- 75 milliliters sherry
Preparation steps
Peel the onion, carrot and celery and cut everything into small cubes. Set about 1/3 of the celery aside. Trim, rinse and chop the leeks. Peel the garlic and cut in half.
Rinse the oxtail pieces, pat dry and sear in hot oil in a pan. Add the onions and cook briefly. Stir in the tomato paste, then add the white wine, bring to a boil and cook until almost all of the liquid is evaporated. Pour in about 1.5 liters (approximately 6 cups) water, thyme, bay leaf and peppercorns and simmer for about 2 hours until the meat pulls away from the bone. Add more water if necessary.
Remove the oxtail pieces from the broth. Pour the broth through a strainer lined with cheesecloth. Degrease and cook the celery for 2-3 minutes. Add the sherry and season with salt and pepper. Return the meat to the broth and serve.
