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Consomme With Oxtails

Gourmet.station's picture
Ingredients
  Olive oil 3 Tablespoon
  Oxtail 4 Pound (About 1 Medium)
  Tomatoes 8 Large, peeled and seeded
  Onions 8 Medium
  Beef broth 2 Quart
  Freshly ground pepper To Taste
  Coarse salt To Taste
  Garlic 1 Clove (5 gm), crushed in a garlic press
  Fresh basil sprig/1/8 teaspoon dried basil 1
  Sliced carrot 1 Cup (16 tbs)
  Fresh peas 1 Cup (16 tbs)
  Plantains 4 , boiled
Directions

Heat oil in a soup kettle.
Add oxtail and cook until well browned.
Mince tomatoes and onions together.
Add to meat in kettle, reduce heat, and simmer 3 minutes.
Add broth and seasonings.
Cook uncovered 1 1/2 hours, then add carrot and peas; continue to cook until meat easily comes from the bones.
Serve consomme with a piece of meat and a plantain half in each soup plate.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5191 Calories from Fat 1822

% Daily Value*

Total Fat 204 g313.7%

Saturated Fat 67.5 g337.7%

Trans Fat 0 g

Cholesterol 1088 mg362.7%

Sodium 9125.8 mg380.2%

Total Carbohydrates 475 g158.4%

Dietary Fiber 73.2 g292.6%

Sugars 229.6 g

Protein 388 g776.1%

Vitamin A 835.5% Vitamin C 842.9%

Calcium 75.2% Iron 100.3%

*Based on a 2000 Calorie diet

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Consomme With Oxtails Recipe