|Celery||1 Cup (16 tbs)|
|Parsley flakes||1⁄4 Cup (4 tbs)|
|Barley||1⁄3 Cup (5.33 tbs)|
Simmer oxtails in 6 cups water in large saucepan for 1 hour or until oxtails are tender.
Remove bones from oxtails and broth.
Chop onion, carrots and celery coarsely; add to broth.
Season with salt and pepper; add parsley and barley.
Simmer, covered, for 40 min- utes longer or until vegetables are tender.
Serving size: Complete recipe
Calories 2387 Calories from Fat 1004
% Daily Value*
Total Fat 112 g171.8%
Saturated Fat 43.1 g215.3%
Trans Fat 0 g
Cholesterol 816 mg272%
Sodium 2435.7 mg101.5%
Total Carbohydrates 83 g27.7%
Dietary Fiber 20.3 g81.1%
Sugars 20.5 g
Protein 249 g497.6%
Vitamin A 635.2% Vitamin C 62.3%
Calcium 26.2% Iron 47.7%
*Based on a 2000 Calorie diet