Oxtail Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 1,145 mg | (29 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 306 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams Oxtail (in pieces)
- 2 onions
- 1 carrot
- 50 grams Celery
- 1 pc Leeks
- 2 sprigs parsley
- 1 garlic clove
- 1 Tbsp Tomato paste
- 280 milliliters white wine
- 1 sprig thyme
- 6 peppercorns
- 1 Tbsp lemon juice
- 80 milliliters Port wine
- 2 Tbsps vegetable oil
- 1 bay leaf
- 1 Tbsp scallions
Preparation steps
Peel the onions, carrot and celery and cut into cubes. Rinse the leek well and finely chop. Peel and coarsely chop the garlic. Rinse the parsley and shake dry.
Rinse the oxtail pieces. Heat the oil in a saucepan and saute the oxtail until browned on all sides. Add the onion and cook, stirring frequently until tender. Stir in the garlic, carrots and celery and cook briefly. Add the tomato paste and cook 1 minute. Add the wine, a little at a time, allowing one addition to be absorbed before adding the next. Add 1.5 liters (approximately 6 cups) of water, peppercorns, parsley, thyme and bay leaf and simmer 2 hours. Skim any foam that rises to the surface.
Remove the oxtail pieces from the broth and pull the meat from the bones. Strain the broth back into the pot through a fine sieve and let stand so that the fat rises to the surface. Skim the fat with a ladle or blot the broth with a paper towel to remove the fat from the surface. (Or refrigerate overnight and lift the congealed fat from the surface.) Heat the stock, season with salt, pepper, lemon juice and port wine. Add the meat and simmer gently until the meat is heated through. Divide the soup among warmed bowls and serve garnished with chopped chives.
